Cheesy Baked Chicken Chopped Salad

The best part of a dish this simple is that there's really no set recipe to worry about sticking to - it comes together with whatever you have on hand in your refrigerator. Serving up something so simple, though, means that you've got to keep one big factor in mind: texture. Think about how to incorporate things that are creamy, crispy, crumbly, and moist to keep a dinner with only a few ingredients both interesting and satisfying.
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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1/4 cup soft herbed cheese (about half of a 5.2-ounce block), such as Boursin

1/4 cup mayonnaise

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

4 (4- to 6-ounce) boneless skinless chicken breasts

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 large head romaine lettuce, chopped

1 large English cucumber, chopped

1 pint cherry tomatoes, quartered

1 cup pitted kalamata olives

1 small red onion, thinly sliced

1 tablespoon fresh oregano, chopped


  1. Preheat an oven to 400 degrees F. In a small bowl, mix together the cheese and mayonnaise. Season the chicken breasts with salt and pepper and arrange them on a baking sheet. Evenly divide the cheese mixture between the chicken, spreading it out to cover the surface of the meat. Bake the chicken until the cheese is golden brown and chicken is cooked through, 15 to 17 minutes. 
  2. While the chicken is baking, in a large serving bowl whisk together the olive oil and vinegar; season with salt and pepper. Toss the vegetables and oregano in the dressing. To serve, slice the chicken and arrange it over the chopped salad.

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