Italian Chopped Salad with Turkey and Provolone
Italian chopped salad with turkey mixes crisp romaine, provolone, a little salami and tangy vegetables into a practical lunch.
Ingredients
- 12 oz fully cooked deli turkey breast chopped
- 2 oz salami thinly sliced and chopped
- 4 oz provolone diced
- 1 cup canned chickpeas drained and rinsed
- 8 cups romaine lettuce washed, dried and chopped
- 1 large cucumber diced
- 1 pint cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1/4 cup green olives pitted and sliced
- 1/4 cup pepperoncini drained and chopped
- 2 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1/4 tsp black pepper
Instructions
- Wash and dry lettuce and vegetables. Rinse and drain chickpeas thoroughly. Chop turkey, salami and provolone into bite-size pieces.
- Whisk oil, vinegar, mustard, oregano and pepper in a large bowl. No extra salt is included because the deli meats, cheese, olives and peppers already supply it.
- Add chickpeas, cucumber, tomatoes, onion, olives and pepperoncini and toss. Fold in lettuce, turkey, salami and provolone just before eating.
- Divide all salad and dressing equally among four large bowls. For meal prep, portion ingredients separately and add dressing at serving time.
Notes
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are not included. Nutrition is estimated and changes with brands, portions and substitutions.