A Healthy Take on Chopped Salad

This Chopped Salad will leave your family full and happy!

I love a huge ass bomb salad - I honestly would eat salads everyday if I didn't hate chopping up veggies so much. This Chopped Salad is a healthier version, that is also filling and delicious! Very family friendly, and has plenty of goodies to keep your kids and hubby willing to eat this big plate of veggies!

“This Chopped Salad is a healthier version, that is also filling and delicious! Very family friendly, and has plenty of goodies to keep your kids and hubby willing to eat this big plate of veggies!”

Below I go over your shopping list and I breakdown the specific recipe and the steps to making these mouthwatering nachos! Serves 2. Recipe is gluten free!

Ingredients

For the salad:

* Mixture of kale and iceberg lettuce

* 1/2 c of chopped turkey pepperoni

* 2 small chicken breasts, seasoned with Italian seasoning and garlic powder, and shredded

* 1 can of chickpeas, drained

* 1 red onion, chopped

* 1 red pepper, chopped

* 1 cucumber, chopped

* 2 tbsp of chopped pepperoncinis

* 2/3 c of cubed mozzarella (i used 2/3 of a block of mozzarella)

* 1/4 c of grated Parmesan

For the dressing:

* Juice and zest from 2 lemon

* 1/2 c of olive oil

* 1 tbsp dijon

* 1 tbsp fresh garlic, minced

* 1 tbsp oregano

--- Cooking Steps ---

1. Chop up the lettuce and all the veggies. Drain the chickpea can and pat dry. Cut the pepperoni and cheese into cubes.

2. Season chicken breast and bake at 425 for 20 minutes. Let it cool and then shred.

3. Add the veggies, chicken, pepperoni, pepperoncinis, mozzarella and chickpeas to the lettuce mixture. Add the dressing and toss and then top with parm.

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