Chop Salad Recipe
Garbanzos, braised chicken, salami, in our house blend of spices. Served with a side of crostini.
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Ingredients
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Salad base
House spice blend
Dressing
Crostini
Method
Prepare braised chicken
If you have pre-braised chicken
Shred 2 cups of pre-braised chicken with two forks. If warm, let cool slightly so salad isn't wilted; if refrigerated, bring to room temperature for 10–15 minutes.
To braise chicken (if starting from raw)
Season 1 lb boneless skinless chicken thighs or breasts lightly with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat, brown both sides 3–4 minutes, then add 1/2 cup chicken stock, 1 crushed garlic clove and a sprig of thyme. Cover and simmer 12–18 minutes until internal temp reaches 165°F (74°C). Remove, rest 5 minutes, then shred with forks.
Make house spice blend
Combine smoked paprika, garlic powder, onion powder, dried oregano, crushed red pepper flakes, kosher salt and black pepper in a small bowl. Whisk briefly to homogenize. Set aside.
Prepare vegetables and combine salad
In a large bowl, add chopped romaine and radicchio. Add halved cherry tomatoes, diced cucumber, thinly sliced red onion, shredded carrot and the drained, rinsed garbanzo beans.
Add shredded braised chicken and julienned salami to the bowl. Sprinkle the prepared house spice blend over the salad components and toss gently to distribute so the spices coat the chicken, garbanzos and vegetables.
If using, add crumbled feta or shaved parmesan and toss lightly to combine.
Make dressing
In a jars or small bowl, combine extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, fresh lemon juice and minced garlic. Add salt and black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or salt to preference.
Dress and finish salad
Pour about half of the dressing over the salad and toss gently to coat. Taste, then add more dressing if desired (aim for the salad to be lightly dressed, not soggy). Adjust seasoning with additional salt, pepper or a pinch more of the house spice blend if needed.
Let the salad rest 3–5 minutes to allow flavors to marry, then give one final toss before serving.
Make crostini
Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet. Brush one side lightly with the 2 tbs olive oil and sprinkle with sea salt.
Bake 6–8 minutes, then flip slices, brush the other side with a touch more oil and bake an additional 4–6 minutes until golden and crisp. Remove from oven and, if desired, rub the warm crostini with the cut side of the garlic clove for a subtle garlic finish.