145.8...Chopped Salad with Garlic Oregano Vinaigrette

July 29, 2016

145.8...Chopped Salad with Garlic Oregano Vinaigrette

The final Bunco salad recipe is the Chopped Salad with Garlic Oregano Vinaigrette. I loved chopped salads….you can put anything in them. This one has so many fabulous flavors!

Chopped Salad with Garlic Oregano Vinaigrette (Serves 4 to 6)

Recipe from Phillis Carey

Ingredients:

3 boneless skinless chicken breasts

Salt and pepper to taste

8 cups chopped romaine lettuce

2 cups seeded diced plum tomatoes

1/2 cup diced red onion

1 cup diced stick salami

1/2 cup diced whole milk mozzarella

1/2 cup diced provolone

1-15 oz. can garbanzo beans, rinsed and drained

1/2 cup diced Kalamata olives

1/4 cup chopped fresh basil

2 Tbsp chopped fresh Italian parsley

Vinaigrette:

2/3 cup olive oil

1/3 cup red wine vinegar

1 Tbsp Dijon mustard

2 cloves garlic, minced

1 tsp. dried oregano

Directions:

1. Trim chicken and pound to an even 1/2-inch thickness. Season chicken with salt and pepper and place in a shallow baking dish.

2. Whisk together all the vinaigrette ingredients, seasoning to taste with salt and pepper. Pour 1/4 cup dressing over the chicken, turning to coat well. Let chicken stand at room temperature for 30 minutes or cover and refrigerate for 2 to 3 hours. Chill remaining dressing until serving time.

3. Remove chicken from marinade and grill 3 to 5 minutes per side or until chicken is cooked through. Set aside to cool and then cut into 1/2-inch dice.

4. In a large bowl toss together the lettuce, tomatoes, onion, salami, cheeses, garbanzo beans, olives, basil, parsley and cooled chicken. Just before serving toss with dressing to coat well.

Printable Recipe