This is one of the salads I used to eat on repeat back in my LA days and I figured it was time to remake it at home. If you’ve ever had the iconic La Scala chopped salad, then you already know how amazing it is, but if you’ve never tried it, you’re in for a real treat with my copycat version and I promise it’s about to become your favorite salad!
This Turkey Chopped Salad is made with just a handful of simple ingredients but there are a few things that make it so special. First, the cold and refreshing finely chopped lettuce. Yes, you’ll get a wrist workout with all that chopping, but that’s really what makes the chopped salad! Second, the marinated chickpeas. They add a little something extra to the salad so it’s definitely worth the extra step of marinating them! And third, the dressing. Something about that red wine vinegar and mustard… it’s delish. The original La Scala salad has pecorino cheese in the dressing but I skipped it for mine since I didn’t have it on hand and it was still fabulous. You can’t go wrong either way! I like to add turkey in it for protein to make it extra filling but you could always swap in chicken or even tuna like they do at the restaurant.
Ingredients
1 head romaine lettuce, finely chopped
1 head iceberg lettuce, finely copped
¼ pound nitrate-free turkey, chopped
1 15-ounce can garbanzo beans, drained and rinsed
⅓ – ½ cup shredded mozzarella cheese
1 cucumber, finely chopped
Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp dry mustard or 1 ½ tsp dijon mustard
½ tsp salt
½ tsp pepper
Optional: ¼ cup grated pecorino or Parmesan cheese
Serves 5-6.
Instructions
- First mix together all of the dressing ingredients (except the Parmesan – if you’re using it, you’ll add it later).
- Place the drained garbanzo beans into a bowl and spoon 3 tbsp of the dressing over them. Toss to evenly coat the garbanzo beans and set aside to marinate. Save the rest of the dressing for the salad.
- Add lettuce into a large salad bowl followed by the cucumber, mozzarella, and turkey.
- If you’d like to add pecorino to the dressing, whisk it in. Pour as much dressing as desired over the salad and give it a toss.
- Add the marinated chickpeas and toss once more.
- Taste and add salt and pepper if desired. Enjoy!
Can’t wait for you to try this salad! I know you’ll love it as much as I do!
