Chicken Chopped Salad With Italian Dressing Recipes

ITALIAN CHOPPED SALAD WITH CHICKEN

Italian Chopped Salad with Chicken image

Don't let the ingredient list fool you-this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. -Daniel Anderson, Kenosha, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 18

Ingredients

1/4 pound sliced pancetta or bacon strips, chopped
DRESSING:
3 tablespoons prepared pesto
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
10 cups iceberg lettuce blend
1 cup cubed rotisserie chicken
1 cup sliced fresh mushrooms
1 small red onion, chopped
1 small cucumber, peeled and chopped
1/2 cup grape tomatoes, halved
1/2 cup canned black-eyed peas, rinsed and drained
1/2 cup cubed pepper Jack cheese
1/2 cup cubed part-skim mozzarella cheese
1/4 cup chopped fresh basil

Steps:

In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 228 calories, Fat 16g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 522mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN CHOPPED SALAD WITH ITALIAN DRESSING RECIPE

Chicken Chopped Salad with Italian Dressing Recipe image

A bowl of this chopped salad is loaded with fresh flavors of cucumbers and tomatoes, with grilled chicken in zesty Italian dressing.

Provided by Bella Allen

Categories Salad

Time 30m

Yield 4

Number Of Ingredients 24

Ingredients

For Dressing:
½ cup light mayonnaise
¼ cup olive oil
3 tbsp white vinegar
3 tbsp water
¼ cup finely grated parmesan cheese
1 tbsp Fresh Lemon Juice
1 tbsp finely minced Fresh Parsley
1 tbsp granulated sugar
1½ tsp Italian Seasoning
1 clove minced large garlic
salt and freshly ground black pepper
For Salad:
1¼ lbs boneless skinless chicken breasts
1 tbsp plus more for brushing grill olive oil
salt and freshly ground black pepper
1 chopped large head romaine lettuce
1 peeled and chopped medium cucumber
10.5 oz or cherry tomatoes, halved grape
1 cup optional croutons
½ cup sliced black olives
⅓ cup chopped, rinsed under water red onion
finely shredded, for serving parmesan
4 for serving, optional pepperoncini peppers

Steps:

Add all dressing ingredients to a blender, season with salt and pepper to taste. Blend well. Chill until ready to use.
Preheat a grill over medium-high heat to 425 degrees F. Cover chicken with plastic wrap and pound chicken to an even thickness with the flat side of a meat mallet.
Brush chicken with olive oil, then season both sides with salt and pepper. Brush grill grates lightly with oil, place chicken on the grill and cook for about 3 to 5 minutes per side (center should register 165 degrees F).
Transfer to a plate, cover with foil and rest for 10 minutes, then cut into cubes.
Place all remaining salad ingredients in a large bowl (or plate individually) and toss. Pour dressing over salad, top with desired amount of parmesan.
Add pepper to each serving if desired and serve immediately after adding the dressing.

Nutrition Facts : Carbohydrate 38.86g, Cholesterol 97.04mg, Fat 45.27g, Fiber 7.45g, Protein 38.25g, SaturatedFat 9.52g, ServingSize 4.00, Sodium 1,413.59mg, Sugar 0.00, UnsaturatedFat 22.27g

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