Little Joe Chopped Chicken Recipe

Poach or pan-sear the chicken

Pat the chicken breasts dry and season both sides with 1 tsp kosher salt and 1 tsp black pepper. To poach: place chicken in a single layer in a saucepan and add enough water (or low-sodium chicken broth) to cover by 1/2 inch. Bring to a gentle simmer, reduce heat to low, cover and cook until internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove and cool slightly. To pan-sear: heat 1 tbs olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and an instant-read thermometer reads 165°F. Transfer to a cutting board and let rest 5 minutes.

Chop the chicken

Using two forks or a knife, coarsely chop the cooked chicken into roughly 1/2-inch pieces (a 'chopped' texture, not shredded). Set aside.

Prepare the vegetables

Wash and dry romaine and radicchio. Chop romaine into 1/2-inch pieces to yield about 6 cups. Thinly slice radicchio or shred red cabbage to equal 1 cup. Peel (if desired) and halve the English cucumber lengthwise, remove seeds if watery, then dice to make 1/2 cup. Halve cherry tomatoes. Thinly slice red onion to make 1/4 cup. Trim and finely dice 2 celery stalks to make about 1/2 cup. Roughly chop fresh parsley to yield 1/4 cup. Place all prepared vegetables in a large mixing bowl.

Combine salad components

Add the chopped chicken and shredded cheese (1/2 cup) to the bowl of vegetables. Toss gently to distribute evenly and make space for dressing.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp hot sauce, and 1 minced garlic clove until smooth.

Whisk in 1/2 tsp smoked paprika, 1/2 tsp sugar or honey, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning.

If dressing is too thick, whisk in up to 2 tbs cold water, 1 tablespoon at a time, until you reach a creamy but pourable consistency.

Pour about half to three-quarters of the dressing over the chopped salad and toss gently until everything is evenly coated. Add more dressing to taste — you may not need it all.

Transfer salad to a serving platter or individual plates. Sprinkle toasted sesame seeds or crushed crackers (1 tbs) over the top for crunch, and garnish with lemon wedges on the side.

Serve immediately. Leftover dressed salad can be refrigerated in an airtight container for up to 2 days; keep extra dressing separate if you plan to store longer.