Fuel Your Flow: Chopped Chicken Salad Recipe

At Yogalife, nourishing the body is just as important as moving it. Dalynn’s Chopped Chicken Salad is a vibrant, protein-rich dish perfect for post-practice meals, meal prep, or sharing with friends and family.

Packed with colourful veggies, tender chicken, and a creamy, zesty dressing, this salad is both satisfying and simple to make. Whether you’re keeping things spicy with jalapeños or going mild, it’s a recipe that adapts to your taste and lifestyle.

✨ Scroll down for the full recipe and bring some Yogalife flavour into your kitchen.

🌿 Chopped Chicken Salad full recipe:

A vibrant, protein-packed salad to nourish your body post-practice.

We believe that wellness extends beyond the mat. A nourishing meal can uplift your energy, support your recovery, and bring joy to everyday routines. This chopped chicken salad from Dalynn is one of our community favourites—perfect for meal prep or a colourful shared plate. It’s packed with fresh vegetables, lean protein, and a creamy dressing with a little kick.

🛒 Ingredients

For the Salad:

• 3–4 chicken breasts, seasoned with salt, pepper, and Cajun seasoning
  (Short on time? Use a store-bought rotisserie chicken and shred it!)

• 6 stalks of celery, diced

• 2–4 bell peppers, diced (mix colours for extra brightness)

• 2 ears of corn, cooked and kernels removed (or use frozen corn, thawed)

• 1 red onion, diced

• 1 cup shredded carrots

• 2 jalapeños, diced (optional—for an extra kick)

For the Dressing:

• 1 cup Greek yogurt

• 2 tbsp mayonnaise

• 3 tbsp sriracha

• 2 tbsp honey

• Juice of ½ lemon

• 3 cloves garlic, minced

• Salt and pepper to taste

🥗 Method

1. Prepare the Chicken
   Cook the chicken breasts with a sprinkle of salt, pepper, and Cajun seasoning. Once fully cooked, let them rest for a few minutes, then dice into bite-sized pieces.
   Tip: Want to save time? Shred a rotisserie chicken instead.

2. Chop the Veggies
   Dice the celery, bell peppers, red onion, and (if using) jalapeños. Shred the carrots, and cut the corn off the cob if using fresh.

3. Blend the Dressing
   In a blender or food processor, combine the Greek yogurt, mayonnaise, sriracha, honey, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.

4. Assemble the Salad
   In a large bowl, toss together the diced chicken, chopped vegetables, and creamy dressing until everything is evenly coated.

5. Chill and Serve
   Let the salad sit in the fridge for 15–30 minutes to allow flavours to meld. Serve chilled, and enjoy!

💡 Serving Suggestions

This salad is perfect as a main dish, packed lunch, or a refreshing side for summer gatherings. Try serving it in lettuce cups, with whole grain crackers, or on top of quinoa for an extra nutrition boost.

✨ Tried it? Let us know!

We love seeing your recreations. Tag us on Instagram @yogalifestudios and share your version of Dalynn’s salad. Let’s keep nourishing each other—on and off the mat.