Chopped Salad

Prep 10 min

|

Cook 20 min

|

Ready in 30 min

If you're looking for a salad that is satisfying enough to be the main dish, you've just found it! It's filled with crisp romaine hearts, bacon, pasta, and gorgonzola—delicious!

Ingredients

    Simple Vinaigrette
  • ¾ cup + 2 tbsp (205 mL) olive oil
  • ½ cup + 2 tbsp (155 mL) white wine vinegar
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) Dijon mustard
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) black pepper
    Salad
  • 1 lb. (450 g) chicken tenders
  • 3 oz. (90 g) ditalini or ditali pasta (⅔ cup/150 mL)
  • 2 cups (500 mL) water
  • 4   slices bacon
  • 2   romaine hearts
  • 1 pint (2 cups/500 mL) cherry tomatoes
  • 1 ripe avocado
  • ¼ cup (60 mL) crumbled Gorgonzola cheese

Directions

  1. Add the vinaigrette ingredients to the Measure, Mix & Pour® and shake well to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.

  2. Combine the pasta and water in the 3-qt. (3-L) Micro‑Cooker® Plus. Microwave, covered, on HIGH, for 8 minutes, or until the pasta is cooked through.

  3. Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.

  4. Cut the bacon slices in half. Cook the bacon on one side of the pan for 10–12 minutes, turning once, and cook the chicken on the other side of the pan for 5–7 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), turning once.

  5. Thinly slice the romaine and place it into a large serving bowl. Halve the tomatoes in the Close & Cut. Cut the avocado in half and remove the pit. Slice the avocado halves in the Quick Slice.

  6. Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water to cool it down, then drain.

  7. Transfer the bacon onto a paper towel–lined plate to drain. Use the Salad Chopper to chop the chicken.

  8. Top the lettuce with the chicken, pasta, tomatoes, and avocado. Crumble the bacon over the top. Finish with cheese and dressing.

Yield:

  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 350, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 20 g, Fiber 3 g, Total Sugars 5 g (includes 1 g added sugars), Protein 9 g

Cook's Tips:

You'll have leftover salad dressing. You can save the remaining dressing, refrigerated in the Measure, Mix & Pour®, for up to two weeks.

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