Taste the Air-Chilled Difference®

Chopped Chicken Salad With Herbed Dressing

by , Cooking Teacher & Author, San Diego, California

Chopped Chicken Salad With Herbed Dressing
Easy Recipe

Serves 4 to 6

Everything in this salad should be bite-size so that no one has to cut anything on their plate. Romaine is best in this salad, since it can stand up to the other ingredients while field greens will get lost.

    • Herbed Dressing & Marinade
    • 1 1/3 cups extra virgin olive oil
    • 1/3 cup red wine vinegar
    • 2 tablespoons fresh lemon juice
    • 3 cloves garlic, minced
    • 1 teaspoon dried Greek oregano
    • ½ teaspoon dried basil
    • 1 ½ teaspoons salt
    • 1 teaspoon freshly ground black pepper

    In a mixing bowl, whisk together the oil, vinegar, lemon juice, garlic, oregano, basil, salt and pepper.

    Measure out 1 cup for the marinade; refrigerate the remaining dressing for up to 3 days.

      In a 1 gallon zipper top plastic bag, combine the chicken with the marinade, seal the bag, and refrigerate for at least 2 hours, or up to 6 hours.

      Preheat the grill or a grill pan for 10 minutes, drain the chicken from the marinade, and discard the marinade.

      Grill the chicken for 3 to 4 minutes on each side, until cooked through. Remove from the grill and allow to rest for 10 minutes. Cut the chicken into bite-sized pieces. The cooked chicken can be refrigerated for up to 3 days.

        • To Assemble The Salad
        • 2 heads romaine lettuce, washed, spun dry, and cut into bite-sized pieces
        • 1 European cucumber, finely diced
        • ½ cup red onion, finely chopped
        • 1 cup cherry or pear tomatoes, cut in half if large
        • ½ cup pitted Kalamata olives
        • 1 ½ cups shredded Parmigiano Reggiano cheese
        • Herbed dressing (see preceding recipe)
        • Grilled chopped chicken (see preceding recipe)

        In a large salad bowl, arrange the lettuce, cucumber, onion, tomatoes, one cup of the cheese and the chicken.

        Toss the salad with some of the dressing until the pieces are lightly coated.

        Plate the salad, drizzle each serving with a bit more dressing if needed, and garnish individual portions with the remaining cheese.

        Variations: Feel free to substitute your favorite Mediterranean cheese here. Feta works nicely, as well as Italian Fontina and Asiago.

        Pairing: Crisp with a bit of fruit to balance all the flavors in the dish.
        Sauvignon Blanc
        Rose-Grenache or Pinot Noir grape