Cucina! Cucina! Italian Chopped Salad
Servings: 4 as an entree
Calories: 478kcal
I spent a summer in Seattle in the early 1990s. Living on a student budget, I didn't dine out much, but I do recall visiting Cucina! Cucina! before they went under, and having their Italian Chopped Salad. When Volume VII of the Bite of Seattle Cook Book came out that summer, including Cucina! Cucina!'s salad and dressing recipe, I couldn't leave without it. This is one of my all-time favorite salads, and can definitely be a great meal on its own.
Print Recipe
Ingredients
Prep Ahead
- ½ can (15 oz) chickpeas drained and lightly chopped
- 12 oz cooked chicken
- 8 oz dry wine salami diced
- 8 oz grape tomatoes coarsely chopped (optional – reserve half for garnish)
- 4 oz shredded mozzarella cheese coarse artisan shred, if available (optional – reserve half for garnish)
- 2 oz Provolone cheese (optional – reserve half for garnish)
When Ready To Serve
- ½ oz fresh basil finely chopped
- 3 scallions finely chopped (optional – reserve half for garnish)
- 4 attractive Romaine lettuce leaves reserve for garnish (optional)
- 1 head romaine lettuce coarsely chopped (approx. 1" pieces)
- 1 recipe Cucina! Cucina! Italian Vinaigrette
Instructions
Up to a Day in Advance
- In a large bowl or sealable container, combine the chickpeas, chicken, salami, mozzarella and Provolone cheeses, and tomatoes. This mixture will store in the fridge for several days.
When Ready to Serve
- In a large bowl, combine the pre-mixed meat and vegetables, basil, scallions, and chopped lettuce.
- This salad is traditionally served pre-dressed. Add ½ to 1 cup of dressing, to taste and toss lightly.
- Lay attractive lettuce leaves on individual salad plates as garnish. Evenly divide chopped salad mixture on top. If not dressed, serve with dressing on the side. Garnish with tomatoes, Provolone, and/or scallions if reserved.
Notes
Serves 4 as an entree, or 8 as an appetizer or side salad.
Turbo Instructions :
Up to a day in advance, combined chopped chickpeas, salami, grape tomatoes, and shredded mozzarella and provolone cheeses. When ready to serve, add finely chopped basil and scallions, and coarsely chopped Romaine lettuce. Dress before serving, or serve with dressing on the side.
Nutrition
Calories: 478kcal | Carbohydrates: 13g | Protein: 48g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 146mg | Sodium: 1342mg | Potassium: 792mg | Fiber: 4g | Sugar: 4g | Vitamin A: 14731IU | Vitamin C: 16mg | Calcium: 331mg | Iron: 3mg
Turbo Method, Tips, and Substitutions
Turbo MethodTipsSubstitutions
Up to a day in advance, combined chopped chickpeas, salami, grape tomatoes, and shredded mozzarella and provolone cheeses. When ready to serve, add finely chopped basil and scallions, and coarsely chopped Romaine lettuce. Dress before serving, or serve with dressing on the side.
If making in advance with Roma tomatoes or with juicy grape or cherry, store the tomatoes separately from the pre-chopped cheeses or they will get soggy. The lettuce can also be chopped in advance but should be kept separate from other ingredients so it doesn’t go limp. The basil and scallions can be chopped in advance but will definitely look a little wilted if done in advance.
The original recipe calls for fewer “chicken peas”, iceberg lettuce, Roma tomatoes, and poached chicken. I never use iceberg lettuce if I can avoid it (except for a wedge salad), and substitute cherry tomatoes for Roma tomatoes since they are less juicy and will keep better if chopped in advance. I also use any leftover cooked chicken (often part of a rotisserie chicken or even leftover fried chicken). The original method calls for reserving half the tomatoes, Provolone, and scallions as garnish. Overall, there isn’t much loss on the presentation side, and it’s much easier to just mix it all together and get to the eating part!
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