Maggiano's Little Italy Chop Salad


  • 8 oz chopped iceberg lettuce, in 1/2-inch dice
  • 2 oz diced plum tomatoes, in 1/2-inch dice
  • 1 poached chicken breast, (3 ounces) diced
  • 1 oz sliced scallion, in 1/8-inch slivers
  • 2 oz crumbled Danish blue cheese
  • 1/2 oz crispy prosciutto, pan fried and chopped
  • 3 oz dressing (recipe follows)

Garnish Ingredients:

  • 1/4 avocado
  • 1 tsp crispy prosciutto

Dressing Ingredients:

  • 1 oz Coleman's dry mustard
  • 1/3 cup granulated sugar
  • 3/4 cup water
  • 1 oz garlic, finely chopped
  • 1/4 cup red vinegar
  • 1 cup white vinegar
  • Salt, to taste
  • 1 quart corn oil or canola oil
  • 1 cup virgin olive oil
  • 2 tsp crushed red pepper
  • 2 tsp whole black pepper, fresh ground
  • 1 tsp fresh oregano


Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and stir with wire whisk. Store in sealed containers in refrigerator. This makes 2 quarts of dressing.

Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.

Serve, topping each portion with garnish.

Makes 4

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