Monday, February 20, 2017

Chicken Chop Salad

4 chicken breasts, pounded thin
1/2 c. bottled Italian dressing
2 heads romaine, chopped
1 red pepper, cut into 1/4 inch squares
1 English cucumber, cut into slices, then quartered
16 grape tomatoes, cut in half
1/3 cup black olives, sliced
1/4 cup red onion, diced
1 can garbanzo beans, drained and rinsed
5-6 slices provolone cheese, cut into small squares
1/2 c sliced pepperoni, cut in half
4 pepperoncinis, sliced

Dressing
1 lemon, zested
8 Tbsp lemon juice (from zested lemon)
 (note, if you don't have enough lemon juice, make up the difference with red wine vinegar)
2 large garlic cloves, pressed through garlic press
1 Tbsp honey
1 tsp dried oregano (or 1 Tbsp fresh oregano)
1/3 c. Extra Virgin olive oil

Marinade chicken breasts in Italian dressing at least 4 hours or overnight. Grill chicken until done. Then slice or chop into bite-sized pieces. Place into a bowl.

While chicken is marinading, combine all the other ingredients in a large salad bowl as shown in photo above.

Make dressing by combining all the ingredients together except olive oil. Whisk oil into the rest of the ingredients, until well combined.

Pour the dressing over the salad and mix well. Serve salad with chicken on top.

I also made Italian bread croutons by toasting Italian bread, topped with olive oil, Italian spice and a pinch of salt on top. Toast until crunchy, but not too brown. You can serve the bread on the side or cut up and add to the salad.

This makes 5 generous dinner salads. It is light and delicious.



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