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Italian Chopped Salad With Chicken (High Protein, Light & Fresh) - A Weeknight Favorite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • For the salad:
  • 2 cups cooked chicken breast, chopped or shredded (rotisserie works great)
  • 1 large head romaine, chopped
  • 1 cup radicchio or purple cabbage, finely chopped (for color and bite)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 small red onion, finely chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 1/3 cup pepperoncini, sliced
  • 1/3 cup black or Kalamata olives, pitted and chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/3 cup mozzarella pearls or diced provolone
  • 2 tablespoons grated Parmesan
  • For the dressing:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon honey or a pinch of sugar (optional, balances acidity)
  • Salt and black pepper to taste

Instructions
 

  • Make the dressing: In a small jar, combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, red pepper flakes, and honey. Add a pinch of salt and pepper. Shake until emulsified and taste for balance.
  • Prep the greens: Chop romaine and radicchio into small, bite-sized pieces. Pat dry with paper towels to keep the salad crisp.
  • Chop the mix-ins: Dice cucumber, halve tomatoes, finely chop red onion, and slice pepperoncini and olives. Chop roasted red peppers.
  • Add protein: Cut the cooked chicken into small cubes or shred it. If it’s cold, you can quickly warm it in a skillet with a splash of olive oil and a pinch of salt for extra flavor.
  • Combine: In a large bowl, add greens, chicken, chickpeas, tomatoes, cucumber, onion, pepperoncini, olives, and roasted red peppers.
  • Toss with dressing: Drizzle on about two-thirds of the dressing and toss thoroughly. Add more as needed to lightly coat everything without drowning it.
  • Finish with cheese: Fold in mozzarella or provolone and sprinkle Parmesan over the top. Taste and adjust salt, pepper, or acid.
  • Serve: Plate immediately for max crunch, or chill for 10 minutes to let the flavors mingle.