Chopped Chicken Salad

In my kitchen this salad never turns out the same twice.  The great thing about it is that it's the perfect way to use all the little bits of this and that that accumulate in the fridge over the course of a week.  You can tell what was on the menu around here last week by looking at the ingredients in this "everything but the kitchen sink" salad.  I used romaine because I bought a large bag of it at Costco and wanted to use it up.  I usually use iceberg because I like the crispness in contrast to to the meats, cheeses and vegetables that are the main part of this salad.  Add croutons if you have some (I didn't) or chopped egg, cucumber, red onion... you get the idea.  This recipe for vinaigrette is delish and I hope you will give it a try.  It's creamy in consistency and clings perfectly to the ingredients in the salad.

Chopped Chicken Salad

Vinaigrette:

1 egg yolk - I use farm fresh organic eggs so don't have a problem with this.  If you would rather not use a fresh yolk just leave it out.  It does add a rich creaminess to this dressing.

1 tablespoon Dijon mustard

2 tablespoons minced garlic

1/2 teaspoon salt

1 teaspoon black pepper, coarsely ground

2 teaspoons dried oregano

1/2 teaspoon dry mustard

1 teaspoon sugar

1/2 cup red wine vinegar

2 tablespoons lemon juice

1 cup olive oil

Chopped Salad:

4 ounces garbanzo beans, lightly chopped

1 head iceberg or romaine lettuce, chopped into 1/2 inch pieces

1 cup basil leaves, chopped

1/2 cup artichoke hearts, cut into large pieces

1/2 cup radishes, sliced

1 cup mozzarella cheese, coarsely grated

12 ounces cooked chicken breast, diced

8 ounces dry wine salami, diced

8 ounces plum tomatoes, diced

1/2 cup provolone cheese, diced

3 green onions, thinly sliced

To Prepare the Vinaigrette:  In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice.  Process to blend.  Slowly add the olive oil, processing until emulsified. Makes about 1-1/2 cups.

To Prepare Salad:  Combine all salad ingredients and toss with enough dressing to lightly coat.  Serve immediately.

This post is linked to the Foodie Friday

celebration at Designs by Gollum.  Michael Lee is a fantastic host

and invites you to join in the fun.