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Quick Italian Chopped Salad with Mustard-Herb Vinaigrette

This Italian Chopped Salad combines crisp lettuces, juicy tomatoes, chickpeas, mozzarella, salami, and tender chicken, all tossed in a tangy mustard-herb vinaigrette for a fresh and flavorful meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine Italian
Servings 4

Ingredients
  

For the Mustard-Herb Vinaigrette:

  • ½ shallot finely chopped
  • 1 clove garlic finely chopped
  • ¼ cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp finely grated Parmesan cheese

For the Salad:

  • 1 lb boneless, skinless chicken or turkey breasts
  • 1 tbsp neutral oil (like vegetable or canola)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups iceberg lettuce thinly sliced into 1/4-inch strips
  • 4 cups romaine lettuce thinly sliced into 1/4-inch strips
  • 1 ½ cups tomato chopped
  • 1 cup canned chickpeas rinsed and drained
  • 1 cup shredded mozzarella cheese
  • ½ cup salami (about 2 oz.) thinly sliced into half-moons
  • ½ cup fresh basil thinly sliced

Instructions
 

Make the Mustard-Herb Vinaigrette:

  • In a medium bowl, whisk together the chopped shallot, garlic, red wine vinegar, Dijon mustard, dried oregano, dried parsley, kosher salt, and black pepper until everything is well mixed.
    While whisking, slowly pour in the olive oil until the dressing is smooth and slightly thickened.
    Add the grated Parmesan cheese and whisk until fully combined.
    Set the dressing aside until you're ready to use it.
    Make Ahead Tip: You can prepare the dressing (without adding the cheese) up to 3 days in advance.
    Store it in an airtight container in the refrigerator.

Prepare the Salad

  • Preheat your oven to 425°F (218°C) and position a rack in the middle. Line a baking sheet with foil for easy cleanup.
    Rub the chicken breasts with 1 tablespoon of neutral oil and season both sides with salt and pepper.
    Place the chicken on the prepared baking sheet and bake for 20 to 25 minutes, or until the chicken is fully cooked and an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
    Allow the chicken to cool to room temperature on the baking sheet.
    Once cooled, transfer it to a cutting board and cut it into 1/4 to 1/2-inch cubes (you should have about 2 cups of diced chicken).
    In a large bowl, combine the iceberg lettuce, romaine lettuce, tomatoes, chickpeas, mozzarella, salami, basil, and cubed chicken.
    Toss gently to mix all ingredients together.
    Drizzle the mustard-herb vinaigrette over the salad and toss again to ensure everything is well coated with the dressing.
    Make Ahead Tips: You can cook and dice the chicken up to 1 day in advance; store it in an airtight container in the fridge.
    Similarly, chop the lettuces and salami 1 day ahead and keep them in separate airtight containers in the fridge.
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