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Italian Chopped Salad
An Italian chopped salad is a hearty, crisp dish loaded with fresh vegetables, cooked chicken, and garbanzo beans. It brings together classic antipasto flavors in a single bowl, using a bright balsamic vinaigrette to tie everything together. The meal is perfect for a quick weeknight dinner or a satisfying make-ahead lunch. Crunchy romaine, salty salami, and briny kalamata olives create a highly textured bite. Shaved Parmesan adds a sharp, savory finish without weighing the greens down.
Ingredients
- 6 cups chopped romaine lettuce
- 2 cups shredded cooked chicken breast
- 1 medium yellow or green bell pepper, coarsely chopped
- 1 medium unpeeled cucumber, chopped
- 3 plum (Roma) tomatoes, chopped
- 2 oz Genoa salami, chopped ( 1 ⁄ 3 cup)
- 1 can (15 oz) garbanzo beans, drained, rinsed
- ½ cup pitted kalamata olives, halved
- ¼ cup very thinly sliced red onion
- ½ cup torn fresh basil leaves
- 1 oz Parmesan cheese, shaved
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard 1 teaspoon sugar
- 1 ⁄ 8 teaspoon coarse ground black pepper
- 1 clove garlic, finely chopped
Instructions
- 1Place the chopped romaine lettuce, shredded chicken breast, bell pepper, cucumber, tomatoes, salami, garbanzo beans, kalamata olives, red onion, and fresh basil into a large mixing bowl. Toss the ingredients well to distribute them evenly.
- 2Whisk the olive oil, balsamic vinegar, Dijon mustard, sugar, black pepper, and chopped garlic in a separate small bowl until blended. Pour the dressing over the salad mixture, toss to coat completely, and top with the shaved Parmesan cheese.
- 3Choose Genoa salami to achieve a classic restaurant-style flavor, or substitute any other salami variety you prefer.
- 4Rely on the shaved Parmesan to provide a strong, savory bite, keeping the overall cheese quantity light while maximizing taste.