Chopped Salad

Chopped Salad

From the Market:
Organic broiler chicken
Peppers
Green beans
Queso fresco
Peaches
Buttercrunch lettuce
Eggs

In Your Pantry:
Walnuts
Red wine or cider vinegar
Olive oil
Shallots
Honey
Salt and Pepper

1 organic broiler chicken (about 2 ½ lbs) – cooked, skin removed, cut into bite sized pieces
2 peppers, cut up
2 c. (approximately) green beans, blanched and cut into bite sized pieces
4 oz. herbed queso fresco, cubed
3 peaches, sliced
1 head buttercrunch lettuce, chopped
2 hard boiled eggs, sliced
1 c. walnuts, lightly toasted and chopped

For the vinaigrette:
¼ c. red wine or cider vinegar
1 T. finely chopped shallot
1 T. honey
¼ c. extra-virgin olive oil

Gently combine all of the salad ingredients in a large bowl. For the vinaigrette: Combine the vinegar, shallot and honey in a small dish. Slowly whisk in the olive oil till dressing is emulsified. Season with salt and pepper to taste.

Toss salad with vinaigrette and serve.

photos by Sheri Silver

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