Chopped Salad

This Chopped Salad Recipe features vibrant colors with a spectacular blend of flavors and textures. The base consists of crisp romaine lettuce combined with cherry tomatoes, cucumbers, tangy red onion, olives, chopped egg, crumbled bacon and two types of cheese. It’s tossed with a homemade dressing for creaminess and topped with french fried onions for crunch.

Easy Chopped Salad Recipe

The appeal of a homemade Chopped Salad lies in its balanced composition and versatility. Each ingredient ensures a forkful of flavors and textures. It’s customizable which allows for endless variations to suit the different tastes and dietary preferences of those you’re feeding. How to make the best Chopped Salad: (Scroll down for full printable recipe.)

• Make the Dressing – Whisk together mayonnaise, buttermilk, sour cream, chives, garlic salt, granulated garlic, onion powder, black pepper, sugar and dill until fully combined. Cover and chill in the refrigerator for at least 4 hours or overnight.
• Bacon – Cook bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel lined platter to drain, then chop.
• Hard Boiled Eggs – Cook eggs in a small saucepan covered with 1-inch of water headspace. Boil for 10 minutes, then cool, peel and dice.
• Assemble the Chopped Salad – In a large bowl use tongs to toss lettuce, bacon, eggs, cherry tomatoes, cucumber, red onion, feta (or bleu cheese) cubed cheddar cheese and olives with and 1/2 of the dressing until coated. Season with salt and black pepper to your taste. Arrange in a serving bowl.
• Garnish – Top with crushed french fried onions.
• Serve immediately with the remaining dressing on the side.

How to Make the BEST Chopped Salad Recipe

• Key Ingredients you’ll need to make homemade Chopped Salad: Romaine lettuce, bacon, hard boiled eggs, cherry tomatoes, cucumber, red onion, crumbled feta or bleu cheese, cubed sharp cheddar cheese, black olives and crispy fried onions.
• To make the creamy dressing you’ll need: Mayonnaise, buttermilk, sour cream, fresh chives, garlic salt, white wine vinegar or white balsamic vinegar, granulated garlic, onion powder, black pepper, sugar and dried dill.
• Kitchen tools you’ll need: Large bowl, small bowl, whisk, small saucepan, skillet, sharp knife and cutting board, measuring cups and spoons.
• To add complexity and depth of flavor you may choose to incorporate your favorite protein to turn this chopped salad into an entree. Think grilled chicken or steak or add chickpeas and avocado for a vegetarian option.
• Variations: You could add a variety of red or green bell peppers, roasted sweet corn, black beans or chickpeas, mushrooms or any of your favorite salad fixings.
• Cheese is a must. You can use any variety that you enjoy whether it’s crumbled feta, bleu cheese or shredded cheddar for a savory element.
• You could also add nuts like toasted almonds, pecans or walnuts contribute crunch.
• A key aspect of this chopped salad is the dressing, which binds all the ingredients together. You may opt to top your salad with your favorite dressing the skies the limit! Some dressing recipes you may like: honey mustard, thousand island, green goddess, caesar salad dressing or a poppy seed dressing. You could also simply dress it with a drizzle of balsamic vinegar and olive oil for a quick homemade vinaigrette.
• Leftovers: Once this Chopped Salad is dressed, it’s best to serve and enjoy. If you expect leftovers, reserve some of the ingredients and store them separately from the dressing then toss it fresh just before eating.

More Salad Recipes to Make

• Chicken Bacon Ranch Layer Salad is topped with my Avocado Lime Ranch Dressing.
• Classic Wedge Salad with homemade bleu cheese dressing.
• Southern Potato Salad is picnic ready.
• Mexican Street Corn Salad can also be served with tortilla chips as a dip.
• Italian Spaghetti Salad does double duty as a side dish or a light meal.
• This Southern Cornbread Salad is packed with vibrant colors and textures.
• Dill Pickle Pasta Salad is certain to become a family favorite.
• Frito Taco Salad is a retro salad that’s always a hit.
• Herb Salad from Food Network.

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Helpful Kitchen Items:

• Mixing Bowls
• Knife and Chopping Board
• Measuring Set
• Colander

Print

Chopped Salad

Course Appetizer

Cuisine American, Southern

Keyword best-choppeed-salad-recipe, chopped-salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 492kcal

Ingredients

• Dressing:
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 3 Tbsp sour cream
• 2-3 Tbsp chopped fresh chives
• 1 tsp garlic salt
• 1 tsp white wine vinegar or white balsamic vinegar
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp sugar
• 1/4 tsp dried dill
• Salad:
• 1 lb bacon cooked and chopped
• 4 large eggs hard boiled, peeled and chopped
• 8-10 cups chopped romaine or iceberg lettuce
• 1 cup halved cherry tomatoes
• 1 cup cubed English cucumber
• 1 small thinly sliced red onion
• 1/2 cup crumbled feta cheese, goat cheese or bleu cheese
• 1 cup cubed sharp cheddar cheese OR shredded cheese
• 1 4 oz can sliced black olives drained
• 1 cup crispy fried onions

Instructions

• In a medium bowl whisk together mayonnaise, buttermilk, sour cream, chives, garlic salt, granulated garlic, onion powder, black pepper, sugar and dill until fully combined. Cover and chill in the refrigerator for at least 4 hours or overnight.
• Cook bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel lined platter to drain, then chop. (Freeze drippings for future use.)
• Cook eggs in a small saucepan covered with 1-inch of water. Boil for 10 minutes, then cool, peel and dice.
• Assemble: In a large bowl use tongs to toss lettuce, bacon, eggs, cherry tomatoes, cucumber, red onion, feta (or bleu cheese) cubed cheddar cheese and olives with salt and black pepper (to taste) plus 1/2 of the dressing until coated.
• Arrange in a serving bowl or a platter. Top with crushed french fried onions.
• Serve immediately with the remaining dressing on the side.

Nutrition

Serving: 1serving | Calories: 492kcal | Carbohydrates: 12g | Protein: 17g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1081mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4819IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 2mg

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