Chopped Chicken Salad with Avocado and Gorgonzola

By Sprig Originals ✓ · cooked up in Sprig

A steakhouse-style Italian chopped salad built on crisp iceberg, smoky grilled chicken, creamy avocado, salty gorgonzola and bacon, all tossed in a sharp red wine vinaigrette. Everything is cut to the same bite-size dice so each forkful gets a little of everything. The chicken is grilled in a double batch on purpose — half for dinner, half for lunches — and the avocado and dressing stay separate until the moment you serve so nothing browns or wilts.

Ingredients

• 2 lb boneless skinless chicken breasts (about 4), pounded to even thickness
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 cloves garlic, grated
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2 tsp Dijon mustard
• 1 small shallot, minced
• 1/2 tsp dried oregano
• 1/2 tsp honey
• 1/2 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

• 6 slices thick-cut bacon
• 1 large head iceberg lettuce, cored
• 1 cup cherry tomatoes, quartered
• 1/2 cup English cucumber, diced
• 1/3 cup red onion, finely diced
• 4 oz gorgonzola, crumbled
• 2 large ripe but firm avocados
• 2 tbsp chopped fresh chives or parsley

Instructions

1. Marinate the chicken: in a bowl or zip-top bag, combine the olive oil, 2 tablespoons red wine vinegar, grated garlic, oregano, 1 1/2 teaspoons salt and pepper. Add the chicken breasts, turn to coat, and let sit at room temperature 20 minutes (or refrigerate up to 8 hours).
2. Cook the bacon while the chicken marinates: lay the slices in a cold 12-inch skillet and cook over medium heat, turning occasionally, 10 to 12 minutes until deeply crisp. Drain on paper towels, then chop into 1/2-inch pieces once cool.
3. Make the vinaigrette: in a jar, combine the red wine vinegar, lemon juice, Dijon, shallot, oregano, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the extra-virgin olive oil, seal, and shake hard for 20 seconds until creamy. Refrigerate until serving.
4. Heat a grill or grill pan to medium-high (about 450°F). Scrape the grates clean and oil them lightly. Grill the chicken 5 to 7 minutes per side, undisturbed for the first few minutes so it marks, until an instant-read thermometer reads 160°F at the thickest point.
5. Transfer the chicken to a cutting board, tent loosely with foil and rest 8 minutes (carryover brings it to 165°F). Slice half the chicken into 1/2-inch cubes for the salad; leave the other half in whole breasts, cool completely, and refrigerate airtight for meal prep.
6. Chop the iceberg into 3/4-inch pieces, wash in cold water, and dry very well in a salad spinner or on clean towels — wet lettuce will not hold dressing. You should have about 8 packed cups.
7. In a large wide bowl, combine the iceberg, tomatoes, cucumber, red onion, bacon, gorgonzola and the cubed chicken. Toss gently with your hands to distribute everything evenly.
8. Just before serving, halve, pit and dice the avocados into 3/4-inch cubes. Shake the vinaigrette again, pour about two-thirds of it over the salad and toss until every piece is lightly coated, adding more to taste.
9. Scatter the avocado over the top, sprinkle with chives, add a final grind of black pepper, and serve immediately with the remaining vinaigrette on the side.

Chef's tips

Nutrition (per serving, estimated)

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