Mal's Curated Recipes

CPK Italian Chopped Salad

Name: CPK Italian Chopped Salad
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1/2 shallot, finely chopped; 1 clove garlic, finely chopped; 1/4 c. red wine vinegar; 2 tbsp. Dijon mustard; 1 tsp. dried oregano; 1 tsp. dried parsley; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 6 tbsp. extra-virgin olive oil; 2 tbsp. finely grated Parmesan; 1 lb. boneless, skinless chicken or turkey breasts; 1 tbsp. neutral oil; 1 tsp. kosher salt; 1/2 tsp. freshly ground black pepper; 4 c. thinly sliced (1/4" strips) iceberg lettuce; 4 c. thinly sliced (1/4" strips) romaine; 1 1/2 c. chopped tomatoes; 1 c. canned chickpeas, rinsed, drained; 1 c. shredded mozzarella; 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons; 1/2 c. thinly sliced fresh basil

4 servings

portions

30 minutes

temps actif

1 hour 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/2 shallot, finely chopped

1 clove garlic, finely chopped

1/4 c. red wine vinegar

2 tbsp. Dijon mustard

1 tsp. dried oregano

1 tsp. dried parsley

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

6 tbsp. extra-virgin olive oil

2 tbsp. finely grated Parmesan

1 lb. boneless, skinless chicken or turkey breasts

1 tbsp. neutral oil

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

4 c. thinly sliced (1/4" strips) iceberg lettuce

4 c. thinly sliced (1/4" strips) romaine

1 1/2 c. chopped tomatoes

1 c. canned chickpeas, rinsed, drained

1 c. shredded mozzarella

1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons

1/2 c. thinly sliced fresh basil

Instructions

Mustard-Herb Vinaigrette

In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.

While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.

Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.

Salad

Place a rack in middle of oven; preheat to 425°. Line a baking sheet with foil. Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet.

Bake chicken until cooked through and an instant-read thermometer inserted into the center registers 160°, 20 to 25 minutes.

Let cool to room temperature on sheet, then transfer to a cutting board and cut into 1/4" to 1/2" cubes. (You should have about 2 cups.)

In a large bowl, combine iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken and toss to combine. Drizzle dressing over and toss again to combine.

Make Ahead: Chicken can be cooked and chopped 1 day ahead. Store in an airtight container and refrigerate. Lettuces and salami can be chopped 1 day ahead. Store in separate airtight containers and refrigerate.

Nutrition

Taille de Portion

Calories

641

Lipides Totaux

45 g

Lipides Saturés

12 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

114 mg

Sodium

1004 mg

Glucides Totaux

12 g

Fibres Diététiques

6 g

Sucres Totaux

6 g

Protéines

41 g