Chopped Salad

Prep 10 min


Cook 20 min


Ready in 30 min

If you're looking for a salad that is satisfying enough to be the main dish, you've just found it! It's filled with crisp romaine hearts, bacon, pasta, and gorgonzola—delicious!


    Simple Vinaigrette:
  • ¾ cup + 2 tbsp (205 mL) olive oil
  • ½ cup + 2 tbsp (155 mL) white wine vinegar
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) Dijon mustard
  • ½ tsp (2 mL) salt or Seasoning Salt
  • ¼ tsp (1 mL) black pepper
  • 1 lb. (450 g) chicken tenders
  • 3 oz. (90 g) ditalini or ditali pasta (⅔ cup/150 mL)
  • 2 cups (500 mL) water
  • 4   slices bacon
  • 2   romaine hearts, thinly sliced
  • 1 pint (2 cups/500 mL) cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • ¼ cup (60 mL) crumbled Gorgonzola cheese


  1. Combine all the vinaigrette ingredients in a container or jar; shake to combine. Place the chicken into a shallow bowl. Pour ¼ cup (60 mL) of the dressing over the chicken and coat well.

  2. Combine the pasta and water in the 3-qt. (3-L) Micro‑Cooker® Plus. Microwave, covered, until the pasta is cooked, about 8 minutes.

  3. Preheat the Nonstick Double Burner Grill over medium heat for 3–5 minutes.

  4. Cut the bacon slices in half; cook on one side of the pan for 10–12 minutes, turning once. Cook the chicken on the other side of the pan for 5–7 minutes, or until it reaches 165°F (74°C), turning once.

  5. Remove the chicken from the pan and place it in a bowl to cool slightly. When the pasta is done, rinse with cold water, then drain.

  6. Transfer the bacon onto a paper towel–lined plate to drain and chop the chicken.

  7. Place the romaine in a large serving bowl. Add the chicken, pasta, tomatoes, avocado, crumbled bacon, cheese, and additional dressing to your liking.


  • 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 350, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 20 g, Fiber 3 g, Total Sugars 5 g (includes 1 g added sugars), Protein 9 g

Cook's Tips:

Any leftover dressing can be stored in the refrigerator for up to two weeks.

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