Chopped Salad
Posted: | Categories: Recipes | Tags:dinner inspo salad
Chopped Salad
Melissa Ben-Ishay
Savory Recipes
Honestly, every salad I make is a chopped salad. This one combines all my favorite ingredients—greens, cucumbers, olives (for a salty bite), and grilled chicken for protein. Cutting it up as small as possible gives you the perfect ratio of flavors in every bite—and makes it easy to eat with a chip or in a sandwich.
Ingredients
- A large handful of arugula (measure with your heart)
- A large handful of butter lettuce (measure with your heart)
- ½ red bell pepper
- 15 Castelvetrano olives
- 3 Persian cucumbers
- 1 carrot
- 5 scallions
- 1 bunch cilantro
- ¼ cup dill, chopped
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- 2 chicken breasts, about 1 lb.
- Juice of 1 lemon
- Olive oil spray
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon oregano, divided
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- Juice of 1 lemon
- ¼ cup mayo
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 garlic clove, grated
- 3 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
Directions
Chop the arugula and butter lettuce and add to a large bowl.
- Finely chop the pepper, olives, cucumbers, carrot, scallions, cilantro, and dill and add to the bowl.
- Pound the chicken until it's about 1/2" thick.
- Squeeze the lemon juice over the chicken then spray with olive oil. Sprinkle with 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon garlic powder, and 1/8 teaspoon oregano on each side.
- Heat a grill pan over medium heat. Spray the pan with olive oil and add the chicken.
- Cook for 2-3 minutes on each side, until the internal temperature reaches 165°F. Remove from pan and let rest for 5-10 minutes.
- Chop the chicken and add to the salad. Add the dressing ingredients directly to the bowl with the salad and mix well to get everything evenly coated. Scoop into a sandwich or eat with a chip.
