Chicken Salad & Provolone Recipe

Prepare chicken

If you do not have cooked chicken, poach two boneless skinless chicken breasts (about 1 lb raw) in simmering water or low-sodium broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred or dice to yield about 2 cups cooked chicken.

In a large bowl combine chopped romaine (4 cups) and mixed baby greens (2 cups). Add halved cherry tomatoes (1 cup), sliced cucumber (1 cup) and thinly sliced red onion (1/4 cup). Toss gently to combine.

Add the shredded or diced cooked chicken (2 cups) to the bowl and toss to distribute evenly.

Arrange or tuck provolone slices (4 slices) over the salad so they lay across the top; they will be mixed in after dressing is added. If you prefer smaller pieces, tear the provolone and sprinkle over the salad.

If using, sprinkle croutons (1/2 cup) over the salad just before serving so they remain crisp.

In a small bowl or jar combine mayonnaise (1/4 cup), Greek yogurt (1/4 cup), Dijon mustard (1 tbs), fresh lemon juice (1 tbs), olive oil (1 tsp) and honey (1 tsp).

Add minced garlic (1 clove), salt (1/2 tsp) and black pepper (1/4 tsp). Whisk or shake vigorously until smooth and well emulsified. Taste and adjust seasoning — add up to 1/2 tsp more salt or another 1/2 tbs lemon juice if you prefer brighter flavor.

If you prefer a thinner dressing, whisk in 1–2 tsp cold water until desired consistency is reached.

Pour about half of the dressing over the salad and gently toss to coat the ingredients evenly. Reserve the remainder to serve on the side in case diners want extra.

Taste the dressed salad and add additional dressing if desired. Sprinkle chopped fresh parsley (1 tbs) and, if you like a touch of heat, red pepper flakes (1/4 tsp) over the top.

Serve immediately, splitting between 2 generous plates or 4 smaller side-portion plates.