Ped's Chopped Salad Recipe
Grilled Chicken, Corn, Tomato, Carrots, Bacon, House Vinaigrette Dressing
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Ingredients
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Salad Base
House Vinaigrette Dressing
Method
Preparing the Salad
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, remove from grill and let rest for 5 minutes before chopping into bite-sized pieces.
- 2
Prepare the Salad Ingredients
While the chicken is resting, prepare the remaining salad ingredients. Drain and rinse the corn if using canned, halve the cherry tomatoes, shred the carrots, and crumble the cooked bacon.
- 3
Combine the Salad
In a large mixing bowl, add the chopped grilled chicken, corn, cherry tomatoes, shredded carrots, and crumbled bacon. Toss everything together gently to combine.
Making the Vinaigrette
- 4
Mix the Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until well combined or seal the jar and shake vigorously.
- 5
Dress the Salad
Pour the prepared vinaigrette dressing over the salad mixture. Toss the salad gently to ensure all ingredients are coated with the dressing.
Serving
- 6
Serve the Salad
Divide the chopped salad into serving bowls and enjoy immediately. Optionally, you can garnish with additional bacon or fresh herbs.
