Ingredients
Scale
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes