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Chopped Salad

Indulge in a vibrant chopped salad that bursts with freshness and flavor! This colorful medley features crunchy cucumbers, juicy cherry tomatoes, and crispy bell peppers, all tossed in a zesty lemon dressing. Perfect as a refreshing side or light main dish, this easy-to-make salad is a delightful addition to any meal.

  • Total Time: 1 minute
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 cup bell peppers (mixed colors), diced
  • 1/4 medium red onion, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp lemon juice (freshly squeezed)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 cup cooked chicken breast, shredded or cubed (optional)

Instructions

  1. Wash the vegetables thoroughly. Cut cherry tomatoes in half, slice cucumber into quarters lengthwise, then dice into bite-sized pieces. Chop bell peppers and red onion finely.
  2. In a large bowl, mix cherry tomatoes, cucumber, bell peppers, red onion, and parsley. Toss gently.
  3. Whisk together lemon juice and olive oil in a small bowl; season with salt and pepper.
  4. Pour the dressing over the veggie mixture and toss until well coated.
  5. Gently fold in shredded chicken if desired.
  6. Transfer to serving plates or bowls and garnish with extra parsley or seeds for crunch.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: None
  • Category: Salad
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 180
  • Sugar: 3g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Customize your salad by adding seasonal vegetables or toppings such as avocado or nuts for added nutrition. Store leftovers in an airtight container for up to three days; keep dressing separate until ready to serve.