Drain and rinse the garbanzo beans thoroughly; allow to drain in a colander. If using leftover braised chicken, shred or chop it into bite-size pieces. If using whole mozzarella balls, halve or quarter them to roughly match bite size. Thinly slice the red onion, dice the green pepper, and core/seed and dice the tomato. If you prefer milder onion flavor, place the sliced red onion in a small bowl of cold water for 5 minutes, then drain and pat dry.

In a medium mixing bowl, combine the drained garbanzo beans, shredded braised chicken, sliced salami, mozzarella, red onion, green pepper, tomato, and mixed salad greens. Gently toss to distribute ingredients evenly, taking care not to mash the mozzarella or tomatoes.

Raspberry Red Wine Vinaigrette

Make the vinaigrette: In a small bowl or jar combine the red wine vinegar, raspberry preserves (or purée), Dijon mustard, honey, lemon juice, and minced garlic. Whisk or shake to blend until smooth.

Slowly whisk in the extra-virgin olive oil in a steady stream until the dressing emulsifies and thickens slightly. Season with salt and freshly ground black pepper to taste. Taste and adjust balance: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

Assemble & Finish

Dress the salad: Pour about half of the vinaigrette over the salad mixture and gently toss to coat. Add additional dressing a little at a time until the salad is lightly and evenly coated (for a small salad plan on using about 1 to 2 tablespoons dressing total, adjust to taste).

Plate and garnish: Portion the salad onto a small serving bowl or plate. Sprinkle chopped fresh basil or parsley over the top and, if using, grate a small amount of Parmesan. Serve immediately so the greens and mozzarella remain fresh.

Storage notes: If not serving right away, keep the dressing separate and refrigerate both components up to 24 hours. Toss just before serving. Leftover salad (dressed) is best within a day; undressed components will keep 2–3 days refrigerated.