Make-Ahead Chopped Dinner Salad

photos:  8-23-15

Every Sunday evening for years, I have pulled out the comic section from the newspaper so my younger son and I can solve the Slylock Fox crime and the “six differences.”  I love that Christian’s interest in this weekly ritual has not waned as he’s gotten older.  In fact, when a new brainteaser was recently added to the page, he (we!) were delighted.

Enjoying brainteasers (games) as I do, I thought I’d work one into my column this week.

I have made the following salad many times, enjoying it for both dinner and lunch.  The last time I prepared it, I decided I should take a photo and share this healthy, prep-ahead recipe with my readers.  I had a fleeting sense that something was amiss but proceeded with my picture taking.  Then, as we sat down to eat, the lightbulb went off.  I forgot to add an ingredient!

We’ve been friends for a while now–and by “we” I mean you and me.  So I thought you might forgive me if I didn’t remake this meal just to add the missing ingredient and snap a new photo.  I thought we could make a challenge out of it: Can you determine the missing ingredient?  Since I never like it when an answer isn’t handy, I’m including it below.  (If you need more after this, go to the Slylock section. : ) )

The beauty of this flexible recipe is that most of the components can be mixed in advance, essentially creating a chopped salad base that will hold up to the dressing.  Ingredients that lose their crunch or color over time can simply be stirred in before serving.  The base is delicious as is–you don’t actually have to add lettuce.

However you decide to make your chopped salad, one thing is certain: you will have hearty and healthy salads at the ready for lunches and dinners throughout the week.  To feed my family dinner one night and ensure plenty of leftovers for lunches throughout the week, I often double the recipe.  To bolster the meal when served as dinner, serve a crusty roll, corn muffin, or slice of quick bread alongside.

Missing ingredient in photo:  garbanzo beans

Yield:  approximately 6 servings, more or less depending on add-in choices

My favorite last-minute addition is the salted sunflower seeds.  A hearty sprinkle gives the salad added flavor and crunch.  When I have them on hand, I like to toss in some extra fresh herbs like basil, parsley, and/or chives just before serving.  If you prefer to dress with balsamic or another vinaigrette of choice, crumbled feta, goat, or blue cheese would be a tasty addition.

This recipe can absolutely be adapted to suit personal preferences, both in terms of amount of any given item or the ingredient itself.  If broccoli isn’t your favorite, use a combination of cauliflower, blanched green beans, and/or asparagus.  Thawed, frozen peas or corn work well, as does chopped cabbage or shredded carrots.  Be careful about veggies with a high water content like cucumber, celery, and tomatoes.  If you’d like to use them, stir them in prior to serving as opposed to making them a part of the base.  That way they won’t release their liquid and water down the dressing.

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Make-Ahead Chopped Dinner Salad

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My favorite last-minute addition is the salted sunflower seeds. A hearty sprinkle gives the salad added flavor and crunch. When I have them on hand, I like to toss in some extra fresh herbs like basil, parsley, and/or chives just before serving. If you prefer to dress with balsamic or another vinaigrette of choice, crumbled feta, goat, or blue cheese would be a tasty addition.

This recipe can absolutely be adapted to suit personal preferences, both in terms of amount of any given item or the ingredient itself. If broccoli isn't your favorite, use a combination of cauliflower, blanched green beans, and/or asparagus. Thawed, frozen peas or corn work well, as does chopped cabbage or shredded carrots. Be careful about veggies with a high water content like cucumber, celery, and tomatoes. If you'd like to use them, stir them in prior to serving as opposed to making them a part of the base. That way they won't release their liquid and water down the dressing.

Yields approximately 6 servings, more or less depending on add-in choices

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Ingredients

For the make-ahead salad base

• 2 cups chopped cooked chicken (leftover or rotisserie works well; may go to 3 cups for added protein*) (Brined chicken recipe also great)
• 1 (15-ounce) can garbanzo beans, rinsed and well drained (may substitute 2 cups cooked beans)
• 3 cups broccoli, chopped into very small florets (may briefly blanch or steam or leave raw, as desired)
• 1 red pepper, seeded and diced
• 3 green onions, sliced
• 1/2 to 2/3 cup Green Goddess Dressing plus more for serving (may substitute your favorite ranch dressing)

The add-ins

• Romaine lettuce hearts (or other crunchy greens like iceberg or even shredded cabbage or coleslaw mix), chopped
• Roasted sunflower seeds
• Crisp, crumbled bacon**
• Chopped avocado

Instructions

1. In a large bowl, mix together the base ingredients, and toss well with the dressing. Cover and store in the refrigerator until ready to eat.
2. Prior to serving, place the amount you want to eat in a salad bowl and toss with the desired amount add-ins. Drizzle additional dressing, to taste, and sprinkle with salt and pepper, to taste. Return the base to the fridge for use throughout the week.

Notes

• * Four to five ounces of cooked chicken will yield one cup of chopped chicken. When purchasing raw, account for several ounces of moisture loss during the cooking process. For example, for two cups of chopped, cooked chicken (8 to 10 ounces), purchase 12 to 14 ounces raw boneless, skinless chicken.
• ** For a no-cook option to the bacon that provides great flavor, add 4 ounces chipped and roughly chopped smoked deli ham to the salad base. You may also experiment with chopped salami or another smoked meat of choice.
• For another crunchy option to the sunflower seeds, you may use slivered almonds, pepitas, or nuts of choice. Additionally, crumbled tortilla chips make a kid-friendly option.

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!For the make-ahead salad base:

2 cups chopped cooked chicken  (leftover or rotisserie works well; may go to 3 cups for added protein*)  (Brined chicken recipe also great)

1 (15-ounce) can garbanzo beans, rinsed and well drained (may substitute 2 cups cooked beans)

3 cups broccoli, chopped into very small florets (may briefly blanch or steam or leave raw, as desired)

1 red pepper, seeded and diced

3 green onions, sliced

1/2 to 2/3 cup Green Goddess Dressing plus more for serving (may substitute your favorite ranch dressing)

!The add-ins:

Romaine lettuce hearts (or other crunchy greens like iceberg or even shredded cabbage or coleslaw mix), chopped

Roasted sunflower seeds

Crisp, crumbled bacon**

Chopped avocado

In a large bowl, mix together the base ingredients, and toss well with the dressing.  Cover and store in the refrigerator until ready to eat.

Prior to serving, place the amount you want to eat in a salad bowl and toss with the desired amount add-ins.  Drizzle additional dressing, to taste, and sprinkle with salt and pepper, to taste.  Return the base to the fridge for use throughout the week.

Notes:

* Four to five ounces of cooked chicken will yield one cup of chopped chicken.  When purchasing raw, account for several ounces of moisture loss during the cooking process.  For example, for two cups of chopped, cooked chicken (8 to 10 ounces), purchase 12 to 14 ounces raw boneless, skinless chicken.

** For a no-cook option to the bacon that provides great flavor, add 4 ounces chipped and roughly chopped smoked deli ham to the salad base.  You may also experiment with chopped salami or another smoked meat of choice.

For another crunchy option to the sunflower seeds, you may use slivered almonds, pepitas, or nuts of choice.  Additionally, crumbled tortilla chips make a kid-friendly option.