Italian Chopped Salad

Tips & Tricks:

• 🔪 Making a salad for lunch? Make 3 more and store in air tight containers for easy grab and go lunches the rest of the week.
• 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
• 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.
• 🧈 To make this recipe Keto friendly, remove the garbanzo beans.

Optional Dressing:

Herb Vinaigrette

Ingredients:

• 2 small heads of Romaine or 1 large, washed and dried
• 12 leaves basil, chopped into fine strips
• 1 cup mozzarella cheese, shredded
• 2 oz olives, halved
• 1 cup garbanzo beans
• 10 oz cherry tomatoes
• 1⁄2 cup salami, cut into thin strips
• 1 large chicken breast (or 2 small)
• 1/4-1/2 red onion, sliced thin
• 1/2 cup peperoncini rings
• Your favorite herb or lemon forward pre-made salad dressing, or DIY

Directions:

1. 🔪 Veg/Salami prep
1. Chop lettuce
2. Chiffonade basil (example)
3. Half olives
4. Drain and rinse garbanzo beans.
5. Half tomatoes
6. Thinly slice onion
7. Slice pepperoncini into ring if purchased whole
8. Thinly slice salami
2. 🔪 Chicken (if you have a sous vide machine - find directions here)
1. Cut chicken into 1 inch cubes.
2. Season chicken all over with salt and pepper.
3. Warm a pan over medium heat with a tablespoon of oil.
4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
3. 🔪 Serve
1. Place chopped lettuce in meal prep containers if making ahead.
2. Top with the veg/salami from step 1 + chicken (make sure the chicken is cooled if you’re making salads ahead of time).
3. Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.