Spicy Chopped Chicken Salad

spicy-chopped-chicken-salad Photo: Travis Rathbone


  • 4 sun-dried tomatoes
  • 3/4 cup 2% plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons diced red onion
  • 2 cornichons, diced
  • 1 head romaine lettuce, finely shredded
  • 1 1/2 cups diced cooked chicken breast
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 3/4 cups chickpeas
  • 4 ounces Cheddar, diced


Soften tomatoes in 1/2 cup hot water. Puree in blender with yogurt, vinegar, chile and cayenne; place in bowl. Stir in onion and cornichons. Toss with remaining ingredients. Serve.

  • Yield: Makes: 6 servings (serving size: 4 cups salad)

Nutritional Information

Calories per serving: 250
Fat per serving: 10.1g
Saturated fat per serving: 4.8g
Monounsaturated fat per serving: 0.6g
Polyunsaturated fat per serving: 1.8g
Protein per serving: 23g
Carbohydrate per serving: 20g
Fiber per serving: 6g
Cholesterol per serving: 55mg
Iron per serving: 2mg
Sodium per serving: 467mg
Calcium per serving: 223mg

Good to Know

Spice up a traditional chicken salad with ancho chile powder and cayenne spices for a Southwestern treat. Add chopped whole-wheat tortilla chips for added crunch and flavor. Darker lettuces, like romaine, have more nutrients than pale iceberg.

Bobby Flay