Description
A hearty chopped salad loaded with grilled chicken, fresh vegetables, beans, and cheese, all tossed in a zesty homemade dressing. Perfect for a satisfying and balanced meal.
Ingredients
- 2 chicken breasts (boneless and skinless), pan seared
- 3 tablespoons extra-virgin olive oil
- 4 cups Romaine lettuce, chopped (about 2 heads)
- 1 medium carrot, grated
- 3/4 cup purple cabbage, shredded
- 2 cups cherry tomatoes, sliced in half
- 2 Haas avocados, peeled and chopped
- 1 cup Mozzarella cheese
- 1 cup canned kidney beans
- 1 cup canned garbanzo beans
- 1/2 cup black olives
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1–1/4 teaspoons dried oregano
- 1/2 teaspoon dried parsley
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon dried basil
- 1/4 teaspoon celery seeds
- 1 clove garlic, finely minced
- 3 tablespoons Parmesan cheese
- 2 tablespoons real mayonnaise
- 1/4 teaspoon black pepper
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, parsley, red pepper flakes, basil, celery seeds, minced garlic, Parmesan cheese, mayonnaise, and black pepper, adding the oil gradually while whisking until emulsified.
- Heat extra-virgin olive oil in a skillet over medium-high heat.
- Pound the chicken breasts between parchment paper to about 1-inch thickness and season with onion powder and black pepper.
- Cook the chicken for 4–5 minutes per side until fully cooked through. Let rest for 5–10 minutes, then chop into bite-sized pieces.
- In a large bowl, combine chopped Romaine lettuce, grated carrot, and shredded cabbage, and toss.
- Add chopped chicken, kidney beans, garbanzo beans, mozzarella cheese, black olives, cherry tomatoes, and avocado to the bowl.
- Drizzle the dressing over the salad and gently toss to combine. Adjust seasoning with additional black pepper if desired.
Notes
- Use rotisserie chicken as a quick substitute for pan-seared chicken.
- Rinse and drain canned beans to reduce sodium content.
- Add croutons or nuts for extra crunch if desired.
- Store dressing separately if preparing ahead to keep salad fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-sear
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 42 g
- Saturated Fat: 10 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 38 g
- Cholesterol: 95 mg
