Chopped Salad with Lemon-Chipotle Dressing

This big salad, made with cooked chicken, is perfect for a hot night when you don’t want to cook. Bold chipotle chilies perk up the lemon-basil dressing. Serve it with crusty bread and finish with cooling slices of fresh melon.

Chopped Salad with Lemon-Chipotle Dressing

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Serves: 4 Total Time: 35 minutes


  • 1 roast chicken, about 2 lb.
  • 2 Tbs. Dijon mustard
  • 2 Tbs. fresh lemon juice
  • 6 Tbs. olive oil
  • 1/3 cup minced fresh basil
  • 1 shallot, minced
  • 1 to 1 1/2 tsp. minced canned chipotle chilies in adobo sauce, with sauce
  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 Persian or Asian cucumbers, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 2 heirloom tomatoes, diced
  • 1 red bell pepper, seeded and diced
  • 1 to 2 romaine hearts, trimmed and chopped
  • 1 large avocado, firm but ripe, pitted, peeled and diced


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