Farmers Market Chicken Chopped Salad


Farmers Market Chicken Chopped Salad


  • 1 cooked chicken breast, cubed
  • 1/2 romaine heart, roughly chopped
  • 1 big handful mixed greens
  • 1 big handful baby arugula
  • 1 C cherry tomatoes, halved
  • 1 endive, sliced into thin rounds
  • 1 C purple or green string beans, cut into 1 inch pieces
  • 1/2 C chives, cut into 1 inch pieces
  • 1/3 C sprouted salt and pepper walnuts from Whole Foods, or raw walnuts, chopped
  • 1 small handful of opal basil leaves or regular basil leaves
  • 1 handful Italian parsley leaves
  • 3/4 C crumbled Point Reyes bleu cheese
  • 1 tbsp raw sunflower seeds
  • 1 tbsp raw pepitas
  • Freshly ground black pepper

Mustard Vinaigrette

  • 1/2 C champagne vinegar
  • 3 tsp Dijon mustard
  • 1 1/2 C extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper


To make the vinaigrette, place all ingredients in a large mason jar. Shake to combine.

In a large bowl combine, the chicken, romaine, mixed greens, arugula, tomatoes, endive, string beans, chives, walnuts, basil, parsley, seeds, and cheese. With your hands, gently fold the ingredients together. Add some freshly ground black pepper and the juice of 1/2 lemon.

Start drizzling the mustard vinaigrette over the salad. Toss. Just add enough dressing to lightly coat the ingredients. Be careful not to overdress. Taste and adjust seasoning as necessary.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!