This is a great toss and serve recipe! Loaded with flavor, lots of crunchy vegetables and juicy ingredients helps make this a full meal with chicken. Chopped basil and mint highlight all the vegetables. This light dressing doesn’t drown out the ingredients either, so enjoy!
I made this chopped salad on Sunday and I have had it for lunch every day since. Well, except for yesterday when I met my husband for sushi only to return to work to find that roasted chicken, glazed carrots and mashed potatoes had been brought in by the company. My intention was to take just a teeny sampling of the food because, goodness, I had just eaten lunch. But my “sampling” turned into an entire heaping plate of food, which I had no problem stuffing into my face. Then someone said to me, “You have to try the carrot cake!” I do? Ok. So I tried the carrot cake. And then my belly hurt until dinner, which I wasn’t at all hungry for.
What is chopped salad?
Chopped salad is famed from back in the 1960’s over in Los Angeles when it became quite the thing to have a salad chopped – meaning the salad and all its ingredients are now cut into tiny, fine pieces. The idea is that each bite is filled with all the flavors of the salad, you aren’t missing any. Chopped salad today doesn’t always mean that it’s finely chopped, because, to each his own!
Does a chopped salad have specific ingredients?
Nope! A chopped salad can consist of whatever proteins, vegetables and dressing you desire. There’s no limitations, it just suggests that any ingredients selected are cut into bite sized pieces so each bite is flavorful.
So aside from that ridiculous double-lunching day, I have been enjoying this salad for my lunches all week. It’s the absolute perfect lunch, packed with flavor and nutrients and it didn’t leave me feeling either hungry or full. I’m pretty sure I emptied the salad bowl this morning, so tomorrow I’ll be back to Ramen noodles. Wooo.
In a large bowl, combine:
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels
1 cup diced cooked chicken (I used meat from a Rotisserie chicken)
1/2 cup green grapes, halved
1/2 cup feta cheese, crumbled
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh basil, finely chopped
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
Toss all ingredients together and serve!
By the way, I combined the ingredients for the dressing separately since I knew I would be eating the salad over the course of a few days.
I loved it! Totally delicious!