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: 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
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
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