Chopped Chicken and Olive Salad

MEL'S EASY KITCHEN

A crisp Mediterranean-inspired chicken salad with avocado, cucumber, vegetables, Kalamata olives and lemon.

Prep Time 10

Total Time 10

Servings: serving

Meal: Lunch, Salad

By: Melanie

Equipment

Mixing bowl
Knife and cutting board
Kitchen scale
Measuring cups and spoons

Ingredients

5 oz plain cooked skinless chicken breast
70 g romaine lettuce, chopped
50 g avocado
75 g cucumber
20 g onion
40 g carrot
20 g olive
2 tsp extra-virgin olive oil approximate volume; 4.5 g per teaspoon
1 tbsp lemon juice approximate volume; 15.25 g per tablespoon
1/2 tsp oregano, dried (1/2 g)

Instructions

Add the chicken, romaine, greens, avocado, cucumber, red onion, carrot and olives to a bowl.
Drizzle with olive oil and lemon juice.
Toss well and finish with oregano.

Nutrition per serving

Calories: 469kcal | Carbohydrates: 17.6g | Protein: 47.2g | Fat: 24g | Fiber: 7.2g

Notes

Nutrition: Ingredient-by-ingredient calculation checked October 27, 2026 using USDA data and the named product labels. Values are estimates per serving, include all measured oil, and exclude extra toppings. Brand substitutions and cooking losses can change the result.

Previously unspecified vegetable, seasoning and oil quantities are now measured in grams for repeatable portions and serving adjustments.

Preparation and cooking times are estimates; use the doneness checks in the instructions.

Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.