New This Month

Chopped Chicken Salad


Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons.

  • Servings: 4

Source: Everyday Food, June 2009


  • 1/4 loaf Italian bread
  • 1 tablespoon olive oil, plus 1/4 cup, plus more for drizzling
  • Salt and pepper
  • 1 pound chicken cutlets
  • 3 tablespoons fresh lemon juice
  • 1 head romaine lettuce, chopped
  • 2 zucchini, chopped
  • 1/2 red onion, finely chopped
  • Handful of toasted almonds
  • Handful of fresh parsley


  1. Toss 1/4 loaf Italian bread, torn into pieces, with a drizzle of olive oil; season with salt and pepper. Bake at 350 degrees until croutons are crisp.

  2. Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a skillet; saute chicken in batches until cooked through. Cut into pieces. Whisk 1/4 cup olive oil with lemon juice; season with salt and pepper. Toss with romaine lettuce, zucchini, onion, croutons, and a handful of toasted almonds and fresh parsley.

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