The Chef

Restaurants

Meals

Drinks

Restaurants›Moxies West Palm Beach Restaurant›Italian Chopped Salad Recipe

Italian Chopped Salad Recipe

Name: Moxies West Palm Beach Restaurants ITALIAN CHOPPED SALAD Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups Romaine lettuce, chopped; 1 cup Red leaf or radicchio, thinly sliced; 1 cup Arugula or mixed baby greens; 1 cup Cherry tomatoes, halved; 1 cup Cucumber, seeded and diced; 1 cup Roasted red peppers, julienned (jarred, drained); 3 oz Italian salami, small dice or ribbons; 12 oz Grilled chicken breast, sliced or diced; 0.25 cup Red onion, very thinly sliced; 0.5 cup Kalamata or Castelvetrano olives, pitted and halved; 0.25 cup Pepperoncini or banana peppers, sliced; 0.5 cup Grana Padano or Parmigiano-Reggiano, shaved; 2 tbsp Fresh basil, chiffonade (optional); 3 tbsp White balsamic vinegar; 6 tbsp Extra-virgin olive oil; 1 tsp Dijon mustard; 1 tsp Honey; 1 tsp Garlic, minced; 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 2 pieces Boneless skinless chicken breasts; 1 tbsp Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 tsp Dried Italian seasoning or oregano

Inspired by Moxies West Palm Beach Restaurant

Time35m

Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Salad

4 cups Romaine lettuce, chopped

1 cup Red leaf or radicchio, thinly sliced

1 cup Arugula or mixed baby greens

1 cup Cherry tomatoes, halved

1 cup Cucumber, seeded and diced

1 cup Roasted red peppers, julienned (jarred, drained)

3 oz Italian salami, small dice or ribbons

12 oz Grilled chicken breast, sliced or diced

1/4 cup Red onion, very thinly sliced

1/2 cup Kalamata or Castelvetrano olives, pitted and halved

1/4 cup Pepperoncini or banana peppers, sliced

1/2 cup Grana Padano or Parmigiano-Reggiano, shaved

2 tbsp Fresh basil, chiffonade (optional)

White Balsamic Vinaigrette

3 tbsp White balsamic vinegar

6 tbsp Extra-virgin olive oil

1 tsp Dijon mustard

1 tsp Honey

1 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Grilled Chicken (if making fresh)

2 pieces Boneless skinless chicken breasts

1 tbsp olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Dried Italian seasoning or oregano

Method

Grilled Chicken (if making fresh)

Pound and season

Pat chicken breasts dry. Pound to an even thickness (about 1/2 inch) if needed. Rub with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp dried Italian seasoning; let rest 10 minutes.

Grill or pan-sear

Preheat a grill or heavy skillet to medium-high (about 400°F / 200°C). Grill chicken 5–6 minutes per side until internal temperature reaches 165°F (74°C). If pan-searing, cook 5–7 minutes per side covered for even cooking. Remove and rest 5 minutes, then slice or dice into bite-sized pieces (about 12 oz cooked).

White Balsamic Vinaigrette

Combine 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp freshly ground black pepper in a bowl or jar.

Whisk in 6 tbsp extra-virgin olive oil in a slow stream until emulsified, or shake vigorously in a jar. Taste and adjust seasoning — add more honey for sweetness or a pinch more salt if needed. Keep refrigerated until ready to use (will keep 3–4 days).

Salad Assembly

Prepare produce: Chop 4 cups romaine into roughly 1/2-inch pieces. Thinly slice 1 cup red leaf or radicchio and 1/4 cup red onion. Halve 1 cup cherry tomatoes. Dice 1 cup seeded cucumber. Julienne and drain 1 cup roasted red peppers. Slice 1/4 cup pepperoncini. Pit and halve 1/2 cup olives if not already pitted.

Chop or ribbon 3 oz Italian salami into bite-sized pieces. If using pre-grilled chicken, slice or dice 12 oz. If you made the grilled chicken in the prior section, use that (about 12 oz cooked).

In a large bowl combine the chopped romaine, red leaf/radicchio, arugula, cherry tomatoes, cucumber, roasted red peppers, red onion, olives and pepperoncini. Add the salami and sliced grilled chicken and toss gently to combine.

Add 3–4 tbsp of the white balsamic vinaigrette to the salad and toss until evenly coated. Start with less and add more to taste; you may not need all the dressing.

Transfer to a serving platter or bowl. Top with 1/2 cup shaved Grana Padano and 2 tbsp fresh basil chiffonade. Finish with an additional crack of black pepper if desired.

Serve immediately so greens remain crisp. Leftover dressing can be stored separately and salad kept refrigerated for up to 1 day (toss again before serving).