What makes a good salad? When discussing this with my sister the other night, we decided that one aspect of a great salad was the consistency of the size and shape of the ingredients. For instance, if we were going to cube the apples, then we should also cube the chunks of chicken and cheese as well as dice the onion. The beauty of a salad like this (similar to the benefits of a chopped salad) is that you can get some of everything in each bite.
While I made this with mixed greens, I think it would also go fantastically over crisp Romaine lettuce chopped into small pieces.
- A little less than a ½ pound of Piave Vecchio*, cubed, plus more for grating
- ½ red onion, diced
- One 13 ½-ounce can artichoke hearts, cubed
- 1 Granny Smith apple, cored and cubed
- One 5-ounce box mixed greens
- ½ cup leftover chicken, cubed
- Juice of 1 lemon
- 1 clove garlic, minced or grated with a Microplane
- 2 ½ tablespoons olive oil
- Salt and fresh black pepper, to taste
Combine the first 6 ingredients in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Then grate a little bit of the cheese into the bowl and combine. Pour the dressing over the salad and toss. Season to taste and serve.