Chopped Chicken Salad with Creamy White Balsamic Vinaigrette


  • Vinaigrette:
  • 4 Tbsp. Napoleon White Balsamic Vinegar
  • 1 tsp. Napoleon Garlic Paste
  • 2 Tbsp. Napoleon Extra Virgin Olive Oil
  • 1 cup light or regular mayonnaise
  • 1-1/2 Tbsp. minced fresh oregano
  • or 1½ teaspoons dried oregano
  • 1/4 tsp. freshly ground pepper
  • Salad:
  • 2 whole Napoleon Roasted Red Peppers, diced small
  • 1 can (13.75 oz) Napoleon Artichoke Hearts, roughly chopped
  • ¾ cup Napoleon Pitted Kalamata olives, roughly chopped
  • ½ cup canned garbanzo beans, well drained
  • ½ cup red onion, very thinly sliced
  • 3 oz. fontina cheese, diced small
  • 3 oz. Italian hard salami, diced small
  • 4 cups cooked chicken, roughly diced
  • Salt and freshly ground pepper to taste
  • 8 cups chopped romaine lettuce


Prepare the Creamy White Balsamic Vinaigrette dressing by combining the vinegar, garlic paste, olive oil, mayonnaise, oregano and black pepper in a blender container. Blend until well combined and creamy.

Place the roasted red peppers, artichoke hearts, olives, garbanzo beans, red onion, cheese, salami and chicken in a medium bowl. Pour ½ cup dressing over and toss well to coat. Season with salt and freshly ground black pepper to taste.

Place lettuce on a large rimmed platter. Spoon chicken salad down the center of the platter, atop lettuce. Serve immediately with the additional Creamy White Balsamic Vinaigrette on the side