this lemon pepper chopped salad is bright, crunchy, and doesn’t require turning on the stove— 10/10. we’ve got chicken, olives, and so many diff types of peppers… I’ve been hyper fixating for weeks because it’s got a little bit of everything! #foryou #summerrecipes #salad #saladideas #dinnerideas #summerdinnerideas #healthyrecipes Salad ingredients 3 cups chopped romaine lettuce 1 cup mozzarella pearls 2 chicken breasts, roasted and cut into bit sized pieces 1 cup halved cherry tomatoes 1 cup chopped calvestrano olives 1 cup chopped roasted peppers, drained from brine 1 cup chopped mini sweet peppers (ones in the bags at the grocery store) 1 cup chopped hot cherry peppers 1/4 cup grated parmesan Dressing ingredients 1/2 cup mayo 1/4 cup grated parmesan 1 tsp black pepper 1/2 tsp salt 2 lemons, zested and juiced 2 tbsp olive oil Instructions 1. Chop up all salad ingredients and add to a large bowl. 2. Prepare the dressing by whisking together. 3. If serving immediately, dress and toss. Otherwise, store separately to keep fresh!

I’ve made this lemon pepper chop salad pretty much every single week for the past 3 months. It’s tangy. It’s got chicken, olives, peppers, mozzarella balls, and it’s perfect for summer. Starting by adding three cups of romaine lettuce into a large bowl. Adding a cup of mozzarella pearls. These are my favorite cuz especially in a chopped salad, you get a really good bite of cheese in almost every bite. One cup of hedged cherry tomatoes. Going to chop up two chicken breasts real quick. Just into bite-sized pieces. Adding to the bowl. I haven’t replaced my bench scraper yet since the fire because the one I want has been out of stock this entire time and I feel like especially in the kitchen I like certain things but when it does no more fingers. This is where I’m going to lose some of you but I just feel like cool girls like olives. One cup of chopped calvastron olives going into the bowl. Chopping up some roasted peppers. This is my favorite part. I love the sweetness of these peppers as well as all of that beautiful color. Look how gorgeous this salad is looking so far. And then this is optional. I like spice. If you don’t like spice, you can use pickled red onions. These sliced hot cherry peppers. Last pepper, I promise. I’m adding about a cup of these little sweet peppers, the ones that come in the bag in the grocery store. Tell me that’s not looking gorgeous. This would be perfect to bring to the backyard barbecue this summer. Lots and lots of grated parm. Going to set this aside momentarily while I prepare the dressing. Dressing starts with a healthy dose of mayonnaise. As always, let me know if you want the exact measurements. I can put them in the caption. More Parmesan cheese. Of course, food quality test. Zest of two lemons. I know it sounds like a lot, but we really want to hit home that lemon pepper flavor. And as always, when you’re zesting lemons, you always want to make sure that you’re washing them before so you don’t get any of those grocery store germs in there. Lemon juice, salt, and just a ton of black pepper. Adding just a little bit of olive oil. All right, I think we’re ready to plate. I’m making this as meal prep for the week, so I’m going to keep the dressing on the side, but if you’re making this for company, then I would dress it now as you toss. Priving my plate high because this is the best salad. Drizzling on that delicious lemon pepper dressing. And you probably saw this coming more carb. All right, this is what we’re looking like. So good. I wish you could try this with me. Cheers. Oh my god, it’s so zesty. It’s so fresh. And those little balls of mozzarella. I don’t know if you can see what everything is in that bite. It’s too good.

42 Comments

  1. This looks really good, I try to avoid citric acid and most of the peppers, and olive mixtures have that ingredient:(

  2. Just straight up sent myself this video for the recipe. It looks delish and I’ve been looking for a new go to recipe, so thanks for sharing ❤