Chicken Chophouse Salad

Prep Time 20

Cook Time 15

Servings 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