Chopped Chicken Salad

In my kitchen this salad never turns out the same twice.  The great thing about it is that it’s the perfect way to use all the little bits of this and that that accumulate in the fridge over the course of a week.  You can tell what was on the menu around here last week by looking at the ingredients in this “everything but the kitchen sink” salad.  I used romaine because I bought a large bag of it at Costco and wanted to use it up.  I usually use iceberg because I like the crispness in contrast to to the meats, cheeses and vegetables that are the main part of this salad.  Add croutons if you have some (I didn’t) or chopped egg, cucumber, red onion… you get the idea.  This recipe for vinaigrette is delish and I hope you will give it a try.  It’s creamy in consistency and clings perfectly to the ingredients in the salad.
Chopped Chicken Salad
1 egg yolk – I use farm fresh organic eggs so don’t have a problem with this.  If you would rather not use a fresh yolk just leave it out.  It does add a rich creaminess to this dressing.
1 tablespoon Dijon mustard
2 tablespoons minced garlic
1/2 teaspoon salt
1 teaspoon black pepper, coarsely ground
2 teaspoons dried oregano
1/2 teaspoon dry mustard
1 teaspoon sugar
1/2 cup red wine vinegar
2 tablespoons lemon juice
1 cup olive oil
Chopped Salad:
4 ounces garbanzo beans, lightly chopped
1 head iceberg or romaine lettuce, chopped into 1/2 inch pieces
1 cup basil leaves, chopped
1/2 cup artichoke hearts, cut into large pieces
1/2 cup radishes, sliced
1 cup mozzarella cheese, coarsely grated
12 ounces cooked chicken breast, diced
8 ounces dry wine salami, diced
8 ounces plum tomatoes, diced
1/2 cup provolone cheese, diced
3 green onions, thinly sliced
To Prepare the Vinaigrette:  In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice.  Process to blend.  Slowly add the olive oil, processing until emulsified. Makes about 1-1/2 cups.
To Prepare Salad:  Combine all salad ingredients and toss with enough dressing to lightly coat.  Serve immediately.
This post is linked to the Foodie Friday
celebration at Designs by Gollum.  Michael Lee is a fantastic host
and invites you to join in the fun.


  1. From the Kitchen says

    That's a perfect dish to have right now. The sun is shining on the snow but if I only look up, I'll just see the sun–and I'm ready for some good salads!!


  2. Erin says

    Oh my holy heck! This is my most favorite salad of all time. It was amazing and I can say that because you shared it with me! =o) Thank you for lunch yesterday!!!

  3. My Carolina Kitchen says

    I love these kinds of salads where you use what you have. As always, your photos are "out-of-this-world" fabulous.

  4. Bella says

    That salad looks absolutely scrumptious! And I just love the photo in your blog header. You always have such pretty ones. :)

  5. Lynn says

    Cathy, this sounds like a great salad, thanks for the dressing recipe. I love to make my own dressings so I'll be sure to try this.

  6. SavoringTime in the Kitchen says

    I have a caesar salad dressing that uses mayo as a substitute for egg. I wonder if that would work in your vinaigrette too? I love a good 'kitchen sink' main dish salad! This sounds great.

  7. Carol says

    Those are my favorite kind of salads, I call them raid the frig salads, but I think everything but the kitchen sink is just perfect! Looks delicious!

  8. MaryMoh says

    I have just eaten a bowl of simple spinach salad. Looking at yours, I want another bowl. Yours looks much nicer with so many things in there.

  9. Karen says

    *Nothing* I ever make ever comes out the same way again! LOL I like the addition of the egg to this vinaigrette. I'll have to try it.

  10. My Little Space says

    Cathy, your salad looks really mouthwatering! I love using the leftover baked chicken for salad. Thanks for sharing & hope you're having a great day.
    Cheers, Kristy

  11. The Food Hound says

    Looks so easy and fabulous! I love those recipes that just come together with meat and whatever you have on hand. I call mine "Hound Hash," ha!

  12. Andrea (Andreas Kitchen) says

    Your salad looks incredible! I love chopped salads because they are substantial and have such interesting flavors- you don't get bored eating them!

  13. Vickie says

    Cathy, I read this at work today and was drooling over my keyboard – LOVE a good salad and cannot wait to try the vinaigrette. I'm going to try it with a tsp of mayo in place of the egg yolk since my eggs up here are NOT farm fresh. Can't wait to try this. :)

  14. Rita says

    Cathy I just love this salad; never entered my mind to add Romaine to a chicken salad; you are right it must have a better texture; can't wait to try this; great recipe.

  15. redforever says

    The recipe mentions oregano in the dressing

    …yet I don't see the mention of oregano in the list of ingredients? How much did you use?

  16. Cathy says

    redforever – Thank you so much for bringing that omission to my attention. The oregano is an important ingredient. No matter how many times I read through a post mistakes manage to slip through. I appreciate your comment.

  17. Fresh Local and Best says

    I love these chef's salads. I like that it is well rounded with flavorful salami, lean chunky chicken and lots of vegetables coated with a delicious dressing. It may not be the same every time but I am sure that it is always good.

  18. BonjourRomance says

    Bonjour Cathy,
    Just sitting here deciding what to fix for dinner – now I know. The dressing must be loaded with flavor!

  19. JG says

    Going through the fridge and finding a little of this and a little of that is great. Thank you for the sharing the vinaigrette recipe. :)

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