The final Bunco salad recipe is the Chopped Salad with Garlic Oregano Vinaigrette. I loved chopped salads….you can put anything in them. This one has so many fabulous flavors!
Chopped Salad with Garlic Oregano Vinaigrette (Serves 4 to 6)
Recipe from Phillis Carey
3 boneless skinless chicken breasts
Salt and pepper to taste
8 cups chopped romaine lettuce
2 cups seeded diced plum tomatoes
1/2 cup diced red onion
1 cup diced stick salami
1/2 cup diced whole milk mozzarella
1/2 cup diced provolone
1-15 oz. can garbanzo beans, rinsed and drained
1/2 cup diced Kalamata olives
1/4 cup chopped fresh basil
2 Tbsp chopped fresh Italian parsley
2/3 cup olive oil
1/3 cup red wine vinegar
1 Tbsp Dijon mustard
2 cloves garlic, minced
1 tsp. dried oregano
1. Trim chicken and pound to an even 1/2-inch thickness. Season chicken with salt and pepper and place in a shallow baking dish.
2. Whisk together all the vinaigrette ingredients, seasoning to taste with salt and pepper. Pour 1/4 cup dressing over the chicken, turning to coat well. Let chicken stand at room temperature for 30 minutes or cover and refrigerate for 2 to 3 hours. Chill remaining dressing until serving time.
3. Remove chicken from marinade and grill 3 to 5 minutes per side or until chicken is cooked through. Set aside to cool and then cut into 1/2-inch dice.
4. In a large bowl toss together the lettuce, tomatoes, onion, salami, cheeses, garbanzo beans, olives, basil, parsley and cooled chicken. Just before serving toss with dressing to coat well.
Out of the freezer came our dinner last night. Indian Chicken Tikka Masala on Yellow Basmati Rice with Peas:
I dropped my son off at camp and came home. I have a busy weekend ahead!
Arnold and Wally say to have a great weekend!
Chopped Salad fan?