Recipe: Chopped Baked Chicken and Tomato Salad

Getting bored of the same grilled chicken you’ve been making? Why not change it up a bit by baking your chicken instead? Adding baked chicken to this salad provides a scrumptious, high-quality protein source low in fat and calories. Follow this recipe and you’ll end up cooking perfectly juicy and tender chicken to add to your salad.


Chopped Baked Chicken and Tomato Salad

Original # of Servings: 1

Total Time: 45 minutes

Active Time: 10 minutes


  • chicken breast – 4 ounce
  • salt – 1/8 teaspoon
  • black pepper – 1/4 teaspoon
  • garlic powder – 1/4 teaspoon
  • baby spinach – 1 ounce
  • radicchio – 1 cup
  • extra virgin olive oil – 1 teaspoon
  • cucumber – 1/4
  • roma tomato – 1/2


  1. Preheat oven to 400.
  2. Season chicken on both sides. Set on a foil-lined baking sheet and bake for 35 minutes, or until cooked through.
  3. With 5 minutes left on the chicken, arrange salad on a plate.
  4. Slice cucumber and chunk tomato. Mix into salad.
  5. Let chicken rest for a minute after taking it out of the oven. Cube chicken and place on salad.
  6. Drizzle with olive oil to finish.

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