Ground Chicken Salad

This loaded chicken salad takes ground chicken and treats it like taco meat: sautéed with garlic, onion, paprika, and Worcestershire sauce until deeply seasoned and browned. Cool it down, then toss it over chopped iceberg with avocado, tomatoes, green onions, olives, and a mix of cheddar and Monterey Jack.

The homemade dressing is what pulls everything together. Red wine vinegar, olive oil, tomato sauce, lemon juice, and garlic whisked into a tangy vinaigrette that’s lighter than ranch but just as satisfying with the rich toppings. It cuts through the cheese and avocado without drowning the lettuce.

Cool the chicken completely before tossing with the greens. Hot meat wilts iceberg lettuce on contact and melts the cheese into a greasy puddle instead of leaving it in distinct, gooey shreds.

Chef Tips

• Break the ground chicken into small, crumbly pieces while sautéing. Bigger chunks don’t distribute well through the salad.
• Toss and serve immediately after dressing. Iceberg goes limp fast once dressed, and the avocado browns with too much sitting.
• The dressing makes more than you need. Start with half and add more to taste so the salad stays crisp instead of soggy.

Variations

• Ground turkey version: Swap ground turkey for the chicken. Same technique, slightly leaner result.
• Tortilla chip crunch: Crush a handful of tortilla chips over the top right before serving for a crunchy, Tex-Mex touch.