Perfect Chopped Salad

This salad is a hit at every party – especially the dressing. I just doubled the recipe for a pot luck serving 13 people. Every little piece was completely gone. This is a recipe based from True Food Kitchen’s chopped chicken salad. Oftentimes, I leave out the quinoa if I don’t have any ready or just don’t have time to cook it. It will still be amazingly delicious!

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Chicken Chopped Salad

Yield: 3/4 Cup dressing

Serving Size: 4-6

This was inspired by the chicken chopped salad from True Food Kitchen in Santa Monica. My husband and I fell in love with it and came up with this version.

Ingredients

1. 1 bag of baby lettuce, chopped
   

2. 1 ½ grilled chicken breasts, cooked & cubed
   

3. ¼ C manchego cheese, cubed
   

4. ¼ C quinoa, cooked
   

5. 3 T dried cranberries, chopped
   

6. 4 T Marcona almonds, cut into small pieces
   

7. 4 pitted medjool dates, cut into small pieces
   

8. 4 T of champagne vinaigrette (see below)
   

9. ¼ C jicama, cubed
   

For the dressing

1. 1 garlic clove, finely chopped
   

2. 2 T dijon Mustard
   

3. 1/4 C champagne vinega• 2 T fresh lemon juice
   

4. 2 T honey
   

5. 2 or 3 dashes hot sauce
   

6. 1/2 tsp salt
   

7. 1/2 tsp freshly ground black pepper
   

8. 1/2 C extra virgin olive oil
   

9. 
   

Instructions

1. Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl.
   

2. Slowly whisk in the olive oil until the dressing is emulsified.
   

3. Alternatively, you can combine all the ingredients in a blender or a food processor and purée until smooth.
   

4. Toss all salad ingredients together.
   

5. Add dressing and toss.
   

6. Enjoy!

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