Our favorite classic chopped chicken salad…right here, right now. Loaded with all of the favorite things we love about a chopped salad and more. This salad is so simple and impressive you will find yourself craving it constantly. To add a different twist, you can serve it either deconstructed or all together in one big bowl. We get requests from friends to bring this one as side dish to parties all the time.
Stephanie Heymann Photography
No need to make anything else for lunch or dinner when serving this salad. It’s packed with tons of protein and vitamin rich veggies. The Israeli couscous adds a nutty flavor that should not be skipped. The couscous can be made ahead of time so it’s ready to go when you construct this salad. We love to throw the couscous in other meals throughout the week too, so it’s great to have it prepped and ready.
Stephanie Heymann Photography
Now you can have this salad too, but don’t come yelling at us when you find yourself craving it constantly like we do!
- 1 hardboiled egg, sliced
- 1 roasted chicken breast, chopped into bite size pieces
- ½ red bell pepper, chopped
- ½ C cooked israeli couscous (can substitue quinoa or wheat berries or another grain)
- ¾ C chopped cucumbers
- 1 ear corn steamed and kernels removed
- ¼ C pepitas (pumpkin seeds)
- 4 C romain salad, chopped
- Juice of 1 extra large lemon or 2 medium lemons
- 1 clove garlic chopped
- 1 C loosely packed fresh basil leaves
- ¼ C 0% plain greek yogurt
- 1½ Tbsp honey
- ¼ C good quality olive oil
- S & P to taste
- Either in a large serving bowl or on individual plates, align ingredients into strips (pictured). Drizzle with lemon pesto vinaigrette.
- Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in blender until combined. Add S & P to taste.
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