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Restaurants›Moxies Beaver Creek Restaurant›Italian Chopped Salad Recipe

Italian Chopped Salad Recipe

Name: Moxies Beaver Creek Restaurants ITALIAN CHOPPED SALAD Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Romaine lettuce; 2 cups Baby spinach; 1 cup Radicchio (thinly sliced); 1.5 cups Cherry tomatoes (halved); 1 cup English cucumber (diced, seeds removed if desired); 0.5 cup Red bell pepper (diced); 0.5 cup Shredded carrot; 0.25 cup Red onion (very thinly sliced); 2 pieces Boneless skinless chicken breasts; 1 tbs Olive oil (for chicken); 0.5 tsp Kosher salt (for chicken); 0.25 tsp Black pepper (for chicken); 0.5 tsp Dried oregano (for chicken); 6 slices Italian salami (thinly sliced, cut into ribbons); 0.5 cup Grana Padano (shavings or thin slices); 2 tbs Fresh basil (thin ribbons); 2 tbs Toasted pine nuts or chopped toasted almonds (optional); 4 tbs White balsamic vinegar; 6 tbs Extra virgin olive oil; 1 tsp Dijon mustard; 1 tsp Honey; 1 clove Garlic (minced); 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper

Inspired by Moxies Beaver Creek Restaurant

Time30m

Serves4

grilled chicken, fresh greens & vegetables with white balsamic vinaigrette, italian salami & grana padano

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Ingredients

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Salad Base

4 cups Romaine lettuce

2 cups Baby spinach

1 cup Radicchio (thinly sliced)

1 1/2 cups Cherry tomatoes (halved)

1 cup English cucumber (diced, seeds removed if desired)

1/2 cup Red bell pepper (diced)

1/2 cup Shredded carrot

1/4 cup Red onion (very thinly sliced)

Proteins & Cured Meat

2 pieces Boneless skinless chicken breasts

1 tbs Olive oil (for chicken)

1/2 tsp Kosher salt (for chicken)

1/4 tsp Black pepper (for chicken)

1/2 tsp Dried oregano (for chicken)

6 slices Italian salami (thinly sliced, cut into ribbons)

Cheese & Garnish

1/2 cup Grana Padano (shavings or thin slices)

2 tbs Fresh basil (thin ribbons)

2 tbs Toasted pine nuts or chopped toasted almonds (optional)

White Balsamic Vinaigrette

4 tbs White balsamic vinegar

6 tbs Extra virgin olive oil

1 tsp Dijon mustard

1 tsp Honey

1 clove Garlic (minced)

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

Method

Prepare Chicken

Pound and season

Pat chicken breasts dry. If breasts are uneven, place between plastic wrap and gently pound to an even 3/4" thickness for even cooking.

Rub each breast with 1 tablespoon olive oil, then season both sides with 1/4 tsp kosher salt, 1/8 tsp black pepper and 1/4 tsp dried oregano.

Grill

Preheat grill or grill pan to medium-high (400–450°F / 200–230°C). Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into 1/2" strips.

Make White Balsamic Vinaigrette

In a small bowl or jar combine 4 tbs white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey and minced garlic. Whisk to combine.

Slowly whisk in 6 tbs extra virgin olive oil until emulsified, or shake in a jar with a tight lid. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness (add 1/2 tsp honey or 1/2 tbs vinegar as needed).

Assemble Salad

In a large bowl combine 4 cups chopped romaine, 2 cups baby spinach and 1 cup thinly sliced radicchio. Toss to mix greens evenly.

Add 1.5 cups halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/2 cup shredded carrot and 1/4 cup thinly sliced red onion. Toss gently to distribute vegetables.

Add the grilled chicken strips and 6 slices of Italian salami (cut into ribbons or bite-sized pieces). Toss lightly to combine.

Drizzle about half of the vinaigrette over the salad (reserve remaining vinaigrette). Toss to coat evenly, then taste and add more dressing if desired.

Top salad with 1/2 cup Grana Padano shavings, 2 tbs basil ribbons and optional 2 tbs toasted pine nuts or chopped toasted almonds for crunch.

Serve immediately with remaining vinaigrette on the side. If making ahead, keep dressing separate and assemble within 1 hour of serving for best texture.