Cucina Cucina! Chopped Salad

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This recipe is from the Oregonian Newspaper.

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Ingredients [?]

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  • add   8 lettuce leaves
  • add   3 thin onions, thinly sliced, reserve half for garnish
  • add   1/2 C. grated provolone cheese, reserve half for garnish
  • add   8 oz. plum tomatoes, diced, reserve half for garnish
  • add   8 oz. dry wine salami, diced
  • add   12 oz. diced poached chicken breast
  • add   1 C. coarsely grated mozzarella cheese
  • add   1 C. basil leaves, chopped
  • add   1 head iceberg lettuce, chopped in 1/4 to 1/2 inch pieces
  • add   4 oz. cooked chick peas, lightly chopped
  • add   Salad:
  • add   1 C. olive oil
  • add   2 Tbsp. lemon juice
  • add   1/3 C. red wine vinegar
  • add   1/2 teaspoon sugar
  • add   2 tsp. dry oregano
  • add   1/2 teaspoon dry mustard
  • add   1 teaspoon coarse black pepper
  • add   1/2 teaspoon salt
  • add   2 Tbsp. minced garlic
  • add   1 Tbsp. Dijon mustard
  • add   1 Tbsp. water
  • add   1 egg yolk
  • add   Italian Vinaigrette:


  1. 1. To prepare the dressing: Combine the egg yolk and water in a small bowl and whisk well. Cover the bowl with a small plate and microwave on high for 10 seconds, or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover and return to the microwave 5 seconds. Remove from the oven, whisk with a clean whisk, cover and let sit 1 minute.2. In a food processor combine the egg, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Slowly add the olive oil, processing until emulsified. Set aside. (The dressing makes about 1-1/2 C. ; refrigerate the excess).3. To prepare the salad: Combine the chick peas, iceberg lettuce, basil, mozzarella, chicken, salami and half of the tomatoes, provolone and green onions. Toss with the dressing. Divide evenly between 8 lettuce-lined plates. Garnish with the remaining tomatoes, provolone and green onions.

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