Hello sweet friends!
Are you getting some sunshine and spring weather yet where you live? We are here in Tennessee and I am seriously LOVING it! It has got me in the mood to trade fresh salads for the warm soups I have had on the menu these last few months. I am over winter and ready for sunshine, you know what I mean?! This Italian Chopped Salad with Chicken has been on repeat at your house for good reason. Fresh crispy greens, rotisserie chicken, ripe tomatoes, salty green olives, toasted pine nuts, and the BEST part in my humble opinion…homemade buttery garlic croutons! They seriously make the whole salad for me! Yuummm! They are quick and easy to make, just be sure to use enough butter, you can even add some garlic salt and freshly grated parmesan cheese too!
Another favorite thing about this salad is not how delicious and fresh its is, but how quick it is to make! Sometimes you just need a fast and easy meal for your family but let me tell you, this one tastes like something from a fancy restaurant!
One little tip, I have been purchasing the package of white rotisserie chicken meat that is already off the bone. Costco sells it in the deli section. That chicken is also great to use in some of our most popular and favorite Honey Lime Enchiladas recipe, or to throw together a quick curry, or this delicious Creamy Fiesta Chicken. Honestly, that chicken comes in handy!
I hope you enjoy this quick and easy salad as much as we do!
xo
Melanie
Italian Chopped Salad with Chicken
Ingredients
- I head of romaine, chopped
- 2 cups spinach
- 1 pint cherry tomatoes, halved
- Green olives, sliced
- pine nuts, toasted
- crusty bread, buttered and toasted in a pan, then cut into cubes
Dressing
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1/4 cup finely freshly grated Parmesan cheese
- 1 tsp EACH dried parsley, dried basil, garlic powder, onion powder
- 3/4 teaspoon salt
- 1/2 tsp EACH dried oregano, paprika, pepper
- 1/2–1 teaspoon sugar or more to taste
Instructions
- Layer salad ingredients starting with the greens in a big bowl.
Dressing:
- Add all the ingredients to a mason jar, cover and shake vigorously OR combine add all ingredients to a medium bowl and whisk to combine.
- Taste and adjust according to your preferences. For less acidity- add more sugar, less tang – add more olive oil, more tang – add additional vinegar.
- Cover and refrigerate for up to 3-4 weeks. Shake to recombine before serving.
NOTES
- The sugar mellows out the acidity of the dressing, add more or less to taste.
- Grate the Parmesan on the smallest hole of your grater.
- You can substitute the freshly grated Parmesan cheese with canned but it will not taste as good. Also freshly grated Parmesan will dissolve better for a smoother texture.
Dressing Recipe: Carlsbad Cravings
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