ITALIAN CHOPPED SALAD
Italian Chopped Salad is stuffed with flavor and texture that is highly satisfying. Full of classic Italian flavors, this salad is going to be a huge hit at your next gathering!
Provided by Alyssa Rivers
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
- Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.
Nutrition Facts : Calories 219 kcal, Carbohydrate 8 g, Protein 11 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 33 mg, Sodium 1032 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
ITALIAN CHOPPED SALAD WITH CHICKEN
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
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.
ITALIAN STYLE CHICKEN SALAD
Warm roasted chicken and garlic adds flavor, fresh fennel and onion and celery give nice crunch. Served on a bed of arugula. You are going to love this one!
Provided by KrissyHipp30
Categories Salad
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Cook and stir garlic until softened and golden brown, 3 to 5 minutes.
- Stir in lemon juice; set aside to cool.
- Toss chicken, fennel, celery, red onion, and parsley together in a large bowl.
- Stir in the cooled garlic and olive oil, mayonnaise, lemon zest, salt, and black pepper.
- Arrange arugula on a serving platter; serve chicken salad on arugula.
Nutrition Facts : Calories 540.3 calories, Carbohydrate 8.2 g, Cholesterol 81.8 mg, Fat 45.2 g, Fiber 2.8 g, Protein 25.5 g, SaturatedFat 8.1 g, Sodium 225.2 mg, Sugar 2.3 g
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- Slowly add the extra virgin olive oil, whisking constantly until blended. Set aside or refrigerate while preparing the salad.
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From cookingclassy.com
Cuisine ItalianTotal Time 30 minsCategory SaladCalories 516 per serving
- To make the dressing: Add all dressing ingredients to a blender, season with salt and pepper to taste (I used about 3/4 tsp salt 1/4 tsp pepper). Blend well. Chill until ready to use.
- To grill the chicken: Preheat a grill over medium-high heat to 425 degrees. 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 grill and cook about 3 - 5 minutes per side (center should register 165). Transfer to a plate, cover with foil and rest 10 minutes, then cut into cubes.
- To make the salad: 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 a pepper to each serving if desired and serve immediately after adding dressing.
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