Friday, January 14, 2011

Chicken Chopped Salad with White Balsamic Vinaigrette

What to make on a hot summer night? Chicken chopped salad. You can use up whatever is in your refrigerator for this recipe. I like to include chicken, but if you have leftover steak or salmon, that would work well, too. Just be sure to include an animal protein. Chop up whatever you have on hand and top it all with the delicious white balsamic vinaigrette. Don't let the word "salad" fool you--this is a hearty meal!

Serves 4.

1/2 head iceburg lettuce
1 large bunch Romaine lettuce, or mixed greens
3 hard-boiled eggs, chopped
meat from 1 rotisserie chicken, diced
1 English cucumber, diced
3 large carrots, peeled and diced (about 1 cup)
8 slices of bacon, cooked crispy and diced
1/2 cup grape or cherry tomatoes, halved
4 mini or 1 medium bell pepper (red, yellow, orange, or green)
4 green onions, white and green parts, sliced thin
4 oz mushrooms, cleaned and diced
white balsamic vinaigrette


  1. Chop or tear lettuces into bite-sized pieces. Mix together and evenly distribute among 4 large salad bowls.
  2. Add remaining ingredients (except dressing), as pictured, forming a wheel pattern.
  3. Just before serving, drizzle with white balsamic vinaigrette. Each person can toss salad ingredients together just before eating.

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