Living in Chicago means there is no shortage of chopped salads. We are a city known for steakhouses and every steakhouse has their own iteration of a chopped salad. Then enter in the “mob wife era” which is ablaze right now and every blogger and their best friend have an Italian Chopped Salad they love.

Well, I’ll pull rank here as a private chef who has made this kind of chopped salad for yearsssssss. And then add onto that I am engaged to a man who is, in fact, from Italy and I feel I can post my favorite chopped salad. It’s not a “mob wife” version or a “Chicago steakhouse” version. It’s just my latest version that I have had on repeat. It’s easy to throw together and keep on hand for a few days for a nourishing lunch or perfect dinner salad. Just having something like this on hand makes me feel a sense of control over mealtime and an ease going into my busy days.

When I have this salad on hand that means I can nourish myself and not run around looking for something to shove into my body for lunch. It has protein from both beans and chicken, fiber from all the veggies, loads of flavor from the dressing and the parmigiana and is just all around tasty. I hope this recipe gives you some control of your lunches during the week and helps you nourish your body with all its delicious ingredients!

xo, Kendra

Kendra’s Favorite Chopped Salad

Gluten Free, Allergy Adaptable

Prep Time: 25 minutes

Serves: 4-5 Lunch Servings

Ingredients

• 1 bunch lacinato or dino kale, about 4 cups chopped
• 1/2 red pepper, finely diced
• 1 c. marinated grilled artichoke hearts
• 1 can chickpeas, drained
• 1 small zucchini, chopped
• 1 c. castelvetrano olives (or your favorite olives), pitted and halved
• 1/2 c. finely grated parmigiana (or your favorite dairy free parmigiana sub)
• 1/2 c. finely chopped parsley
• 3 grilled chicken breasts, chopped or shredded rotisserie chicken

dressing

• 1/3 c. good quality olive oil
• 1 small shallot, finely minced
• 3 Tbsp. sherry vinegar or lemon juice
• 2 Tbsp. whole seed dijon
• 1 clove garlic, grated
• squeeze of honey (about 1 Tbsp.)
• 1 tsp. flaky sea salt (about a big three finger pinch)

Directions

1. Add all the salad ingredients to a large mixing bowl.
2. Whisk the dressing ingredients together in a small bowl until well blended and pour over the salad ingredients.
3. Toss well to coat, adding more parmigiana as desired.
4. Store in the fridge for 4-5 days!

Happy Foods are the Best Foods!