New York Chopped Salad via 'Mostly Plants' cookbook

By jeff and alli -
I am pretty sure I'm the only one looking at this blog anymore, and that is okay.  I still like using it to record recipes I find and want to repeat.

Jeff chose this for dinner one night, and I was a bit afraid of the dressing, but I wanted to set a good example for my kids so I tried it.  Turns out, I liked it.  Everyone liked it, though my son wished we had left out the chickpeas.  So I gave him my chicken, and he gave me his legumes, and we were both happy.  Jeff and I thought the cheese was a waste.  We didn't really taste it, so why include it?  The dressing is similar to Thousand Island Dressing, but we thought this tasted better than what we have had from the store.  ( I don't normally care for thousand island dressing on salad, but I liked this salad)

Serves 4-6 servings, takes about 45 minutes to prepare.


New York Chopped Salad

 Salad Ingredients

 1 pound bone-in skin-on chicken breast
1 tablespoon olive oil
kosher salt
ground black pepper
6 slices bacon
1 cup canned chickpeas, drained and rinsed, or 1 cup cooked chickpeas
8 cups shredded romaine lettuce hearts
1 cup diced gruyere cheese (optional)
1 cup diced carrots
1 cup diced celery
1/2 cup diced red radish
1/2 cup diced roasted red bell peppers

For the Dressing
1/3 cup chili sauce
1/4 cup mayo
2 Tablespoons diced red bell pepper
2 Tablespoons sweet pickle relish
1 Tablespoon finely chopped shallot
1 small clove garlic, minced
1 tsp Champagne vinegar, tarragon vinegar, or white wine vinegar
1/2 teaspoon grated fresh ginger
kosher salt
ground black pepper

Directions:

1. preheat oven to 350 F

2. Rub chicken breast with olive oil and season liberally with salt and pepper.  Place the chicken on a rimmed baking sheet and bake for 30-35 mins, until 165 F temp.  Let the chicken cool slightly.  Discard the skin and bones and cut the meat into 1/2 inch dice.

3. Meanwhile, cook bacon and then crumble into bits.  Set aside.

For the Dressing

4. In a blender, combine all the dressing ingredients.  Add 1/8 teaspoon salt and 1/8 tsp pepper. Puree until blended.  Transfer to a bowl and leave in fridge until ready to dress salad.

5. In a large salad bowl, combine all the salad ingredients.  Spoon the dressing on the salad, toss until well coated, and serve.


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