Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing

This was one of the best lunches ever, just that perfect chopped salad.

Serving Size: 2 to 3

Chopped Salad with Chicken, Tomatoes and Lemon Thyme DressingThis was one of the best chopped salads, just that perfect summer lunch. The only other ingredient is outside, meaning if you can eat it outside, it will taste all the better. We are total salad freaks in my house, and this one’s pretty easy on the eyes. Use whatever leftover cooked chicken you have around, or some meat from a rotisserie chicken – I used one remaining large chicken breast I had marinated in an herby marinade and sauteed up, and it was perfect.

Also, it’s tomato time. If you want to use any other kind of tomatoes here, feel free – dice them if they are big ones, and maybe even use a couple of different kinds. The more tomato, the more color, the better.

Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing


For the Chopped Salad

  • 2 heads hearts of romaine, thinly sliced crosswise
  • 1 cup grape tomatoes
  • 1 yellow pepper, diced
  • ½ red onion, slivered and roughly chopped
  • 2/3 cup crumbled feta
  • 1 cup diced cooked chicken breast
  • 1 cup cucumbers sliced into half moons

For the Lemon Thyme Dressing

  • 1 ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • Kosher or coarse salt and freshly ground pepper to taste

1. Make the Lettuce: Pile the lettuce in a large shallow serving bowl. Arrange the tomatoes, pepper, onion, feta, chicken, and cucumber on top of the lettuce.

2. Make the Dressing: In a small container combine the olive oil, lemon juice, rice vinegar, Dijon and thyme. Season with salt and pepper, and shake to combine. Pour the dressing over the salad, toss and serve.

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