Stetson Chopped Salad
Bursting with vibrant colors, bold flavors, and irresistible textures, the Stetson Chopped Salad is a culinary masterpiece perfect for lunch, dinner, or entertaining. This visually stunning dish combines crisp romaine lettuce and peppery arugula with hearty Israeli couscous, marinated chicken, and smoky salmon or bacon. Sweet dried corn, creamy avocado, juicy cherry tomatoes, and tangy crumbled feta cheese add layers of flavor, while pepitas and dried currants bring satisfying crunch and sweetness. Tossed in a zesty pesto vinaigrette and topped with fresh herbs, this salad is a harmony of fresh and savory ingredients that’s sure to impress. Ready in just 30 minutes, it’s a show-stopping option for a satisfying, nutrient-packed meal that’s as wholesome as it is delicious. Perfect for fans of gourmet salads, this dish is a must-try for anyone looking to elevate their mealtime game.
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Recipe Information
Ingredients
- 2 cups Romaine lettuce
- 1 cup Arugula
- 1 cup Israeli couscous, cooked and cooled
- 1 cup Marinated diced chicken breast
- 0.5 cup Dried sweet corn
- 0.25 cup Pepitas (roasted pumpkin seeds)
- 0.5 cup Smoked salmon or bacon pieces
- 1 cup Cherry tomatoes, quartered
- 1 large Avocado, diced
- 0.5 cup Crumbled feta cheese
- 0.25 cup Dried currants
- 0.25 cup Fresh herbs (such as cilantro or basil), chopped
- 0.5 cup Pesto vinaigrette (or your preferred salad dressing)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing all the ingredients. Wash and chop the romaine lettuce and arugula into bite-sized pieces. Place them in a large mixing bowl.
Cook the Israeli couscous according to package instructions, then let it cool to room temperature before adding to the bowl.
If using chicken breast, marinate it in your preferred seasonings, cook thoroughly, let it cool slightly, and dice it into bite-sized pieces.
Add the diced chicken breast, dried sweet corn, pepitas, and smoked salmon (or bacon pieces) into the bowl with the greens.
Wash and quarter the cherry tomatoes. Dice the avocado and add both to the salad bowl.
Sprinkle the salad with crumbled feta cheese, dried currants, and freshly chopped herbs.
Drizzle the pesto vinaigrette (or salad dressing of your choice) evenly over the salad. Season lightly with salt and black pepper to taste.
Toss the salad gently but thoroughly to ensure the ingredients are coated with dressing and evenly distributed.
Transfer the salad to serving plates or bowls. Serve immediately and enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 12.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 133 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
