This is a delicious salad that you can make at home. Chick peas, lettuce, basil leaves, mozzarella cheese, chicken breasts, tomatoes and more make for a hearty salad.
Cucina Cucina! Chopped Salad
Cucina Cucina! Chopped Salad
Cucina Cucina! Chopped Salad is a salad that everyone will cheer for when you make it.
Print Pin RatePrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 617kcal
Ingredients
Italian Vinaigrette
- 1 egg yolk
- 1 tablespoon water
- 1 tablespoon Dijon mustard
- 2 tablespoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon dry mustard
- 2 teaspoon dry oregano
- 1/2 teaspoon sugar
- 1/3 cup red wine vinegar
- 2 tablespoon lemon juice
- 1 cup olive oil
- 4 ounces cooked chick peas, lightly chopped
- 1 head iceberg lettuce chopped in 1/4 to 1/2 inch pieces
- 1 cup basil leaves chopped
- 1 cup shredded mozzarella cheese
- 12 ounces diced poached chicken breast
- 8 ounces dry wine salami, diced
- 8 ounces plum tomatoes diced, reserve half for garnish
- 1/2 cup grated provolone cheese , reserve half for garnish
- 3 green onions reserve half for garnish
- 8 lettuce leaves
Instructions
- To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.
- In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1-1/2 cup; refrigerate the excess).
- To prepare the salad: Combine the chick peas, 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.
Nutrition
Calories: 617kcal | Carbohydrates: 17g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 181mg | Sodium: 2148mg | Potassium: 1102mg | Fiber: 5g | Sugar: 6g | Vitamin A: 111% | Vitamin C: 34.1% | Calcium: 38.1% | Iron: 21.2%
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Alan says
August 27, 2012 at 6:25 pmI second that, the dressing is SUPER yummy! Much easier to make then it appears…
Liz Nelson says
April 20, 2011 at 6:35 pmThe dressing for this salad is awesome! We loved it and will be using it again for other salads. The Salad was good as well!