Photographed by Greg Dupree

Chicken Chopped Salad

By Sweet July

An easy, and filling lunch time salad.

Serves: 6

Time: 25 minutes

A classic that gets the job done everytime.

Sometimes you just need that "big" salad for lunch, especially during the warmer months. The best part about a chopped salad is that you can swap out ingredients to adjust for what you have in hand. We're opting for some fresh strawberries, buttery gorgonzola, and salty bacon.

Ingredients

Vinaigrette
- ¾ cup olive oil
- ¼ cup fresh lemon juice (from 2 lemons)
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 tablespoons honey
- 1½ tablespoons Champagne vinegar
- 1 teaspoon Dijon mustard
- 1 medium garlic clove, finely chopped (1 teaspoon)
- 1 large (1-ounce) shallot, finely chopped (about 2 tablespoons)
- Kosher salt, to taste
- Black pepper, to taste

Salad
- 6 cups chopped romaine lettuce (from 2 romaine hearts)
- 2 medium grilled chicken breasts (11 ounces total), chopped (about 2 cups)
- 2 ounces Gorgonzola, crumbled (about ½ cup)
- 1 cup fresh corn kernels (from 2 ears)
- 1 ripe avocado, chopped (about ¾ cup)
- 1 cup fresh strawberries, hulled and quartered (about ¾ cup)
- 1 cup grape tomatoes, halved
- ½ cup cooked and crumbled bacon

Instructions

Step 1

Make the vinaigrette: In a 1-pint mason jar, combine the olive oil, lemon juice, parsley, honey, vinegar, mustard, garlic, and shallot. Cover with the lid and shake until blended. Alternatively, whisk all ingredients in a bowl until combined. Season with salt and pepper to taste.

Step 2

Assemble the salad: In a large serving bowl, add the chopped romaine. Top with grilled chicken, Gorgonzola, corn, avocado, strawberries, tomatoes, and bacon. Drizzle with ½ cup of the vinaigrette and toss to coat. Save any remaining vinaigrette for later use.

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Chicken Chopped Salad

A classic that gets the job done everytime.

Ingredients

Vinaigrette