The La Chop Recipe

Roast the chicken

Preheat oven to 400°F (200°C). Pat chicken breasts dry. In a small bowl combine 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp dried oregano. Rub mixture over both sides of the breasts. Place on a rimmed baking sheet or in an ovenproof skillet and roast 18–22 minutes, until internal temperature reads 165°F (74°C). Remove from oven and let rest 5–10 minutes, then slice into 1/4-inch strips or bite-size pieces.

While the chicken roasts, arrange 6 cups mixed salad greens in a large shallow bowl or divide among plates. Add thinly sliced red onion and sliced cucumber.

Tear or fold provolone slices into bite-size pieces and arrange with salami slices on the salad (you can roll salami slices for presentation).

Halve the fresh mozzarella bocconcini and scatter over the greens. Use a vegetable peeler to shave parmesan into shards or lightly grate and sprinkle about 1 cup over the salad, reserving a few shards for garnish.

Halve the grape tomatoes and scatter across the salad. If using pepperoncini, slice them and add sparingly for brightness and mild heat.

Make the dressing: in a jar or small bowl combine 4 tbs extra-virgin olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, minced garlic, 1 tsp Italian seasoning, 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity (add a little more vinegar or a pinch of sugar to balance).

Drizzle about half the dressing over the assembled salad and toss gently to coat the greens and ingredients. Reserve remaining dressing to serve on the side.

Top the tossed salad with the sliced roasted chicken, arrange remaining salami/provolone pieces if desired, and sprinkle reserved parmesan shards and chopped parsley. Finish with lemon zest for brightness if using.

Serve immediately with extra dressing on the side. Leftovers: store components separately (dressing refrigerated) for up to 2 days.