Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Chopped Chicken Salad 3.6 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Warm weather calls for light and delicious main-course salads like this one with chicken, zucchini, and homemade croutons. Ingredients ¼ loaf Italian bread 1 tablespoon olive oil, plus ¼ 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 ½ red onion, finely chopped Handful of toasted almonds Handful of fresh parsley Directions 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. 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. Rate it Print