Italian Chopped Salad with Chicken |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Donât let the ingredient list fool youâthis 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. 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:
1. In a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. In a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients; sprinkle with pancetta. Drizzle with dressing; toss to coat. Yield: 8 servings.
|
|