Nourishing Chopped Salad + Chicken Breast, Mint, Dates, Vinaigrette
The chopped salad to end all chopped salads. Made with a quick vinaigrette, creamy cashews, parmesan, fresh herbs and more.
Ain’t no salad like a chopped salad. And in my book, ain’t no chopped salad like this one.
I know the words “fun” and “salad” are rarely, if ever, used in the same sentence, but this is ONE FUN SALAD, you guys. There are so many beautiful textures and flavors in every bite.
We’ve got hearty slices of roasted chicken breast, sweet tomatoes, Medjool dates reminiscent of brown sugar, sharp and salty parmesan, crisp salad greens and a zesty vinaigrette to really liven things up. Sprinkle in some cashews (or whatever nuts you like) for some crunchy, creamy deliciousness and a generous amount of refreshing mint and parsley.
P.S. The vinaigrette only has three simple ingredients! It won’t take you but a minute.
With protein and plenty of nutrients and vitamins, this salad is a choice you can feel good about. It feels nourishing and luxurious, but also light and refreshing. It’s totally approachable, yet elevated.
This is the salad I would order while I’m sunbathing poolside at a country club, sparkling lemonade in hand. …Okayyyyy maybe I’ve never done that, but a girl can dream, right?
Tips For Making This Chopped Salad
Lately, I’ve been making this salad at least once per week. It’s inspired by a menu item at a wonderful spot near my hometown: The Daily Harvest Cafe in Newhall, California.
This salad will serve four as a side salad and two as an entree.
If I’m turning this into an entree, I’ll stir in some quinoa or add an extra handful of cashews. It’s also really delicious in a tortilla wrap with a creamy Southwest-style salad dressing subbed for the vinaigrette.
If you’re cooking the chicken breast from scratch, you get bonus points for using a seasoning blend with rosemary. The combo of rosemary with dates and mint is just sooo good.
You’re welcome to use whatever salad greens you like for this recipe. I went with a combination of salad greens and shredded cabbage. I can’t resist the crunch!
For the salad:
- Salad greens of your choice
- Cooked chicken breast
- Cherry tomatoes
- Dried, pitted Medjool dates
- Parmesan cheese
For the dressing:
- Olive oil
- Lemon juice
- Balsamic vinegar
If you aren’t buying a precooked chicken breast, you are welcome to cook and slice it however you like. I am partial to sliced chicken breast myself because I love to pack on an herbaceous seasoning, but you may dice it, shred it, or prepare it however you like. Allow it to rest and cool somewhat so the chicken doesn’t wilt the salad greens.
Next, throw all salad ingredients (except parmesan) into a bowl and toss.
In a separate small bowl, whip together a quick vinaigrette with olive oil, lemon juice and balsamic vinegar.
Season with salt or pepper to taste and sprinkle parmesan on top. Feel free to be generous here! ?
Chopped Salad with Chicken Breast, Mint, Dates + Vinaigrette
For the salad
- 5 cups greens/salad blend of your choice
- 1 lb. cooked and seasoned chicken breast chopped, sliced or shredded
- 1 c. parsley chopped
- 1/4 c. mint chopped
- 1.5 c. cherry tomatoes chopped
- 1 c. dates sliced
- 2 scallions sliced
- 1 c. cashews chopped
- grated parmesan cheese, salt and pepper to taste
For the dressing
- juice of 2 lemons
- 3 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- Combine all salad ingredients (except parmesan, salt and pepper) in a large bowl and toss.
- Whisk salad dressing ingredients together.
- Serve salad dressing on the side and sprinkle parmesan, salt and pepper, to taste, on top of salad. Enjoy!
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