Chicken Chophouse Salad

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 608kcal

Ingredients

  • 1.5 cups Crusty bread cut into small chunks
  • 1 tbsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder
  • 1 tsp Dried oregano
  • 3/4 lb Chicken breast boneless skinless butterflied (see below)
  • 6 cups Romaine lettuce chopped
  • 1 cup Chickpeas
  • 1/2 cup Black olives halved
  • 1 cup Mozzarella balls pearl sized
  • 2 cups Grape tomatoes halved

Dressing

  • 4 tsp Extra-virgin olive oil
  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 2 tsp Lemon juice
  • 1 tbsp Parmesan cheese grated, plus more for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Mix the diced bread with oil, garlic powder, oregano, salt and pepper. Place on a foil-lined baking sheet and cook in the oven until crunchy. Remove and set aside.
  • Preheat grill or grill pan on top of stove. Season both sides of the chicken with salt and pepper and cook chicken 3-5 minutes on each side or until an internal temperature of 160°F is achieved. Set aside to rest for 3 minutes before cutting into strips.
  • In a bowl, whisk together all of the ingredients for the dressing. Season with salt and pepper to taste.
  • Top the lettuce with sliced chicken, chickpeas, olives, mozzarella balls, tomatoes. Drizzle with dressing before serving (about 1-2 teaspoons per portion). Top with croutons. Garnish with parmesan cheese.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 608kcal | Carbohydrates: 68g | Protein: 39g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 888mg | Potassium: 924mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6875IU | Vitamin C: 16mg | Calcium: 210mg | Iron: 6mg

Chicken Chophouse Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 608 kcal

Ingredients
 
 

  • 1.5 cups Crusty bread cut into small chunks
  • 1 tbsp Extra-virgin olive oil
  • 1/2 tsp Garlic powder
  • 1 tsp Dried oregano
  • 3/4 lb Chicken breast boneless skinless butterflied (see below)
  • 6 cups Romaine lettuce chopped
  • 1 cup Chickpeas
  • 1/2 cup Black olives halved
  • 1 cup Mozzarella balls pearl sized
  • 2 cups Grape tomatoes halved

Dressing

  • 4 tsp Extra-virgin olive oil
  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 2 tsp Lemon juice
  • 1 tbsp Parmesan cheese grated, plus more for garnish

Instructions
 

  • Preheat the oven to 350°F. Mix the diced bread with oil, garlic powder, oregano, salt and pepper. Place on a foil-lined baking sheet and cook in the oven until crunchy. Remove and set aside.
  • Preheat grill or grill pan on top of stove. Season both sides of the chicken with salt and pepper and cook chicken 3-5 minutes on each side or until an internal temperature of 160°F is achieved. Set aside to rest for 3 minutes before cutting into strips.
  • In a bowl, whisk together all of the ingredients for the dressing. Season with salt and pepper to taste.
  • Top the lettuce with sliced chicken, chickpeas, olives, mozzarella balls, tomatoes. Drizzle with dressing before serving (about 1-2 teaspoons per portion). Top with croutons. Garnish with parmesan cheese.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 608kcalCarbohydrates: 68gProtein: 39gFat: 21gSaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 888mgPotassium: 924mgFiber: 8gSugar: 7gVitamin A: 6875IUVitamin C: 16mgCalcium: 210mgIron: 6mg
Tried this recipe?Let us know how it was!