La Scala-Style Chopped Salad with Grilled Chicken: A Crunchy, Creamy Classic Reinvented

There’s a reason the La Scala Chopped Salad is adored by celebrities, chefs, and everyday home cooks alike—it’s crisp, tangy, satisfying, and effortlessly elegant. Originating in Beverly Hills’ famed La Scala restaurant, this iconic salad was originally made with crisp greens, chopped salami, cheese, and chickpeas, all tossed in a zesty red wine vinaigrette.

But in this version, we’re leaving behind the salami in favor of tender, grilled chicken, making it a pork-free and protein-rich option that’s just as flavorful, but a bit leaner. Whether you’re looking for a quick lunch, a dinner-party starter, or a healthy meal prep idea, this chopped salad offers everything you need in one bowl: texture, nutrition, and bold, craveable flavor.

Let’s walk through every step of recreating this restaurant-quality salad at home.

Ingredients and Preparation

For the Salad:

• 1 head iceberg lettuce, finely chopped
• 1 head romaine lettuce, finely chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 6 ounces shredded mozzarella cheese (low moisture preferred)
• 8 ounces grilled chicken breast, sliced into thin strips or bite-sized cubes
• Optional: ¼ cup chopped fresh basil
• Optional: ⅓ cup halved cherry tomatoes

For the Dressing:

• ¼ cup red wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup extra virgin olive oil

Preparation Notes:

• Grilled chicken can be seasoned with salt, pepper, and olive oil. You may grill or pan-sear it ahead of time.
• Mozzarella should be shredded or julienned so it evenly distributes throughout the salad.
• Chickpeas should be well drained and patted dry to avoid excess moisture in the salad bowl.
• Lettuce should be chopped into fine, uniform pieces for the signature chopped salad texture.

Step-by-Step Instructions

1. Grill and Slice the Chicken

• Lightly season chicken breasts with salt, pepper, olive oil, and dried oregano.
• Grill over medium-high heat for about 5–6 minutes per side or until the internal temperature reaches 165°F.
• Let the chicken rest for 5 minutes to lock in juices, then slice into small, bite-sized strips or cubes.
• Set aside and allow to cool slightly before combining with the other salad ingredients.

2. Prepare the Red Wine Vinaigrette

• In a small mixing bowl or mason jar, whisk together:
  • ¼ cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
• Slowly drizzle in ½ cup olive oil while whisking vigorously until the mixture is fully emulsified.
• Taste and adjust seasoning, adding more vinegar for sharpness or olive oil for richness.

3. Chop the Lettuce

• Remove outer leaves from both iceberg and romaine heads.
• Rinse thoroughly and dry using a salad spinner or clean kitchen towels.
• Finely chop the lettuce into small, uniform pieces—this makes the salad easier to eat and gives every bite a consistent crunch.

4. Assemble the Salad

• In a large bowl, combine:
  • Chopped iceberg and romaine lettuce
  • Rinsed chickpeas
  • Shredded mozzarella cheese
  • Grilled chicken slices
  • Optional basil or cherry tomatoes
• Drizzle about three-quarters of the dressing over the ingredients.
• Toss well to evenly coat every element in the vinaigrette.
• Taste and add more dressing if desired.

5. Serve Fresh

• Transfer the tossed salad into a serving bowl or individual plates.
• Serve immediately while the lettuce is crisp and the chicken is at room temperature.

Beginner Tips and Notes

• Uniform chopping is essential: A chopped salad relies on consistency. Aim for everything—greens, chicken, cheese—to be chopped to similar sizes.
• Keep components chilled: For a refreshing bite, keep all salad components chilled before assembling.
• Don’t overdress the salad: Always start with less dressing than you think you need. You can add more, but you can’t take it out once added.
• Mozzarella choices matter: Low-moisture mozzarella is best for this salad as it holds shape better than fresh varieties, which can be watery.
• Meal prep tip: Store chopped ingredients separately from the dressing and protein. Toss everything together just before serving for best texture.
• Dressing variations: Try adding a squeeze of lemon juice, a splash of balsamic vinegar, or swapping Dijon for whole-grain mustard for a twist.
• Add-ins and swaps: Don’t hesitate to toss in diced cucumbers, red onion, or even a sprinkle of parmesan for added flavor. If preferred, grilled beef strips or rotisserie chicken can be used instead of freshly grilled chicken.

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Serving Suggestions

• Main course salad: Serve this salad as a light and refreshing main dish for lunch or dinner. It’s protein-rich and filling without being heavy.
• Paired with soup or bread: Great alongside a warm bowl of tomato basil soup or served with toasted sourdough or focaccia.
• For gatherings: Double or triple the recipe to serve at potlucks, picnics, or family dinners. It’s a crowd-pleaser that appeals to many tastes.
• As a wrap or sandwich filling: Use leftovers as a filling for whole wheat wraps or pita pockets. Add a smear of hummus or tzatziki for extra creaminess.
• In a bento or lunch box: Perfect for meal-prepped lunches. Just store the dressing in a separate container until you’re ready to eat.

Final Thought

The beauty of the La Scala chopped salad lies in its simplicity. Crisp lettuce, creamy cheese, tender chicken, and a punchy vinaigrette—each element contributes to a salad that is more than the sum of its parts. This pork-free version with grilled chicken respects the spirit of the original while giving you a wholesome, satisfying dish you can feel good about eating any day of the week.

Whether you’re making it for your own lunch break, serving it at a dinner party, or preparing a big batch for Sunday meal prep, this recipe is as versatile as it is delicious. Keep it in your regular rotation and feel free to riff on it with seasonal vegetables, different cheeses, or a protein swap when the mood strikes.

This isn’t just a salad. It’s a tradition you can make your own—one chopped bite at a time.