All Recipes

Chopped Salad with Chicken

25 Mins


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


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.