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Chopped Salad with Grapes and Mint
© Quentin Bacon

Chopped Salad with Grapes and Mint

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4 to 6 servings
  • FAST

Making this terrifically zippy salad by F&W's Emily Kaiser is a great way to show off your knife skills. While a gyuto and petty knife will both work, the best choice here is the santoku.

  1. 1 heart of romaine, coarsely chopped
  2. 1 pint grape tomatoes, halved
  3. 1 medium seedless cucumber, peeled and cut into 1/2-inch dice
  4. 1 small red onion, cut into 1/4-inch dice
  5. 1 cup corn kernels
  6. 1 cup diced cooked chicken
  7. 1/2 cup halved green grapes
  8. 3 ounces feta cheese, crumbled (1/2 cup)
  9. 3 tablespoons extra-virgin olive oil
  10. 2 tablespoons finely chopped mint
  11. 2 tablespoons finely chopped basil
  12. 2 tablespoons red wine vinegar
  13. 1 tablespoon fresh lime juice
  14. Salt and freshly ground pepper
  1. In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
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