Chopped Chicken Salad


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


  • 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


  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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