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Italian Chopped Salad with Chicken Recipe

Italian Chopped Salad with Chicken Recipe

Don’t let the ingredient list fool you—this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. —Sharon Pellegrini, Auburn, WA
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings

Ingredients

  • 1/4 pound sliced pancetta or bacon strips, chopped
  • DRESSING:
  • 3 tablespoons prepared pesto
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 10 cups iceberg lettuce blend
  • 1 cup cubed rotisserie chicken
  • 1 cup sliced fresh mushrooms
  • 1 small red onion, chopped
  • 1 small cucumber, peeled and chopped
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup canned black-eyed peas, rinsed and drained
  • 1/2 cup cubed pepper Jack cheese
  • 1/2 cup cubed part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil

Directions

  • 1. In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  • 2. In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat. Yield: 8 servings.

Nutritional Facts

1-1/2 cups equals 228 calories, 16 g fat (5 g saturated fat), 41 mg cholesterol, 522 mg sodium, 8 g carbohydrate, 2 g fiber, 15 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.