Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde

Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde

Despite the abundance and accessibility of fresh ingredients in the summertime, I tend to use a lot of jarred sauces and canned goods.

Why? Because it’s summer and I don’t want to be inside for too long!

Today’s recipe uses a jarred salsa verde sauce, instead of laboriously creating your own – saving you time in the kitchen! The quicker and easier, the better, right?

I love salsa verde. I love salsa, in general. One of my go-to meals when I was in college was beans, corn, bell peppers, cucumbers, spinach, and a jarred spicy chunky salsa. Pretty boring, but I loved it – because of the salsa!

Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde

If I’m dipping chips, I opt for a red salsa, but if I’m creating a bowl meal, it’s salsa verde all the way. This salsa verde is great, if you’re looking for a gluten-free, non-GMO certified version.

This chopped chicken salad is perfect for work lunches. It saves well in the refrigerator and is packed with veggies, protein, and flavor. The beautiful cucumber noodles offer that salad-like base without the salad. The noodles are more fun to eat and a great way to infuse some hydration into an otherwise flavor-packed bowl.

Cucumber noodles as a base are a versatile way to amp up your salad game. Top cucumber noodles with your favorite combinations and voila: cucumber noodle bowls! Especially in the summertime, when we want something crunchy and refreshing but don’t feel like eating a salad, hot ingredients on top of cold, raw cucumber noodles are the solution.

Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde

Alright, all this talk of summer and being out of the kitchen is making me antsy! Time to go outside!

Watch our video to learn how to spiralize a cucumber using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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4.7 from 3 reviews
Summer Chopped Chicken Salad with Spiralized Cucumbers and Salsa Verde
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 8-10oz boneless, skinless chicken breast or 1.5 cups cubed cooked chicken
  • salt
  • 1 large ear of corn, kernels shaved off
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon chili powder
  • 1 English seedless cucumber
  • ½ heaping cup diced tomatoes (I used cherry tomatoes)
  • ½ red onion, diced
  • 1 yellow bell pepper, seeded and diced
  • 1 large handful of cilantro, lightly chopped
  • 1 avocado, peeled, pitted, insides chopped
  • ½ cup mild jarred salsa verde
  1. If you’re NOT using pre-cooked chicken (if you are, skip this step): fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. Remove the chicken from the water and cut into it to check its doneness; if it's still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest for 2 minutes and then slice into cubes.
  2. While chicken cooks, cook the corn. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add in the corn and season with chili powder and salt. Cook until bright yellow and charred, 5-7 minutes.
  3. Meanwhile, spiralize the cucumber with Blade A, applying light pressure so that the ribbons are thin. Pat the cucumber noodles dry with paper towels and trim the noodles with kitchen shears so that they are easier to manage.
  4. In a large mixing bowl, combine the cucumbers, tomatoes, onions, bell peppers, cilantro, avocado, cooked corn and cubed cooked chicken. Pour in the salsa verde and toss well to combine.
  5. Pour the mixture into the bowls and serve.

Summer Chopped Chicken Salad with Spiralized Cucumber

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  1. This looks delicious!

  2. Looks so good! Just found what I’m having for lunch at work this week.

  3. Dinner tonight! and the only thing that I did not plant is the cilantro. Just haven’t had much luck with it. But the store has plenty of it!! LOL. In my mind’s eye, I rated this because of the combinations of the recipe.
    I grew up in Jersey but transplanted due to marriage. People cannot imagine how incredible their veggies taste. Thanks, Ali.

  4. Sounds yummy! And just in time, I have all the ingredients in my fridge right now, except for the salsa verde. I’ll have to substitute with a little bit of red salsa perhaps, but I think it’s still going to taste delicious. :)

  5. This is a perfect idea for my left over dinner I had planned for tonight. I have all the ingredients and will just add some more cucumbers to make this inspiralized. Thanks as always.

  6. This is exactly what I’ve been craving all summer. Can’t wait to give it a shot!

  7. We just had this for dinner. It was not only delicious, but very pretty on the plate. I love the fact that the ingredients are usually in my refrigerator so it was easy to put together. I am making the sausage and zucchini noodles for dinner tomorrow. Thanks for your recipes!

  8. How do you make the cukes round like that? I’ve tried setting A and it didn’t work.

  9. Had this for dinner, except I grilled the chicken, corn, yellow pepper, and onion. Seriously…yum! Thank you for the inspiration. This recipe is a keeper!

  10. Made this yesterday, beautiful on the plate, easy and delicious!

  11. Ah summer weather, TELL me about it. It’s around 100F as of now but lately it hasn’t been nearly as painful as the heat wave in July. Now that was terrible! Anyways, I do love a fresh salsa with anything as well–the ones made with lots of onions, tomatoes and cilantro are the best!

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