Italian Chopped Salad

This Italian Chopped Salad, based on the CPK version, is loaded with turkey, salami, chickpeas, and vegetables tossed in a delicious mustard vinaigrette.

Course Salad

Cuisine Italian, Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (2 cups each)

Calories 370kcal

Author Meggan Hill

Ingredients

For the mustard vinaigrette:

For the salad:

2 large hearts romaine lettuce finely shredded (8 cups packed or 16 ounces, see note 1)
4 Roma tomatoes seed and finely chopped (2 cups)
1 cup canned garbanzo beans drained and rinsed
8 ounces Genoa salami julienned (1 1/2 cups)
8 ounces deli turkey julienned (1 1/2 cups, see note 2)
8 ounces shredded mozzarella cheese (2 cups)
Fresh basil chiffonade, for garnish

US Customary - Metric

Instructions

To make the vinaigrette, in a small bowl or in a jar with a tight-fitting lid, add olive oil, red wine vinegar, Dijon mustard, marjoram, and salt and pepper to taste (I like 1 teaspoon salt and ¼ teaspoon pepper). Whisk or shake to combine.
In a large bowl, add the lettuce. Drizzle with vinaigrette (you don't have to use all of it) and toss to combine. Top with tomatoes, chickpeas, salami, turkey, and mozzarella cheese, serving extra dressing on the side. Garnish with fresh basil.

Notes

Romaine lettuce: CPK uses romaine, but feel free to sub in the lettuce of your choice. Green and red leaf, butter, and iceberg are all good choices.
Deli turkey: Leftover cubed or shredded turkey (or even chicken) may be substituted for the deli turkey.
Yield: This recipe makes 16 cups of salad or 8 (2-cup) servings, equivalent to a half-sized salad at CPK. To enjoy a full-sized portion per the CPK menu, plan on 4 cups salad per person.

Nutrition