Chicken Chopped Salad

Chicken Chopped Salad

Chicken Chopped Salad
Serve with whole grain baguette and herbed goat cheese-I found a great tutorial in a Better Homes and Garden magazine on making a great chopped salad. Mashing the garlic in salt and letting it sit while you prep the vegetables is the key to a creamy, tangy dressing that set the flavor for the salad. I had fun modifying a classic chopped green salad into a main dish version my family loves (and it’s a great way to sneak a lot of vegetables in too!).
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2 garlic cloves, chopped
    • 1/2teaspoon sea salt
    • 1/2 lemon
    • 1cup plain Greek yogurt
    • 1 large tomato, chopped
    • 2 fresh ears of corn, shucked and kernels removed
    • 1 cucumber peeled and diced
    • 2 celery stalks, chopped
    • 1cup broccoli florets
    • 1cup cauliflower florets
    • 2tablespoons resh chives, chopped, divided
    • 1/4teaspoon fresh ground black pepper
    • 3cups shredded rotisserie chicken
    • 8cups romaine, chopped into bite size pieces
    • 3slices bacon, well-cooked and crumbled
    • 1 avocado, pit removed and diced
    Instructions
    1. Prepare the dressing by finely chopping the garlic with a generous shake of salt (about ¼ teaspoon). Using a chef’s knife, repeatedly rub the pointed end of the blade (pointed away from you) on the garlic and salt to make a fine paste. Transfer the mashed garlic to a small bowl. Squeeze lemon over garlic paste, careful to catch seeds in your hand. Add ¼ teaspoon salt and allow to sit for 10 minutes while you prepare the vegetables. Stir in the Greek yogurt and set aside.
    2. Combine all the vegetables (tomatoes through cauliflower) in a large bowl. Add black pepper and 1 tablespoon chives. Add 2-3 tablespoons of dressing and toss gently to combine. Sample the vegetables to make sure it is the right balance of salt, pepper, and chives. Adjust as needed.
    3. Once vegetables are coated, add chicken and romaine. Add additional dressing and toss well to coat and combine. Top with bacon and avocado. Add additional chives, salt and pepper as needed. Serve with whole grain bread and cheese.
    Recipe Notes

    I first made this in the summer when corn, zucchini, green beans, cucumbers and tomatoes were at the height of in season, but feel free to sub in whatever is freshest at the farmer’s market or your grocery store. Fresh vegetables are essential to a great chopped salad!

    You could easily keep this chopped salad vegetarian by eliminating the chicken and bacon.

    I prefer the light, tangy yogurt-based dressing but if you like mayo you can substitute a tablespoon or two of mayo for some of the yogurt.

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