A Chopped Salad is the ultimate ‘fridge’ salad. Pretty much anything and everything can go into a chopped salad ….just ensure all ingredients are bite-size. And with all of the ingredients placed in a beautiful display, everyone can ‘make their own salad’.
It is the dressing that brings everything together – fresh tarragon and flat-leaf parsley are my ultimate favourite herbs to use in the dressing. Bon Appetit!
Chicken Chopped Salad
Number of Servings: 4
Greens: 2 or 3 types of greens (3-4 cups), preferably a mix of mild greens (spinach, Boston lettuce, romaine lettuce) and bitter/peppery greens (radicchio, endive, arugula, or watercress)
Chicken pieces: 10 ounces (350 g) chicken breast, cut into pieces; seasoned with paprika, salt & pepper; and grilled or sautéed
Add-ins: Choose 5-6 (or more) of some of the following:
Pepper chunks, any color
Cooked corn or peas, cooled
Chopped dates, or chopped up apple
Red onion slices
Black or green olives, chopped
Hard-boiled eggs, quartered
2 garlic cloves, minced
1 teaspoon (5 mL) Dijon mustard
1 teaspoon (5 mL) Worcestershire sauce
1 teaspoon (5 mL) honey or maple syrup
1 tablespoon (15 mL)apple cider vinegar
1 tablespoon (15 mL) vegetable or grapeseed oil
2 tablespoons (30 mL) mayonnaise
3 tablespoons plain Greek yogurt, or sour cream
Sea salt; freshly ground black pepper
Fresh herbs: chopped flat-leaf parsley, oregano, tarragon, or cilantro
- Place your mixture of greens in a salad bowl or on a platter. Decoratively arrange your choices of add-ins on top of the greens or on another platter; place the grilled chicken at the centre of the platter, or on another dish.
- Make Dressing: In a small bowl, stir together garlic, mustard, Worcestershire sauce, honey and vinegar. Whisk in oil. Fold in mayonnaise and yogurt. Season to taste. Stir in your choice of herbs. Place dressing in a small bowl.
- Pour some of the dressing over the salad, and stir to combine. …or serve dressing on the side.
Questions and comments are always welcome firstname.lastname@example.org