Farmhouse Chicken Chopped Salad

  • Author: Kristina LaRue
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2-3 servings 1x


OH ME OH MY! This Farmhouse Chicken Chopped Salad with romaine, cabbage, kale, carrots, grilled chicken breast, bacon, sunflower seeds and avocado tossed in a tangy orange honey mustard dressing is my jam.



  • 2 cups shredded romaine lettuce
  • 2 cups chopped cabbage
  • 1 cup shredded kale
  • 1 cup shredded carrots
  • 8 ounces grilled chicken breast, chopped
  • 3 strips cooked center cut bacon, crumbled
  • 2 tablespoons sunflower seeds
  • ½ avocado, diced
  • For dressing
  • ⅓ cup Florida Orange Juice
  • 2 tablespoons spicy brown mustard
  • 1 tablespoon 100% pure maple syrup (or honey)
  • 3 tablespoons mayo
  • 56 drops sriracha hot sauce
  • Pinch of salt and freshly ground pepper to taste


  1. Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. Arrange the bacon on baking sheet and cook for 20 minutes. Transfer the cooked bacon onto a plate with paper towels to cool and remove extra grease. Crumble bacon once it cools.
  2. Prepare dressing by mixing all ingredients together until combined. I like using a mason jar for this– add ingredients to jar, cap it, and shake. Alternatively, whisk ingredients together in a bowl.
  3. Mix together romaine, cabbage, kale, and carrots in a large bowl. Add bacon and grilled chicken to bowl and toss the salad with dressing. Top the salad with avocado and sunflower seeds.