Chopped Chicken and Seven Vegetable Salad

Growing up in the South, I was raised on BBQs, potlucks and Sunday suppers – and, together with deviled eggs, a Seven Layer Vegetable Salad was ever-present. This Chopped Chicken and Seven Vegetable Salad is a modern take on the classic. It celebrates the freshest best from the garden and farmers markets – sweet corn, tomatoes, yellow and red peppers, green onion, lettuces, and cucumber or zucchini (or both). Really, any choice of fresh veggies (even fruits) will do. Think blueberries instead of tomatoes (so good with the corn), or avocado instead of the green onion. Or add all and turn it into a “nifty nine”!

The classic salad was meant to be assembled the night before and the layers were to protect the salad greens and veggies from wilting. This chopped salad can easily be constructed in a layer-by-layer way – making the grilled chicken the last layer, topping it with the Icebox Buttermilk Dressing, and refrigerating, covering tightly with plastic wrap. Either way, toss right before serving.

Oh, and a word (or two) about the Icebox Buttermilk Dressing, made with P.S. Flavor!™ Creole Kitchen and Smokey Southern: DELICIOUS! CRAVEABLE! It’s destined to become a new favorite – particularly for fans of thick and creamy dressings. I like to make it in a mason jar to store in the refrigerator – just give it a good shake to mix everything together before serving.

Shred the Romaine lettuce for this recipe with Cutco’s 7-3/4" Petite Slicer. It’s Double-D® recessed cutting edge make nice ribbons of lettuce without ripping or tearing.

For slicing the other veggies, a good chef knife does the trick.