Description
The Famous La Scala Chopped Salad is a fresh, colorful, and flavorful dish combining crisp romaine lettuce, crunchy vegetables, protein-packed garbanzo beans and chicken, creamy feta cheese, and a tangy, herbaceous red wine vinaigrette. Perfect as a light lunch or a side, this chopped salad offers a delightful balance of textures and Mediterranean-inspired flavors.
Ingredients
Scale
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup radishes, thinly sliced
- 1/2 cup bell pepper, diced
- 1 cup garbanzo beans (canned, drained, and rinsed)
- 1 cup cooked chicken breast, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Combine vegetables: In a large mixing bowl, add the chopped romaine lettuce, halved cherry tomatoes, diced cucumber, finely chopped red onion, thinly sliced radishes, diced bell pepper, and drained garbanzo beans. Mix gently to start combining the base of the salad.
- Add protein and cheese: Incorporate the diced cooked chicken breast and crumbled feta cheese into the vegetable mixture. Toss gently to combine all ingredients evenly without bruising the vegetables or cheese.
- Prepare the dressing: In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, Dijon mustard, and a pinch of salt and pepper until the mixture is well emulsified and smooth.
- Toss the salad with dressing: Pour the prepared dressing over the salad ingredients in the large bowl. Toss gently but thoroughly so every piece is coated with the flavorful vinaigrette.
- Garnish and serve: Sprinkle the chopped fresh parsley on top of the salad for a burst of freshness and color. Serve the salad immediately for the best texture, or refrigerate for up to 1 hour to let the flavors meld beautifully.
Notes
- Use freshly cooked chicken breast for best flavor and texture.
- For a vegetarian version, omit chicken and add extra beans or tofu.
- Salad is best served immediately but can be refrigerated for up to 1 hour before serving.
- Adjust salt and pepper in dressing to your taste preference.
- Make sure to drain and rinse canned garbanzo beans well to reduce sodium content.
