Chicken Chopped Salad
Wednesday, May 15, 2013 at 4:00AM 
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.