SERVINGS
6
Ingredients
Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Salad
- 1 cup (1/4-inch) diced cooked skinless chicken breast
- 1 cup coarsely chopped baby arugula
- 1/2 avocado, finely diced
- 1/4 fennel bulb, chopped into 1/4-inch pieces
- 1/2 cup diced feta cheese
- 1/3 cup thinly sliced sun-dried tomatoes
- 8 kalamata olives, pitted and chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
For serving
- 12 butter lettuce leaves
Chef notes
I love chopped salads — you get so many great tastes in one bite. This recipe is my twist on a traditional chicken chopped salad. Instead of mixing in the lettuce, I use it as a wrap for the salad, which—like every good chopped salad—is studded with so many yummy flavors: chunks of chicken, creamy avocado, salty feta, crunchy fennel, peppery arugula, and bits of sun-dried tomatoes and briny olives. If packing this up to go, keep the salad and lettuce separate so the lettuce leaves don’t wilt.
Preparation
In a small bowl, combine the dressing ingredients.
In a large bowl, add the salad ingredients and toss to combine. Add the dressing and toss until the ingredients are evenly coated.
Fill the lettuce cups with the salad and serve.
