Italian Chopped Salad Recipe
grilled chicken, fresh greens & vegetables with white balsamic vinaigrette, italian salami & grana padano
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Frequently paired with
The best thing to pair and share with ITALIAN CHOPPED SALAD
Ingredients
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Salad
White Balsamic Vinaigrette
Chicken Marinade (for grilling)
Method
Chicken Marinade & Grill
Marinate chicken
In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Place 12 oz boneless skinless chicken breast in a shallow dish or zip-top bag and pour marinade over. Refrigerate for at least 20 minutes and up to 2 hours.
Grill chicken
Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Remove chicken from marinade and shake off excess. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain into strips.
Vinaigrette
Combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 minced garlic clove in a jar or bowl. Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness as needed. Keep refrigerated if not using immediately; bring to room temperature before dressing the salad.
Salad Assembly
Prepare greens: coarsely chop or slice romaine (4 cups), thinly slice radicchio (1 cup) and add 2 cups baby spinach into a large mixing bowl. Aim for a uniform chopped texture for a true chopped salad.
Add vegetables and cured meat: halve 1 cup cherry tomatoes, add 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup thinly sliced red onion, and 1/2 cup halved kalamata olives. Add 4 oz Italian salami that has been sliced and quartered.
Toss with vinaigrette: drizzle about 3–4 tablespoons of the white balsamic vinaigrette over the salad (start with less — you can add more to taste). Toss gently but thoroughly to coat all ingredients.
Add chicken and cheese: arrange or mix in 12 oz sliced grilled chicken and 1/2 cup shaved grana padano. Toss once more gently to distribute protein and cheese evenly.
Finish and serve: sprinkle 1/4 cup torn fresh basil leaves over the salad. Taste and season with additional salt and pepper or extra vinaigrette if desired. Serve immediately.
