Bell Pepper Salad with Chicken

This crunchy Bell Pepper Salad with chicken packs 35g of protein per serving — a no-lettuce chopped salad that meal preps beautifully.

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This bell pepper salad is the crunchiest chopped salad you’ll make all summer — no lettuce, no wilting, and 35 grams of protein per serving thanks to chicken, edamame, and feta. Toss it with a honey-lime dressing and it somehow gets even better after a day in the fridge.

That no-lettuce part matters more than it sounds: because there’s nothing delicate in the bowl, this salad holds up for days, which makes it one of the rare salads that’s genuinely great for meal prep — not just tolerable. As a registered dietitian, that combination of staying power and 35 grams of protein per serving puts this one firmly in my lunch rotation.

Reasons You’ll Love This Recipe:

• 35 grams of protein per serving – chicken, edamame, and feta stack up to a lunch that actually holds you until dinner.
• No lettuce means no wilting – this is a chopped salad built entirely from sturdy vegetables, so it stays crunchy in the fridge for days.
• One honey-lime dressing, zero boring bites – bright, a little sweet, with grated garlic through every bite.
• Meal prep-friendly – makes 4 servings that taste just as good on day 3-4 as day 1.

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Cooked chicken breast – chopped. Rotisserie chicken is the fastest route here; leftover grilled or baked chicken works just as well.
• Shelled edamame – protein and a satisfying pop of texture. Frozen and thawed is perfect.
• Mini bell peppers – sliced into thin circles. Mini peppers are sweeter and crunchier than full-size, and the little rings look great in the bowl.
• Red onion – thinly sliced for bite. If raw onion is too sharp for you, see the tip below.
• Feta – salty, creamy contrast. Reserve some to crumble on top so every serving gets that finishing touch.
• Mini cucumbers – chopped. Minis stay crisper than regular cucumbers and don’t water down the salad.
• Cilantro – fresh and bright against the honey-lime dressing. (Cilantro skeptics: swap in flat-leaf parsley or green onion.)
• Honey lime dressing – a quick homemade dressing where all you need is lime juice, extra virgin olive oil, honey, grated garlic (so it evenly disperses throughout all of the dressing), and salt and pepper to taste.

How to Make Bell Pepper Salad

For complete instructions, please check out the recipe card at the bottom of this post.

1. Make the dressing. Whisk together the lime juice, olive oil, honey, grated garlic, salt, and pepper. You can mix it right in the base of the large salad bowl to save a bowl, or use a small bowl or shake it up in a jar.
2. Combine the salad. In a large bowl, add the chopped chicken, edamame, sliced bell peppers, red onion, most of the feta, cucumbers, and cilantro.
3. Toss. Toss until everything is evenly coated.
4. Top and serve. Finish with the reserved feta on top. Serve right away, or refrigerate — this one only gets better as it sits.

Dietitian Tips

• Rotisserie chicken is the move. Three cups of chopped chicken sounds like a project until you remember one rotisserie chicken gets you there in about five minutes. (I also LOVE using my juicy baked thin sliced chicken breast, too!)
• Tame the red onion. If raw onion is too intense, soak the slices in cold water for 10 minutes and drain. Sharp edge gone, crunch intact.
• Dress it all at once — really. Unlike leafy salads, this one can be fully dressed ahead of time. The peppers and cucumbers hold their crunch, and the flavors get better overnight.

Variations

• Make it a bowl – serve over rice or quinoa for a heartier meal
• Swap the cheese – cotija or goat cheese both work beautifully with the honey-lime dressing
• Add avocado – dice it in just before serving (not during prep, so it stays green) — this is also a great dairy-free alternative to the feta for my dairy-free friends!
• Turn up the heat – add a diced jalapeño or a pinch of red pepper flakes to the dressing

Storage & Meal Prep

Store bell pepper salad in an airtight container in the fridge for 3 days (3–4 days max). Because there’s no lettuce, it holds up fully dressed — no need to store the dressing separately. Give it a quick toss before serving and add any reserved feta on top. I don’t recommend freezing this salad, as the fresh vegetables sadly lose their crunch.

Bell Pepper Salad F.A.Q.

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More Meal Prep Lunch Recipes to Love

• Mediterranean Pasta Salad
• Taco Salad Jars
• Tabbouleh Couscous Salad
• Pesto Quinoa Salad
• Edamame Quinoa Salad

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