Italian Chopped Salad
🥗

Italian Chopped Salad

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🥄 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.

Optional Dressing:

Herb Vinaigrette

Ingredients:

  • 2 small heads of Romaine or 1 large, washed and dried
  • Optional: 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 chicken breast
  • 1/2 red onion, sliced thin
  • 1/2 cup peperoncini rings

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
    1. Season chicken breast with salt and pepper and place in an airtight bag using the water displacement method (see your sous vide machines instructions - example).
    2. Set the sous vide machine to 150 degrees.
    3. Place bagged chicken in the warmed water and sous vide for at least 1.5 hours or up to 4 hours.
    4. Remove chicken and shred with 2 forks or in your stand mixer using the paddle (example).
    5. Let chicken cool completely in the refrigerator if not eating right away and before putting in prep containers with the rest of the fresh ingredients.
  3. 🔪 Serve
    1. Place chopped lettuce in meal prep containers if making ahead.
    2. Top with all of veg/salami from step 1 + cooled chicken.
    3. Just before eating, toss with your favorite dressing or optional Herb Vinaigrette.