Italian Chopped Salad Recipe

Grill chicken

If not already cooked, preheat a grill or grill pan to medium-high. Season 2 chicken breasts with 1/4 tsp salt and 1/4 tsp pepper and a light brush of olive oil. Grill 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or chop into bite-sized pieces.

Prep vegetables and salami

Wash and dry all greens. Chop romaine and radicchio into roughly 1/2-inch pieces. Halve cherry tomatoes, seed and dice cucumber, dice red bell pepper, and finely dice the red onion. Cut Italian salami into thin strips or small dice. Slice pepperoncini if using. Place all prepared vegetables and salami in a large mixing bowl; add baby arugula last to preserve its texture.

In a small bowl or a jar with a tight lid, combine 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced garlic, and minced shallot. Whisk or shake to combine. Slowly drizzle in 6 tbsp extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until emulsified. Season with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add up to 1/2 tsp more honey or 1/2 tsp more vinegar).

Add the grilled chicken and salami to the bowl with the chopped greens and vegetables. Add halved olives and sliced pepperoncini. Pour about two-thirds of the vinaigrette over the salad (reserve the remainder for serving) — start with approximately 3–4 tablespoons and toss gently with tongs until evenly coated. Add more vinaigrette if desired, but avoid overdressing.

Transfer the tossed salad to a serving bowl or divide among 4 plates. Scatter the Grana Padano shavings over the top. Sprinkle the chiffonade basil and toasted pine nuts or almonds, if using. Finish with a light dusting of sea salt and an additional grind of black pepper. Serve any remaining vinaigrette on the side.