Description
A vibrant and flavorful Parmesan Chopped Salad with crisp romaine, iceberg, red cabbage, cucumber, tomatoes, red onion, Parmesan cheese, croutons, and parsley, tossed in a tangy homemade Parmesan Vinaigrette. Optional: Add grilled chicken for a protein boost!
Ingredients
Scale
- 6 cups chopped romaine lettuce
- 2 cups chopped iceberg lettuce
- 1 cup chopped red cabbage
- 1 cup chopped cucumber, peeled and seeded
- 1 cup chopped tomatoes, preferably Roma or cherry tomatoes
- 1/2 cup thinly sliced red onion
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup croutons (homemade or store-bought)
- 1/4 cup chopped fresh parsley
- 2 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine the olive oil, garlic powder, paprika, salt, and pepper.
- Rub the spice mixture all over the chicken breasts. Marinate for at least 15 minutes, or up to a few hours in the refrigerator.
- Preheat your grill to medium-high heat. Place the chicken breasts on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let it rest for at least 5 minutes before slicing.
- Slice the chicken breasts into thin strips or cubes. Set aside to cool slightly.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, grated Parmesan cheese, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Whisk vigorously until the dressing is emulsified and smooth.
- Taste and adjust the seasonings as needed.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld together (optional).
- In a large bowl, combine the chopped romaine lettuce, chopped iceberg lettuce, and chopped red cabbage.
- Add the chopped cucumber, chopped tomatoes, and thinly sliced red onion to the bowl.
- Sprinkle the grated Parmesan cheese and chopped fresh parsley over the vegetables.
- Add the croutons to the salad just before serving.
- Gently toss all the ingredients together to combine.
- Pour the Parmesan Vinaigrette over the salad and toss gently to coat.
- If using grilled chicken, add the sliced or cubed chicken to the salad and toss gently to combine.
- Garnish the salad with extra grated Parmesan cheese, if desired. Serve immediately and enjoy!
Notes
- Lettuce: Feel free to use any type of lettuce you like. Butter lettuce, green leaf lettuce, or even spinach would work well in this salad.
- Vegetables: You can add other vegetables to the salad, such as bell peppers, carrots, or celery.
- Cheese: If you don’t have Parmesan cheese, you can use another hard cheese, such as Asiago or Romano.
- Protein: Instead of grilled chicken, you can add other protein sources, such as chickpeas, hard-boiled eggs, or grilled shrimp.
- Croutons: Make your own croutons by tossing cubed bread with olive oil, garlic powder, and Italian seasoning, then baking them in the oven until golden brown.
- Dressing: If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar.
- Make Ahead: You can prepare the salad ingredients ahead of time and store them separately in the refrigerator. Then, when you’re ready to serve, simply toss everything together with the dressing.
- Spice it up: Add a pinch of red pepper flakes to the dressing for a little heat.
- Add some sweetness: A handful of dried cranberries or chopped apple can add a nice touch of sweetness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes