Recipes // Salads // Chopped Chicken Vegetable Salad

Chopped Chicken Vegetable Salad


By Chef Brando de Oliveira

1 Serving

Tools and Equipment:

  • Chef’s Knife
  • Scale
  • Measuring Spoons
  • Measuring Cups
  • Wooden Spoon


  • 1 Serving, (6.5 oz.) Chicken Mixture, (see sub recipe)
  • 1 serving, (2 oz.) Lettuce Mixture
  • 2.5 oz. Faro Mixture, (see sub recipe)
  • 1 oz. Cucumber, peeled and cut into 2” x ½” sticks
  • 1 oz. Sliced Radish, cut into 1/8” x 1.5” sticks
  • 1 oz., (4 ea.) Red Grape Tomatoes, halved lengthwise
  • 1 oz. Oregano-Lemon Dressing, (see sub recipe)

Chicken Mixture

4 oz. Poached Confit, shredded

2 oz. Roasted Red and Yellow Peppers, cut into strips

½ oz. Capers, drained 1 tsp., (1 g) Dried Sicilian Oregano

1. Mix all ingredients together and portion into a half quart and reserve for service.


  1. Mix all ingredients together, reserving some of the radish, faro, and pecorino for garnishing the top of the salad.
  2. Plate in a shallow, white bowl making sure to mound the salad—giving it height. Garnish with remaining radish, faro, and pecorino
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