Made With
“Big Marty’s”Ingredients
For the Croutons
2 Big Marty’s
1 Tablespoon Olive Oil
Salt and pepper, to taste
For the Salad
3 Cups Romaine Lettuce, coarsely chopped
1 Cup Rotisserie Chicken, chopped
1 Cup Fresh Mozzarella Pearls
1 Cup Tomato, chopped
1 Cup Cucumber, chopped
1 Cup Chickpeas, drained and rinsed
1 Cup Bacon, cooked and crumbled
1 Avocado, peeled, pitted and diced
¼ Cup Chives, thinly sliced
For the Dressing
2 Tablespoons Lemon Juice
2 Tablespoons Dijon Mustard
3 Tablespoons Red Wine Vinegar
3 Teaspoons Granulated Sugar
2 Tablespoons Finely Minced Shallot
1/2 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1/3 Cup Olive Oil
Serves: 6
Directions
To Make Croutons:
Preheat oven to 350° Fahrenheit. Cut Big Marty’s into cubes. Toss cubes with olive oil, salt, and pepper. Lay cubes in an even layer on baking sheet. Bake until crispy, about 5 minutes.
To Make Dressing:
In small bowl, whisk together lemon juice, Dijon mustard, red wine vinegar, granulated sugar, shallot, oregano, parsley and olive oil.
To Make Salad:
Place lettuce, chicken, mozzarella, tomato, cucumber, chickpeas, bacon, avocado, chives, and croutons in large bowl.
To Serve:
Pour dressing over salad ingredients. Toss to coat. Serve immediately.
Recipe adapted from: https://www.dinneratthezoo.com/chopped-salad
