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Italian Chopped Salad with Chicken

 Italian Chopped Salad with Chicken
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
8 ServingsPrep/Total Time: 30 min.

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

  • In a large skillet, cook pancetta over medium heat until crisp,
  • stirring occasionally. Remove with a slotted spoon; drain on paper
  • towels.
  • In a small bowl, whisk dressing ingredients. In a large bowl, combine

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Italian Chopped Salad with Chicken (continued)

Directions (continued)

  • 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: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now