Italian Chopped Salad

This customizable and refreshing Italian chopped salad is an excellent way to use up any leftovers in your fridge, saving you both time and money. It features a combination of fresh iceberg lettuce, juicy chicken and protein-packed garbanzo beans, plus a medley of vibrant vegetables. Even better? Chopped Italian salad is flexible, and you can tailor it exactly to your liking. It’s also a great way to clean out the fridge!

Feel free to swap ingredients, add the veggies that you and your family love, or adjust the protein to make it truly your own. The possibilities are nearly endless which makes this a go-to salad for weekday lunches. You can also make a double batch and bring it to a potluck or summer BBQ.

Whether you’re craving a wholesome lunch or a satisfying dinner, my Italian chopped salad is a versatile and flavorful option that’s sure to please. I know you’ll love this salad as much as I do! 

• 1 head iceberg lettuce, chopped
• 1 cup diced English cucumbers, diced
• 1 14-ounce can garbanzo beans, drained and rinsed
• 1 cup artichoke hearts, quartered
• ½ cup diced and seeded roma tomatoes (about 2 tomatoes)
• ¼ cup sliced red onions
• ¼ cup black or kalamata olives, halved
• ¼ cup pepperoncini
• ⅓ cup mozzarella cheese, shredded
• 1 pound boneless skinless chicken breast or thighs (about 1 large breast), cooked and cubed (or about 3 cups cooked, cubed chicken)

• ½ cup olive oil
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes