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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. —Daniel Anderson, Kenosha, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

  • 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 salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat.
Nutrition Facts
1-1/2 cups: 228 calories, 16g fat (5g saturated fat), 41mg cholesterol, 522mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 15g protein.

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Reviews

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Average Rating:
  • fensternat
    Sep 23, 2016

    very good. I especially like the vinegar-free dressing. Will definitely have again.

  • curlylis85
    Sep 4, 2016

    This is one of my favorite salads. I especially like the pesto dressing! I usually make it with great northern beans or cannellini beans instead of the black-eyed peas because I keep those on hand.

  • ambauditor
    Jul 15, 2013

    No comment left

  • annette.barney
    Jun 14, 2013

    No comment left