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Italian Chopped Salad
Six cups of chopped romaine carry shredded chicken, Genoa salami, garbanzo beans, kalamata olives, cucumber, Roma tomatoes, and red onion — all cut to similar sizes so each forkful hits multiple components. A vinaigrette of olive oil, balsamic vinegar, Dijon mustard, garlic, and a pinch of sugar gets whisked and poured over just before serving. Shaved Parmesan and torn fresh basil go on top. Serves 4 in about 25 minutes.
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. The mustard helps emulsify the dressing so it won't separate. Pour the dressing over the salad mixture, toss to coat completely, and top with the shaved Parmesan cheese.
Notes
- Swap: Genoa salami offers a classic restaurant-style flavor, but you can substitute any salami variety you prefer.
- Tip: Shaved Parmesan provides a strong, savory bite, keeping the overall cheese quantity light while maximizing taste.
- Make ahead: Chop the vegetables and whisk the dressing up to 2 days in advance. Store them separately and toss just before serving so the romaine stays crisp.
