Chopped Salad with Chicken.

So this salad doesn’t usually call for chicken, but I like to add it for the hubby to make him feel like it’s a meal when I make it for dinner.  I adapted it a bit from Jaime Oliver’s everyday chopped salad.  His way is good, but doesn’t suit my family.  The English mustard is a bit too bitter for our taste and if I chop everything the way he does it gets too mushy for me. I also added the tomatoes cause we love ’em and it adds a nice punch of flavor to the green salad.

I  like to get a loaf of par-baked bread to heat up while I am making the salad, and serve it warm on the side.

What Goes Into it?

Salad Ingredients

Everyday Green Chopped Salad
  • 4 scallions
  • 1/2 cucumber
  • Handful of fresh basil leaves
  • 2 small avocados , just ripe
  • 1 head butter lettuce
  • 1/2 container grape tomatoes
  • Large handfuls sprouted cress or alfalfa
  • 2 Handfuls watercress
  • 1 cooked Chicken breast, or the breast meat from a rotisserie chicken if you don’t have time.
  • 2 ounces Cheddar cheese , optional
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tabelspoon English mustard
  • 1 1/2 tablespoons prepared Dijon mustard
  • Sea salt to taste
  • Lots of Freshly ground black pepper

How Do I Make It?

  1. In a small container, whisk 6 tablespoons of olive oil and 2 tablespoons of red wine vinegar together adding 1 1/2 tablespoons prepared dijon mustard and salt and pepper to taste. Put in the fridge while you are chopping.
  2. Chop all remaining ingredients and combine in bowl, toss with 75% of the dressing, plate and top with warm chicken breast and a good helping of fresh black pepper, drizzle a bit of remaining dressing over top leaving some on side for those who like a bit extra otherwise if you use it all on the salad it’s drenched.
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