Chicken Chopped Salad with Red Wine Vinegar


Chicken Chopped Salad with Red Wine Vinegar



Serves 2 as an entrée

  • 2 small little gem heads or 1 small head of romaine, leaves thinly sliced or chopped
  • 1/2 can chickpeas, drained and roughly chopped
  • 1/2 medium heirloom tomato, diced
  • 1/2 small cucumber, peeled and diced
  • 2 scallions, cut into rounds
  • 4 pepperoncini, thinly sliced, stems discarded
  • 1 1/2 tbsp capers, roughly chopped
  • 1 roasted chicken breast, chopped
  • 1/2 tbsp fresh dill or parsley, roughly chopped
  • 1/2 lemon
  • Red wine vinegar
  • Good olive oil
  • Sea salt
  • Freshly ground black pepper


Place all the chopped ingredients in a large mixing bowl. Squeeze the juice from 1/2 lemon over the bowl. Sprinkle with a generous pinch of sea salt and some black pepper.

Start to drizzle with olive oil and red wine vinegar. Mix to coat everything. Taste. Keep adding splashes of vinegar, olive oil, salt, and pepper until you get the tang you want. Serve immediately.

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