ITALIAN CHOPPED SALAD {country cook}

By grinder

Ingredients

• Dressing:
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tbsp. honey
• 1 tablespoon Dijon mustard
• 1 teaspoon Italian Seasoning
• 2 cloves garlic, minced
• Salt and pepper
• Salad:
• 1 cup ditalini pasta
• 3-4 cups chopped romaine lettuce hearts
• 1 cup grape tomatoes, halved
• 1 cup cubed salami or pepperoni
• 1 cup mozzarella, into 1” cubes
• 1 cup cucumber, sliced
• 1/2 cup green onions, sliced
• 1/2 cup mini pepperoni {optional}
• 1 {7.5oz} jar marinated artichoke hearts, drained, chopped
• 2 cups Tyson Grilled & Ready chicken breast strips
• Additional Optional Add-Ins:
• Olives, pepperoncini peppers, red onions

Details

Adapted from thecountrycook.net

Preparation

Step 1

Get water boiling so you can cook pasta. It needs to be cooked, drained and cooled down before adding it to the rest of the salad. While pasta is cooking, you can get started with making the dressing.
In a jar, add in all the dressing ingredients. Pop the lid, give it a really vigorous shake.
Once pasta has cooked to al dente, drain well. Then run some cool water over it so that it can cool down a bit faster. While the pasta is finishing draining and cooling, start chopping veggies. Then add them all to a large bowl and add in the Tyson Grilled & Ready chicken breast strips. Once pasta has cooled, add it to the salad mix. Pour dressing on top! Give it all a good stir.