"Hunger is the best sauce in the world."--Cervantes

Chicken Chopped Salad Recipe

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This recipe for Chicken Chopped Salad, by , is from The Gleeson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Lee
Added: Tuesday, November 11, 2008


1 Tbsp. dry mustard
1 Tbsp. sugar
1 tsp. finely chopped garlic
1/2 C water
1/2 C red wine vinegar
Salt to taste
1 C corn oil
1 C extra virgin olive oil
1/2 tsp. hot pepper flakes
1 tsp. oregano
1/2 tsp. black pepper

1 C small tubular pasta
1/2 C cooked chopped bacon
1 C diced tomates
1 C chopped Romaine lettuce
1 C chopped Iceberg lettuce
1 C chopped Radicchio
1/2 C crumbled gorgonzola or blue cheese
3/4 C cooked shredded chicken
1/4 C chopped green onions
1 diced avocado (optional)

In a bowl, whisk together the mustard, sugar, garlic, water, vinegar, and salt. Slowly drizzle oils in while whisking. Add oregano, hot pepper flakes and black pepper. Whisk to incorporate. Refrigerate 1 hour. Cook pasta in salted water; drain but do not rinse. Set aside. In a large bowl combine the cooked chopped bacon, diced tomatoes, romaine, iceberg and radicchio lettuces, cheese, chicken breast and green onions. Toss with salad dressing at serving time. You can use any variety of Iettuces and I have used Bernsteinís Italian dressing for a speedy version of this salad and it is great. This recipe is from Tucci Benucch Restaurant in the Mall of America.




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