La Scala Chopped Salad with Grilled Chicken and Avocado

This hearty La Scala Chopped Salad with Grilled Chicken and Avocado features crisp iceberg lettuce, tender grilled chicken, creamy avocado, savory salami, chickpeas, and cherry tomatoes, all tossed in a zesty Italian vinaigrette.

A protein-packed, flavorful twist on the famous Beverly Hills chopped salad that’s both satisfying and refreshing.

Why You’ll Love This Recipe

This La Scala Chopped Salad with Grilled Chicken and Avocado takes the classic and turns it into a complete, balanced meal.

The juicy grilled chicken adds satisfying protein, while creamy avocado brings richness and smoothness that perfectly contrasts the crunchy lettuce and chickpeas.

Every bite offers a wonderful mix of textures and flavors — savory, fresh, creamy, and tangy. It’s ideal for lunch, light dinners, or meal prep, and feels like a restaurant-quality dish you can easily make at home.

Yield: 4 Serves

La Scala Chopped Salad with Grilled Chicken and Avocado

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Hearty La Scala Chopped Salad with grilled chicken and avocado — fresh, crunchy, and protein-packed.

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 5 minutes

Total Time 37 minutes

Ingredients

• 1 head iceberg lettuce, finely chopped
• 2 grilled chicken breasts (about 12 oz), diced
• 2 ripe avocados, diced
• 6 oz Italian salami, diced small
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ½ cups cherry tomatoes, halved
• 6 oz fresh mozzarella, diced
• ½ small red onion, finely diced

For the Dressing:

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• ⅓ cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. Grill the Chicken: Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for 5-6 minutes per side until cooked through. Let cool slightly, then dice.
2. Prepare the Lettuce: Finely chop the iceberg lettuce into small pieces and place in a large mixing bowl.
3. Add Salami: Dice the Italian salami into small cubes and add to the bowl.
4. Incorporate Chickpeas: Drain and rinse the chickpeas, then add them to the salad base.
5. Prepare Tomatoes: Halve the cherry tomatoes and add for juicy sweetness and color.
6. Add Avocado and Cheese: Dice the avocados and mozzarella, adding them gently to the bowl.
7. Include Onion: Finely dice the red onion and add it to the mixture.
8. Make the Dressing: In a small jar, combine olive oil, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper. Shake vigorously until emulsified.
9. Combine Everything: Add the diced grilled chicken to the bowl, pour the dressing over the salad, and toss gently but thoroughly.
10. Serve Beautifully: Transfer to a large platter or individual bowls. Top with extra diced avocado and a sprinkle of fresh herbs if desired for an attractive finish.

Notes

Choose firm avocados so they don’t mash when tossed. This salad is best served cold. The grilled chicken makes it filling enough for a main dish. Pair with warm garlic bread or a glass of chilled Italian white wine.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 816Total Fat 59gSaturated Fat 16gUnsaturated Fat 43gCholesterol 180mgSodium 1652mgCarbohydrates 22gFiber 9gSugar 4gProtein 52g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Grill the chicken ahead of time and let it cool before chopping for better texture.
• Chop all ingredients into small, uniform pieces for the authentic La Scala experience.
• Toss the salad with dressing just before serving to keep everything crisp.
• Use ripe but firm avocados so they hold their shape when diced.
• Season the chicken generously before grilling for maximum flavor.
• Chill the bowl for a refreshing presentation.

Ingredients Notes

Crisp iceberg lettuce forms the light, crunchy foundation. Grilled chicken breast adds lean protein and smoky flavor. Creamy avocado provides buttery richness and healthy fats.

Italian salami brings savory depth, while chickpeas offer nutty texture. Cherry tomatoes contribute juicy sweetness.

Mozzarella or blue cheese adds creaminess, and the homemade Italian vinaigrette with red wine vinegar, oregano, and garlic ties all the Mediterranean flavors together beautifully.

Variations and Substitutions

Make it vegetarian by removing chicken and salami, doubling the chickpeas, and adding marinated artichokes. Use shrimp or grilled salmon instead of chicken for a seafood version.

Add cucumber or roasted red peppers for extra crunch and color. Substitute mozzarella with feta or gorgonzola for a bolder cheese flavor. For a lower-carb option, reduce or omit chickpeas. Add fresh basil or parsley for more herbal brightness.

Storage Options

Store undressed salad components separately in airtight containers in the refrigerator for up to 2 days.

Grilled chicken keeps for 3-4 days. Once dressed, the salad is best enjoyed the same day. Avocado should be added fresh to prevent browning. The dressing stores well for up to 1 week.

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Until you can read, La Scala Chopped Salad with Cucumber and Cherry Tomatoes