The Clay Corner Recipes : Chopped Salad with Grapes and Mint

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CHOPPED SALAD WITH GRAPES AND MINT

Though we've had a wonderfully mild summer so far here in the Sacramento area, I remain committed to collecting great recipes for those "too hot to cook" nights. My new favorite is an unbelievably good chopped salad that was featured in this month's Food & Wine. It has such a wide assortment of ingredients that at first glance I thought it was a stretch. In fact, I probably wouldn't have tried it if Bob hadn't insisted. Alas, Bob was right! It is incredibly tasty and I can't wait to make it again. Don't leave anything out! I've adjusted the quantities just a little...

1 heart of romaine, coarsely chopped
1 pint grape or cherry tomatoes, halved
1 medium seedless cucumer, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernals cut from cob
1-2 cups diced cooked chicken (store bought rotisserie chicken is fine!)
1 cup green grapes, halved
3 - 4 ounces french feta cheese, crumbled

Put all of this in a large salad bowl (such as one purchased from The Clay Corner!) and toss with dressing! Bon Apetito!

Dressing:

3 tablespoons good olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and freshly ground pepper

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