Chicken Chopped Salad

Lori Powell
For One or Two Bites, a blog for singles and couples

For a super quick weeknight meal, I often go to my fridge and see what’s kicking around and make a salad. This version is a chicken chopped salad.

The first one I ever had was in Los Angeles and it was all the rage then many years ago. It was a textural feast as well as a many layered flavored salad…crunchy with fried noodles, sturdy lettuce, toasted nuts, tender chicken and a creamy or Asian salad dressing enrobing it all.

I often cook some version of a chicken on the weekend so that I can transform it into many different main courses or lunches during the week. And when I’ve run out of that I sometimes splurge on a rotisserie chicken from my local market.

I always have some form of cabbage in my fridge which is, to me, an essential ingredient in any salad for a hit of healthy crunch; some lettuce; fresh herbs and I always have a huge assortment of nuts in the freezer. So in minutes, I have a healthy and super-satisfying main course salad on my table.

I often make my salad dressing but in a pinch buy a premade one since there are now some really good-quality bottled ones in the market such as Lucini, Organicville, and Annie’s to name a few.

Chicken Chopped Salad
Serves 1

1 cup chopped romaine
1/2 cup shredded or chopped cooked chicken
1/2 cup chopped red or green or Napa cabbage
1/4 cup shredded carrot
2 tablespoons toasted almonds
2 tablespoons fresh cilantro leaves or basil
2 tablespoons chopped scallions
Salad dressing of your choice

Toss all ingredients together in a serving bowl and drizzle with one of the dressings below. Season with salt and freshly ground black pepper. Serve immediately.

To get the Chicken Chopped Salad recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Asian Style Vinaigrette
Serves 1

1 tablespoon seasoned rice vinegar
1 teaspoon fresh lime juice
1 tablespoon canola oil
1/2 teaspoon dark sesame oil
1/2 teaspoon honey

Whisk together all ingredients. Season with salt and pepper. Keep chilled, covered, until ready to serve.

To get the Asian Style Vinaigrette recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Buttermilk Ranch
Serves 1

1-1/2 tablespoons buttermilk
1-1/2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon finely chopped scallions
1/8 teaspoon minced garlic
Dash of Tabasco sauce

Whisk together all ingredients. Season with salt and pepper. Keep chilled, covered, until ready to serve.

To get the Buttermilk Ranch recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

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