Chopped Recipe

Name: Cork & Pig Taverns CHOPPED Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Cooked chicken breast, sliced or chopped; 2 cups Kale, stems removed and thinly sliced (massage if desired); 1 cup Radicchio, thinly sliced; 1 each Avocado, diced; 1 cup Blue cheese, crumbled; 1 cup Walnuts, toasted and roughly chopped; 1 cup Grapes, halved (red or green); 1 cup Cooked corn kernels (fresh, grilled, or thawed frozen); 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 6 tbs Extra-virgin olive oil; 3 tbs Red wine vinegar; 1 tbs Dijon mustard; 1 tsp Honey or maple syrup; 1 tbs Shallot, finely minced; 0.5 tsp Garlic, minced; 0.5 tsp Salt; 0.25 tsp Black pepper

Inspired by Cork & Pig Tavern

Time35m

Serves4

sliced chicken, kale, radicchio, blue cheese, avocado, walnuts, grapes, corn, house vin

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Ingredients

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Salad

2 cups Cooked chicken breast, sliced or chopped

2 cups Kale, stems removed and thinly sliced (massage if desired)

1 cup Radicchio, thinly sliced

1 each Avocado, diced

1 cup Blue cheese, crumbled

1 cup Walnuts, toasted and roughly chopped

1 cup Grapes, halved (red or green)

1 cup Cooked corn kernels (fresh, grilled, or thawed frozen)

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

House Vinaigrette

6 tbs Extra-virgin olive oil

3 tbs red wine vinegar

1 tbs Dijon mustard

1 tsp Honey or maple syrup

1 tbs Shallot, finely minced

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Prep

Toast walnuts

Heat a small dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and slightly darker, 4–6 minutes. Remove to a plate to cool.

Prepare produce

Remove kale stems and stack the leaves, then thinly slice into ribbons. Thinly slice radicchio. Halve grapes. Dice avocado and toss immediately with a light pinch of salt to slow browning. If using fresh corn, cut kernels from the cob; if frozen, thaw and pat dry; if canned, drain and pat dry.

Prepare chicken

If chicken is not cooked, season 2 boneless skinless chicken breasts with 1/4 tsp salt and 1/8 tsp pepper and cook in a skillet over medium heat with 1 tsp olive oil until internal temperature reads 165°F (about 6–8 minutes per side depending on thickness). Let rest 5 minutes, then slice or chop into bite-size pieces. If using rotisserie or pre-cooked chicken, simply slice or chop to equal ~2 cups.

Make vinaigrette

In a small bowl or jar, combine red wine vinegar, Dijon mustard, minced shallot, minced garlic, honey, salt, and black pepper. Whisk or shake to combine. Slowly stream in the olive oil while whisking to emulsify. Taste and adjust seasoning—add more salt, pepper, or a little more honey if too tart. Yield: about 3/4 cup vinaigrette.

Assemble salad

In a large bowl combine the sliced kale and radicchio. Add the cooked chicken, corn kernels, halved grapes, toasted walnuts, crumbled blue cheese, and diced avocado.

Pour about half of the house vinaigrette over the salad (reserve the rest to let guests add more). Toss gently until ingredients are evenly coated and avocado is distributed. Taste and add remaining vinaigrette if desired. Season with the listed 1 tsp salt and 1/2 tsp black pepper, then adjust to taste.

Divide among 4 plates or bowls and serve immediately. Leftover vinaigrette can be refrigerated up to 1 week and walnuts stored separately to keep crunchy.