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. I like to add turkey in it for protein to make it extra filling but you could always swap in chicken, salami, or even tuna like they do at the restaurant.
Ingredients
1 head romaine lettuce, finely chopped
1 head iceberg lettuce, finely copped
8-10 oz nitrate-free turkey, chopped
1 15-ounce can garbanzo beans, drained and rinsed
⅓ – ½ cup shredded mozzarella cheese
1 cucumber, diced
Optional: ½ cup diced tomatoes
Dressing:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 ½ tsp dijon mustard
½ tsp salt
¼ tsp pepper
Optional: ¼ cup grated pecorino or Parmesan cheese
Serves 4-6.
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!
I also love making this salad as part of my weekly meal prep. I use the above recipe and divide it into 4 salad jars. I seriously look forward to my lunch every day when I know these are prepped and waiting for me. The key to a good salad-in-a-jar is making sure your salad doesn’t get soggy, and these jars are pretty fool proof. I added arugula to the jars below when I made them, which I know, I know, it’s not traditional in the famous La Scala salad, but I’m not a total purist and think it’s a perfect addition. Make them however your heart desires, and I promise they’ll be delicious!
Can’t wait for you to try out this salad, it’s proof that sometimes simple is the most delicious!
