Photo of Cat Cora's chopped vegetable salad by WW

Cat Cora's chopped vegetable salad

9 - 12
PersonalPoints™ per serving
Total Time
25 min
25 min
This recipe by Cat Cora has been modified and reprinted by WW with permission.


Red-wine vinegar

¼ cup(s)

Dijon Mustard

4 tsp

Minced garlic

4 tsp

Extra virgin olive oil

4 Tbsp

Kosher salt

½ tsp, or to taste

Black pepper

½ tsp, freshly ground, or to taste

Romaine lettuce

8 cup(s), chopped

Cooked skinless boneless chicken breast(s)

12 oz, chopped


2 cup(s), chopped

Canned chickpeas

1 cup(s), rinsed and drained

Fresh cherry tomato(es)

2 cup(s), halved

Uncooked red onion(s)

½ cup(s), minced

Uncooked celery

½ cup(s), thinly sliced

Canned artichoke hearts without oil

½ cup(s), chopped


4 item(s), chopped

Provolone cheese

4 oz, cut in small cubes


  1. Whisk together vinegar, mustard, and garlic in a small bowl. Slowly drizzle in oil, whisking constantly, until vinaigrette is thick and creamy. Season to taste with salt and pepper. (The vinaigrette can be made 1 to 2 days ahead and kept, covered, at room temperature.)
  2. Place remaining ingredients in a bowl; toss gently with dressing. Serve.
  3. Serving size: about 4 cups