CPK Italian Chopped Salad
Place a rack in middle of oven; preheat to 425°. Line a baking sheet with foil. Rub chicken on both sides with oil; season with salt and pepper. Place on prepared sheet.
Ingredients :
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 cup red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 Tbsp. extra-virgin olive oil
- 2 Tbsp. finely grated Parmesan
- Salad
- 1 lb. boneless, skinless chicken or turkey breasts
- 1 Tbsp. neutral oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 cups thinly sliced iceberg lettuce
- 4 cups thinly sliced romaine
- 1 1/2 cups chopped tomatoes
- 1 cup canned chickpeas, rinsed, drained
- 1 cup shredded mozzarella
- 1/2 cup salami, thinly sliced, cut into half-moons
- 1/2 cup thinly sliced fresh basil
Directions :
- In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.
- While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.
- Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.
