CPK Italian Chopped Salad
CPK may be famous for their BBQ Chicken Pizza, but this is the unsung hero on their menu. An exuberant jumble of lettuce, chickpeas, turkey, salami, tomatoes, cheese, and an Italian mustard-herb vinaigrette, this is one salad that might actually tempt us to put down the pizza.
Ingredients
MUSTARD-HERB VINAIGRETTE
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1/4 c. 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 c. thinly sliced (1/4" strips) iceberg lettuce
- 4 c. thinly sliced (1/4" strips) romaine
- 1 1/2 c. chopped tomatoes
- 1 c. canned chickpeas, rinsed, drained
- 1 c. shredded mozzarella
- 1/2 c. salami (about 2 oz.), thinly sliced, cut into half-moons
- 1/2 c. thinly sliced fresh basil
Instructions
MUSTARD-HERB VINAIGRETTE
Step 1
In a medium bowl, whisk shallot, garlic, vinegar, mustard, oregano, parsley, salt, and pepper.
Step 2
While whisking, slowly pour in oil until a smooth, slightly thicker dressing forms. Whisk in Parmesan until combined; set aside until ready to use.
Step 3
Make Ahead: Dressing, without cheese, can be made 3 days ahead. Store in an airtight container and refrigerate.
SALAD
Step 1
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.
Step 2
Bake chicken until cooked through and an instant-read thermometer inserted into the center registers 160°, 20 to 25 minutes.
Step 3
Let cool to room temperature on sheet, then transfer to a cutting board and cut into 1/4" to 1/2" cubes. (You should have about 2 cups.)
Step 4
In a large bowl, combine iceberg lettuce, romaine, tomatoes, chickpeas, mozzarella, salami, basil, and chicken and toss to combine. Drizzle dressing over and toss again to combine.
Step 5
Make Ahead: Chicken can be cooked and chopped 1 day ahead. Store in an airtight container and refrigerate. Lettuces and salami can be chopped 1 day ahead. Store in separate airtight containers and refrigerate.
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