This is one of Castelgar Dinner Club’s gorgeous recipes. This is a salad that makes for a full dinner or a great pot luck dish. This dish can be made with left-over chicken or leave out the chicken and add more sliced almonds for a vegetarian option.
Chopped Salad with Chicken, Feta and Grapes
(from The Whitewater Cooks with Friends—by Shelly Adams)
1 head romaine, coarsely chopped (we used organic mixed greens)
1 basket cherry tomatoes, halved
1 long English cucumber, seeded & diced (we peeled part of cuke but did not seed it)
1 large avocado, diced (we used 2 avocados)
1 cup corn kernels, thawed (we used approx. 6 oz [½ can] of Green Giant Corn – sodium reduced)
½ red onion, finely diced
1 cup grilled chicken breast, sliced thinly
1 cup red or green grapes, halved
½ cup feta cheese, crumbled
½ cup slivered almonds, toasted
2 TBSP mango chutney
1 tsp celery seeds
1 TBSP fresh mint, chopped
1 TBSP honey
1 tsp Dijon
2 TBSP sherry vinegar (we used red wine vinegar)
1 tsp salt (we used ½ tsp)
½ tsp pepper
½ cup olive oil
Layer all salad ingredients into bowl.
Whisk together all dressing ingredients (except oil) into small bowl. Then slowly drizzle oil in a steady stream into same bowl while briskly whisking all until well incorporated. Drizzle over salad and toss.