I love a good chopped salad. It is the ultimate "I am a salad but I taste like a meal" kind of dish. A chopped salad done right, can hit all the flavor notes a plain jane salad cannot. I used local purple cabbage called January King for this salad, but I would love Napa cabbage as a stand-in if you can't find purple cabbage. A chopped salad is just like it sounds: sound mixture of chopped ingredients all tossed in a salad with dressing. This translates to mean all the ingredients are perfect bite sized so every bite has the potential to have all the ingredients in the salad.
Lets review the attributes of this chop salad over a regular salad:
1. it does not wilt like a salad will, therefore works great as leftover (read: make a big bowl and keep eating if for a few days!)
2. red cabbage is about three times as potent according to nutrition-and-you website, purple cabbage has more than triple the antioxidant value of green cabbage (Green Cabbage Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC value) is 508 µmol TE/100 g. Red cabbages contain more antioxidant value, 2252 µmol TE/100 g).
3. A fantastic "one dish wonder"...contains all the protein, vegetables and seasonings to make an all around great meal
4. a chopped salad is a great reason to eat bacon and apples together, one of the best combinations in the universe!
I used a creamy avocado dressing for this salad. I knew it would help pull together the salad while not weighing it down with too much oil. I also toss the salad without the dressing first to mix it well and then add the dressing and toss it again to coat all the pieces.
Super simple and great to make on a Sunday for a few days of work lunches.
**note: I used rotisserie chicken. HOWEVER! You AIP'ers need to really check where yours comes from. I have drilled the poor lads at my local co-op where they makes these organic, gluten free birds several times a day over every single ingredient. My sister in San Francisco called Whole Foods, and it turns out if you Pre-Order a rotisserie chicken, they will make sure it is plain and gluten free upon your arrival. Don't risk it if you are not sure. It is just as easy to cook up some organic breast and shred it for the salad rather than risk contamination.
- 3 cups shredded chicken
- 2 cups diced apples
- 6 cups finely shredded purple cabbage
- 1/2 cup packed mint torn into pieces
- 5 pieces well cooked AIP approved crispy bacon chopped
- 1/2 cup extra virgin olive oil
- pinch salt
- 1 tbls lemon juice
- 1/2 avocado
- 1 tsp lemon zest
- Shred chicken. I used rotisserie chicken, but you can use roasted, boiled or baked chicken. Also use any part of the chicken (thighs, breast, leg meat).
- Slice core out of apples and dice apples into 1/2 inch sized pieces. I left skin on apples.
- Slice cabbage in half and cut away white core. Cut in half again and very thinly slice cabbage. I used a small head of cabbage, so you may not need a full head to get 6 cups of shredded cabbage. Use any extra cabbage you have in another recipe.
- Trim stems off of mint and finely shred leaves with your hands.
- Bake bacon in oven on a cookie sheet at 400 degrees until crispy. You will need a cookie sheet that has a rim around the whole thing so the bacon grease won't drip.
- To make dressing, I used an immersion hand blender, but you can use a regular blender too. Add avocado, olive oil, pinch salt, lemon juice and zest. Blend until smooth; about 1 minute.
- In a big bowl, add cabbage, mint, apple, bacon, chicken. Toss well. Then add all of dressing and toss again.