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Italian chicken chopped salad

Name: Italian chicken chopped salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 T lemon juice; Zest of 1 lemon; 1 1/2 T red wine vinegar; 2 garlic cloves, smashed and finely chopped; 1 t sugar or honey; 1/2 t dried oregano; 5 T olive oil; 1 head romaine lettuce or 2-3 heads hearts of romaine; 3 Persian cucumbers, sliced lengthwise and chopped into quarter round pieces; 1 pint cherry tomatoes; 3 ounces salami, cut into 1/4″ x 1 1/2 ” strips; 2 cups chopped leftover spiedes, or cooked chicken; 1 can garbanzo beans, rinsed and drained; 1 red bell pepper, seeded and diced into 1/2″ pieces; 4 – 5 pepperoncini, chopped; 3 ounces feta, crumbled; 2 T capers

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SKILL LEVEL :

Easy and quick

Salad-for-dinner

If you have been following Something New For Dinner, you know I am a big fan of salad-for-dinner. What I mean by this is a salad with enough heft to fill you up, as well as provide good nutrition. My salad-for-dinner recipes include a wide variety of lettuce, fruits, vegetables, nuts and sometimes protein. These recipes are often good ways of using leftovers.

Leftover Spiedes

Italian Chopped Salad | Something New For Dinner

Last week I published my friend Art's recipe for Spiedies. These are delicious but simple kabobs that can be made from chicken, pork, lamb or venison. Leftover Spiedies are wonderful in this salad. If you don't have leftover Spiedies you can make this salad with any leftover chicken or store-bought roast chicken.

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Lots of variations

You can vary this recipe to suit your taste and what's in your fridge and your pantry. Consider the following options:

Canned or frozen artichoke hearts
Mini mozzarella balls (bocconcini or ciliegine) instead of feta
Kalamata olives
Finely chopped red onion
Finely sliced fennel
Chopped green beans

Optional treatment for garbanzo beans

If you have the time and inclination you can take an extra step to add flavor and texture to the garbanzo beans. I toss the garbanzos in a little olive oil and season them with za'atar. Then I fry them in a pan for 3 - 4 minutes. The za'atar adds lemony flavor to the garbanzos and crisps them up a bit. If you don't have the time just rinse, drain and pat the garbanzos dry.

How to stretch this dinner into tomorrow's lunch

To stretch this meal further, make a little extra of all the ingredients. Put the extra ingredients in separate containers and put in the fridge. Or use my daughter Margo's trick and layer the ingredients in a single-serving sized jar or tupperware container so your heavier and wetter ingredients are on the bottom and your lighter dry ingredients are on the top. Keep the dressing in a separate container and your lunch is now made.

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