This salad is a hit at every party – especially the dressing. I just doubled the recipe for a pot luck serving 13 people. Every little piece was completely gone. This is a recipe based from True Food Kitchen’s chopped chicken salad. Oftentimes, I leave out the quinoa if I don’t have any ready or just don’t have time to cook it. It will still be amazingly delicious!
Chicken Chopped Salad
Yield: 3/4 Cup dressing
Serving Size: 4-6
This was inspired by the chicken chopped salad from True Food Kitchen in Santa Monica. My husband and I fell in love with it and came up with this version.
Ingredients
1 bag of baby lettuce, chopped
1 ½ grilled chicken breasts, cooked & cubed
¼ C manchego cheese, cubed
¼ C quinoa, cooked
3 T dried cranberries, chopped
4 T Marcona almonds, cut into small pieces
4 pitted medjool dates, cut into small pieces
4 T of champagne vinaigrette (see below)
¼ C jicama, cubed
For the dressing
1 garlic clove, finely chopped
2 T dijon Mustard
1/4 C champagne vinega• 2 T fresh lemon juice
2 T honey
2 or 3 dashes hot sauce
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 C extra virgin olive oil
Instructions
Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl.
Slowly whisk in the olive oil until the dressing is emulsified.
Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.
Toss all salad ingredients together.
Add dressing and toss.
Enjoy!