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Rainbow Colors: Chicken Chopped Salad With Garlic-Mustard Dressing

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    Chicken Chopped Salad With Garlic-Mustard Dressing
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    I made a lot of salad so I used a large roasting pan to toss it

Text, photos and food cooked by Michal Martinek

Mar 5, 2016

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Chicken Chopped Salad With Garlic-Mustard Dressing

Chopped salad is what it sounds like. It is an easy, light dish, but it calls for some elbow grease and good knife skills. You could let your food processor do the work, but I think you should have fun and see if you can repeatedly produce same-size pieces of ingredients.

Raise your hand if breast is your least favorite part of the chicken. Personally, when a whole bird is roasted, I always grab a leg or thigh and leave the breast to someone else. Still, breast is healthier (least fat and calories, and most protein compared to other chicken parts), and it’s a good chunk of compact meat that’s easy to cook with. A trick I learned a long time ago is to pound it first so it has the same thickness, which lets it cook faster and more evenly. For this recipe, I put it in a steamer, and it was done in less than five minutes.

I picked the rest of the salad ingredients based on texture (all crunchy), taste (sweet, spicy, bitter, juicy) and color (variety). The simple dressing is refreshing and really brightens the salad. 


  1. Serves 4
  2. 1¼ cups chicken breast, steamed, grilled or roasted, small dice (about 1 large chicken breast)
  3. 1 cup green beans, steamed or blanched, small dice
  4. 1 large red pepper, destemmed, deseeded, small dice
  5. 1 English cucumber, small dice
  6. 2 small jalapenos, destemmed, deseeded, finely chopped
  7. 1 cup radicchio, shredded
  8. ¼ cup chives, finely chopped
  9. 6–7 cups nappa cabbage, shredded (about 1 large nappa cabbage)
  10. Dressing
  11. 2 tablespoons red wine vinegar
  12. 1 tablespoon yellow mustard
  13. 1 tablespoon agave or maple syrup
  14. 1 garlic clove, peeled, minced
  15. 1 teaspoon salt
  16. ¼ teaspoon black pepper, freshly ground
  17. ½ cup olive oil


Place the salad ingredients in a large bowl.


In a small bowl, mix the vinegar, mustard, agave syrup, garlic, salt and black pepper. Slowly pour in the olive oil, whisking continuously, until emulsified. Alternatively, place all dressing ingredients in a small jar, close with a lid, and shake until emulsified.


Pour the dressing all over the salad ingredients and toss until combined.


You can store the salad in a container (undressed) in the refrigerator for up to 2 days.


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