Delicious La Scala Chicken Salad Recipe
What if I told you a salad could hold secrets? Like, actual flavor secrets that belong in the back pocket of every professional chef worth their Maldon salt. That’s the La Scala Chicken Salad for you. It’s bold, briny, crisp, creamy and weirdly addictive. Ask anyone who’s had it, and they’ll nod like you just mentioned a shared dream.
So here’s the deal: we’re not just making a salad. We’re unlocking a legend from Beverly Hills, born in the kitchen of La Scala Boutique in the 1950s. This ain’t your average chicken-and-mayo lunchbox situation. This thing has swagger.
And if you’re a pro in the kitchen or trying to cook like one you need this in your arsenal.
Where the Magic Started (A Bit of Backstory)
Before we plunge into the bowl, a quick history pit stop. La Scala was a celebrity magnet back in the day think Frank Sinatra, Marilyn Monroe, and every glossy face from old Hollywood. Jean Leon, the founder, wanted to create a salad that felt elegant but still satisfying.
He added shredded chicken, thin ribbons of romaine, a bit of salami for salt and bite, chickpeas for the creamy pop, and a dressing that walks the tightrope between tangy and rich.
Over 70 years later, the salad hasn’t changed much. And why should it? It’s a classic.
Why La Scala Salad Works So Damn Well
Let’s deconstruct it like we’re backstage at a food lab.
1. Texture Play Is No Accident
Crunch meets chew meets snap. You’ve got crisp romaine, creamy chickpeas, tender chicken, and firm curls of Italian salami. You need that contrast. It’s what makes every forkful feel different.
And let’s be honest textural monotony kills a salad faster than limp lettuce ever could.
2. The Dressing? It’s Cheeky Genius
That emulsified red wine vinaigrette with Dijon mustard, grated Parm, and oil? It clings to every shred like a silk robe. It’s acidic enough to cut through fat but mellow enough to let the meat shine.
Pro tip: let it sit for 10 minutes before tossing. The garlic warms up, and the flavors round out like they’ve been to therapy.
3. Chickpeas. Yes, Really.
Here’s the thing nobody talks about: chickpeas in a salad are risky. They can be chalky if undercooked or mushy if overcooked. But when they’re done right tender with a slight bite they act as little flavor bombs that soak up dressing like sponges.
Canned? Sure, if they’re good quality. I personally simmer mine from dried with garlic and bay. Call me picky.
La Scala Chicken Salad Recipe (The Pro Edition)
Here’s how you really make it. No shortcuts unless you’re late for a Hollywood lunch.
Ingredients (Serves 4-6)
- 3 cups cooked chicken breast, shredded (poached or roasted, not grilled)
- 1 head romaine lettuce, finely chopped
- 1/3 cup Genoa salami, julienned (don’t you dare cube it)
- 1 cup chickpeas, cooked (or high-quality canned, rinsed + drained)
- 1/2 cup Parmesan, finely grated (Parmigiano-Reggiano or bust)
For the Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced to a paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2/3 cup extra virgin olive oil
- 1/4 cup Parmesan, grated
Optional Twist: A smidge of anchovy paste in the dressing. Adds oomph without screaming fish.
Method
- Whisk the vinegar, mustard, garlic, salt, and pepper until smooth. Gradually drizzle in olive oil while whisking hard. You want emulsification like a creamy, glossy vinaigrette.
- Stir in the Parmesan and let it sit for 10–15 mins. Trust me.
- In a large mixing bowl, combine chicken, chickpeas, salami, and lettuce.
- Pour the dressing over, toss gently but thoroughly. No sad dry lettuce at the bottom.
- Top with extra Parm. You know you want to.
Eat immediately. This ain’t a make-ahead dish, friend.
Let’s Talk Chicken (Because It Matters More Than You Think)
Now. About that chicken. The salad is only as good as the bird in it. Dry, stringy chicken breast will ruin everything like an unwanted plot twist.
Here’s what I do: poach bone-in, skin-on breasts in a flavorful broth. Not water. Broth. Add a smashed garlic clove, a few peppercorns, maybe a sprig of thyme. Bring to a simmer and cook gently until just done.
Then rest the meat. Always rest. Ten minutes at least.
If you’re roasting? Slather it with oil, season aggressively, and roast at 375°F till golden and just cooked through (160°F internal temp). Cool, then shred.
Please don’t cube it. This salad isn’t Lego.
Chef Tips That’ll Make You Look Like a Genius
- Chiffonade your romaine. Those long, thin ribbons? They hold the dressing better and feel more delicate.
- Warm your chickpeas slightly. Room temp chickpeas absorb dressing more willingly than cold fridge peas.
- Balance the dressing. If it tastes harsh, add a drop of honey or a pinch of sugar. Acid-fat balance is everything.
- Serve on cold plates. This isn’t fussy. It’s smart. Cold plates keep the salad from wilting if you’re slow to the table.
Professional Tweaks and Variations
Feeling bold? Try these:
- Swap the salami for prosciutto crisps or spicy coppa.
- Add toasted pine nuts. Little nuggets of buttery crunch.
- Use rotisserie chicken, but only if it’s freshly carved and not drowning in supermarket juice.
- Shave fennel into the mix. That licorice note? Fire with salami.
Nutrition Breakdown (Per Serving Approx.)
- Calories: 460
- Protein: 28g
- Carbs: 15g
- Fat: 33g
- Fiber: 4g
It’s not a diet salad, but it is a balanced one. Protein-heavy, lowish carb, lots of texture and fiber. Athletes and actors alike love it.
What Most People Get Wrong (Don’t Be That Person)
1. Overdressing
Don’t drown it. Toss, taste, then add more if needed. The dressing’s rich you don’t need gallons.
2. Using bagged lettuce
Don’t. Just don’t. It’s wet, lifeless, and smells like cut grass after 15 minutes.
3. Forgetting seasoning
Even though the dressing has salt, your salad needs to be tasted and adjusted. Chickpeas especially—give ’em a pinch of salt before tossing.
Why This Salad’s Having a Moment Again
It’s everywhere right now. TikTok, Instagram, menu revivals. But that’s not why it’s cool again.
People want satisfying, unfussy food that still feels luxe. The La Scala salad is high-low in the best way. Everyday ingredients, elevated execution. And it doesn’t try too hard.
Honestly? It’s the salad equivalent of a cashmere hoodie.
FAQs That Even Chefs Ask
Can I prep it in advance?
Kind of. You can make the chicken, chickpeas, and dressing a day ahead. But chop and toss last minute, always.
Can I make it vegetarian?
Totally. Sub the chicken and salami for roasted cauliflower and marinated tofu. Keeps the texture game strong.
What wine pairs best?
A crisp white. Try a Sancerre or a mineral-heavy Pinot Grigio. You want something with acid to match the vinaigrette.
Can it be made keto or paleo?
Yup. Ditch the chickpeas for chopped boiled egg or avocado for keto. Paleo? Skip the cheese and use compliant meats.
Final Thought: You Need This Salad in Your Life
La Scala Chicken Salad isn’t fancy food. It’s smart food. It’s the kind of dish that looks basic, tastes elegant, and makes people ask for seconds (then thirds, if they’re not pretending to be polite).
For professional chefs, it’s a flavor template. For home cooks, it’s an instant crowd-pleaser. Either way, it’s proof that great food doesn’t have to shout.
So go ahead—make it. Serve it. Own it.
Just don’t cube the salami, alright?
