5/19/2011

Antipasto Chopped Chicken Salad

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After enjoying heavy (but delicious) Sunday dinners, I usually try to serve at least one main-dish salad for dinner on a weekday.  This salad is so satisfying that I wind up serving it twice in one week.  The best description for this salad is Italian antipasto platter meets American Cobb salad.  Served with some warm crusty bread, it is a filling meal.  It has meats, cheeses, veggies and greens, and it is dressed with a positively delectable vinaigrette that you will wind up dipping your bread into-- it is that good.





Printable Recipe


Antipasto Chopped Chicken Salad
serves 6 main salads


For the Vinaigrette
makes about 2 cups
1/2 cup white balsamic vinegar
2 Tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons Dijon mustard
3 Tablespoons mayonnaise
1 cup Extra Virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


For the Salad
3 cups cooked chicken, shredded 
1 bunch basil, thinly sliced/chiffonade
2 heads Romaine lettuce, julienned
5 ounces dry Italian salame, julienned
1 cup julienned aged provolone cheese
1 cup grape tomatoes, halved
1 cup halved, seeded, and thinly sliced English cucumbers
1 (15-ounce) can garbanzo beans, drained and rinsed
1/2 cup shaved Parmiggiano-Reggiano cheese
Kosher salt and freshly ground black pepper


For the Vinaigrette
In a blender, combine the vinegar, shallots, garlic, mustard, and mayonnaise; process to combine.  With the blender running, slowly add the oil in a steady stream to emulsify.  The vinaigrette can be made and kept in an airtight container for 3-5 days.


For the Salad
In a medium bowl, toss the shredded chicken and basil with 1/3 cup of the vinaigrette.  
Arrange the lettuce on each serving plate or on a large platter if serving family style.  On top of the lettuce, arrange the chicken and basil mixture, salame, provolone, tomatoes, cucumbers, and garbanzo beans.  Lightly season with salt and pepper.  Drizzle with the vinaigrette and serve, passing the remaining vinaigrette on the side.  Enjoy!


Source: Adapted from The Marshall Field's Cookbook by Stephen Siegelman

8 comments:

  1. Looks delicious!

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  2. Gorgeous! Looks like a fabulous weekend lunch, too. So fresh and colorful.

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  3. I can see myself eating this delicious salad several times per week.

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  4. AnonymousMay 20, 2011

    Looks great. How much and what kind of oil for the viniagrette? Many thanks

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  5. Anon-
    Good catch-- recipe edited.

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  6. Nicole- I just made this for dinner with a couple of adjustments to make it paleo. Replaced the cheeses with roasted butternut squash chunks and added avocado. I made the dressing with homemade mayo. Daves comment: "This is the best chopped salad I've ever had!" I agree! The dressing is exceptionally great with a surprise kick to it. And it was very filling. We will make this again and again. Awesome!

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  7. Pam-
    So pleased you and Dave enjoyed it. I am glad you were able to put your "paleo" spin on it. Can't wait to try it with squash and avocado. Thanks for letting me know.

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  8. I just made the dressing for a holiday lunch tomorrow. I could eat it with a spoon!

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