Name: CPK Italian Chopped Salad
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 1/2 shallot, finely chopped -; 1 clove garlic, finely chopped -; 1/4 c. red wine vinegar -; 2 tbsp. Dijon mustard -; 1 tsp. dried oregano -; 1 tsp. dried parsley -; 1 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 6 tbsp. extra-virgin olive oil -; 2 tbsp. finely grated Parmesan -; 1 lb. boneless, skinless chicken or turkey breasts -; 1 tbsp. neutral oil -; 1 tsp. kosher salt -; 1/2 tsp. freshly ground black pepper -; 4 c. thinly sliced (1/4" strips) iceberg lettuce -; 4 c. thinly sliced (1/4" strips) romaine -; 1 1/2 c. chopped tomatoes -; 1 c. canned chickpeas, rinsed, drained -; 1 c. shredded mozzarella -; 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons -; 1/2 c. thinly sliced fresh basil -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - CPK Italian Chopped Salad

1. 1/2 shallot, finely chopped -

2. 1 clove garlic, finely chopped -

3. 1/4 c. red wine vinegar -

4. 2 tbsp. Dijon mustard -

5. 1 tsp. dried oregano -

6. 1 tsp. dried parsley -

7. 1 tsp. kosher salt -

8. 1/2 tsp. freshly ground black pepper -

9. 6 tbsp. extra-virgin olive oil -

10. 2 tbsp. finely grated Parmesan -

11. 1 lb. boneless, skinless chicken or turkey breasts -

12. 1 tbsp. neutral oil -

13. 1 tsp. kosher salt -

14. 1/2 tsp. freshly ground black pepper -

15. 4 c. thinly sliced (1/4" strips) iceberg lettuce -

16. 4 c. thinly sliced (1/4" strips) romaine -

17. 1 1/2 c. chopped tomatoes -

18. 1 c. canned chickpeas, rinsed, drained -

19. 1 c. shredded mozzarella -

20. 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons -

21. 1/2 c. thinly sliced fresh basil -

How to cook deliciously - CPK Italian Chopped Salad

1. Stage

In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.

2. Stage

While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.

3. Stage

Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.

4. Stage

Place a rack in middle of oven; preheat to 425°. Line a baking sheet with foil. Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet.

5. Stage

Bake chicken until cooked through and an instant-read thermometer inserted into the center registers 160°, 20 to 25 minutes.

6. Stage

Let cool to room temperature on sheet, then transfer to a cutting board and cut into 1/4" to 1/2" cubes. (You should have about 2 cups.)

7. Stage

In a large bowl, combine iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken and toss to combine. Drizzle dressing over and toss again to combine.

8. Stage

Make Ahead: Chicken can be cooked and chopped 1 day ahead. Store in an airtight container and refrigerate. Lettuces and salami can be chopped 1 day ahead. Store in separate airtight containers and refrigerate.