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Traeger Grilled Chopped Chicken Salad

This easy chopped chicken salad is the perfect thing to meal prep or throw together for a light, easy dinner!
Course Traeger Recipes
Cuisine American
Keyword chopped chicken salad
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 724kcal
Author Nicole Johnson

Equipment

Ingredients

  • 1 pound boneless skinless chicken breast
  • 16 ounces Paul Newman's Garlic Basil Vinaigrette
  • 6 cups chopped Napa cabbage
  • 1 cup chopped bell pepper
  • ¼ cup thinly sliced onion
  • ½ cup julienne cucumber
  • ½ cup chopped tomatoes
  • ¼ cup feta cheese crumbles
  • ¼ cup crispy onion topping

Instructions

  • Preheat your Traeger grill to 375°F.
  • Place the chicken breasts in a shallow dish or resealable bag and pour in half of the vinaigrette. Turn to coat and marinate for 15–30 minutes while the grill heats.
  • Remove the chicken from the marinade and discard the used liquid. Place the chicken on the grill grates and cook for about 6–8 minutes per side, or until the internal temperature reaches 165°F.
  • Transfer the chicken to a cutting board and let it rest for 5–10 minutes before chopping into bite-sized pieces.
  • In a large bowl, combine the Napa cabbage, bell pepper, onion, cucumber, tomatoes, and feta.
  • Add the chopped chicken to the salad. Drizzle with the remaining vinaigrette and toss until everything is evenly coated.
  • Top with the crispy onion topping right before serving for extra crunch.

Nutrition

Calories: 724kcal | Carbohydrates: 13g | Protein: 28g | Fat: 64g | Saturated Fat: 13g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 324mg | Potassium: 874mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1651IU | Vitamin C: 84mg | Calcium: 156mg | Iron: 1mg