CPK Italian Chopped Salad
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Ingredients
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 c. red wine vinegar
- 2 tbsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 tbsp. extra-virgin olive oil
- 2 tbsp. finely grated Parmesan
- 1 lb. boneless, skinless chicken or turkey breasts
- 1 tbsp. neutral oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 c. thinly sliced (1/4" strips) iceberg lettuce
- 4 c. thinly sliced (1/4" strips) romaine
- 1 1/2 c. chopped tomatoes
- 1 c. canned chickpeas, rinsed, drained
- 1 c. shredded mozzarella
- 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons
- 1/2 c. thinly sliced fresh basil
MUSTARD-HERB VINAIGRETTE
SALAD
MUSTARD-HERB VINAIGRETTE
Step 1
In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.
Step 2
While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.
Step 3
Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.
SALAD
Step 1
Place a rack in middle of oven; preheat to 425°. Line a baking sheet with foil. Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet.
Step 2
Bake chicken until cooked through and an instant-read thermometer inserted into the center registers 160°, 20 to 25 minutes.
Step 3
Let cool to room temperature on sheet, then transfer to a cutting board and cut into 1/4" to 1/2" cubes. (You should have about 2 cups.)
Step 4
In a large bowl, combine iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken and toss to combine. Drizzle dressing over and toss again to combine.
Step 5
Make Ahead: Chicken can be cooked and chopped 1 day ahead. Store in an airtight container and refrigerate. Lettuces and salami can be chopped 1 day ahead. Store in separate airtight containers and refrigerate.