Bring back the beloved flavors of the iconic Pacific Northwest restaurant chain with this perfect recreation of Cucina! Cucina!’s famous Italian chopped salad. This hearty, satisfying salad combines tender chicken, tangy salami, creamy cheeses, and fresh vegetables in perfect bite-sized pieces, all brought together with a spectacular homemade vinaigrette that’s become legendary among fans of the original restaurant.
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Table of Contents
A Taste of Restaurant History
For those who experienced dining in the Pacific Northwest during the 1990s and early 2000s, Cucina! Cucina! Holds a special place in culinary memory. At its peak, this beloved chain operated nearly 20 locations, serving Italian classics in a warm, family-friendly atmosphere. While the restaurants are gone, this Italian chopped salad remains one of their most requested and remembered dishes.
What Made This Salad Special
The genius of this salad lies in its perfect proportions and the way every ingredient is chopped to the same size, ensuring each forkful delivers the ideal combination of flavors and textures. The mix of proteins, vegetables, and that signature zesty dressing creates a symphony of tastes that satisfies both as a substantial side dish and a complete meal.
Ingredients
The ingredients for this tasty Italian chopped salad recipe can be split into two groups: one for the dressing and one for the salad itself.
For the Signature Dressing:
- Extra-virgin olive oil – Provides the rich, smooth base for the emulsified vinaigrette
- Egg yolk – Creates the creamy emulsion that makes the dressing luxurious
- Red wine vinegar – Adds bright acidity that balances the rich ingredients
- Dijon mustard – Contributes tangy depth and helps with emulsification
- Dry mustard – Intensifies the mustard flavor with subtle heat
- Dried oregano – Brings essential Italian herb character to the dressing
- Garlic, minced – Provides aromatic foundation and savory complexity
- Lemon juice – Brightens the entire dressing with fresh citrus notes
- Sugar – Balances the acidity and rounds out the flavor profile
- Salt and pepper – Essential seasonings that enhance all other flavors
For the Chopped Salad:
- Iceberg lettuce, chopped – Provides the essential crisp, refreshing base
- Chickpeas, precooked – Adds protein, fiber, and satisfying substance
- Chicken breast, poached and diced – Lean protein that absorbs flavors beautifully
- Mozzarella cheese, shredded – Mild, creamy cheese that complements other ingredients
- Provolone cheese, grated – Sharp, tangy cheese that adds Italian authenticity
- Dry wine salami, diced – Provides rich, savory flavor and traditional Italian character
- Plum tomatoes, diced – Fresh, juicy elements that add color and acidity
- Thin green onions, chopped – Mild onion flavor with beautiful green color
- Fresh basil leaves, chopped – An aromatic herb that ties everything together
In addition, those who’d like to add a bit of flair to their serving style should obtain larger lettuce leaves, which can be placed on the plate with the salad served on top.
How to Make Cucina Cucina Chopped Salad
The most involved part of making this Cucina Cucina Chopped Salad recipe is the dressing.
- Start by whisking the egg yolk with a bit of water and microwaving for about 20 seconds, whisking again in the middle.
- After allowing it to cool, combine egg mixture, dried seasonings, garlic, mustard, sugar, vinegar, lemon juice, and salt and pepper in a food processor.
- Blend well, then slowly pour in the olive oil as the processor runs, emulsifying the mixture into the finished dressing.
- Refrigerate it until you’re ready to dress your salad.
Meanwhile, making the salad is about as easy as it gets.
- Chop, dice, grate, or shred the ingredients as noted, and add them to a large bowl.
- Toss together to combine, then add the dressing and toss a final time.
This should be done immediately before the salad is served.
What Goes Well with Cucina Cucina Chopped Salad
Cucina Cucina chopped salad is a great choice to pair with many different types of food, none better than Italian. It’s an excellent side for pizza and pasta-focused meals, providing a healthy dose of veggies and protein alongside those carbs.
However, it’s also substantial enough to be served as a main course with some garlic cheese bread or polenta on the side. With the crowd-pleasing ingredients, it even works well with other styles of cuisine, including grilled meats and seafood.
Storage & Serving Guidelines
- Dressing Storage: Store the vinaigrette in an airtight container in the refrigerator for up to 7 days. Bring to room temperature and whisk before using.
- Salad Assembly: Prepare all components separately and store in the refrigerator for up to 2 days. Combine and dress only when ready to serve.
- Serving Temperature: This salad is best served chilled but not ice-cold, allowing the flavors to be most pronounced.
Favorite Salad Recipes
- Applebee’s Oriental Fried Chicken Salad
- Chick-fil-A Cobb Salad
- Chicken Fajita Salad
- Fuji Apple Salad
- Mandarin Orange Salad with Chicken
- Panera Green Goddess Salad
- Wendy’s Strawberry Salad
- Taco Salad with Catalina Dressing
- Traditional Greek Salad
- Spinach Salad with Warm Bacon Dressing
Popular Salad Dressing Recipes
Check out more of my easy salad recipes and the best copycat restaurant recipes on CopyKat!
Cucina! Cucina! Italian Chopped Salad – Easy Copycat
Ingredients
Italian Vinaigrette
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 tablespoons minced garlic
- 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon dry mustard
- 2 teaspoons dry oregano
- 1/2 teaspoon sugar
- 1/3 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 cup olive oil
Salad
- 4 ounces cooked chickpeas lightly chopped
- 1 head iceberg lettuce chopped into 1/4- to 1/2-inch pieces
- 1 cup basil leaves chopped
- 1 cup shredded mozzarella cheese
- 12 ounces poached chicken breast diced
- 8 ounces dry wine salami diced
- 8 ounces plum tomatoes diced divided use
- 1/2 cup grated provolone cheese divided use
- 3 green onions chopped, divided use
- 8 lettuce leaves
Instructions
- To prepare the dressing: Whisk the egg yolk and water in a small bowl. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook for 5 more seconds. Remove from the microwave and whisk with a clean whisk. Cover and return to the microwave 5 more seconds. Remove from the microwave and whisk with a clean whisk. Cover and let sit 1 minute.
- In a food processor, combine the egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar, and lemon juice. Process until well blended. With the motor running, slowly add the olive oil and process until emulsified. Set aside. (This makes about 1 1/2 cups of dressing. Refrigerate any unused dressing.)
- To prepare the salad: Combine the chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone, and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone, and green onions.
I second that, the dressing is SUPER yummy! Much easier to make then it appears…
The dressing for this salad is awesome! We loved it and will be using it again for other salads. The Salad was good as well!