Chopped Salad Recipe

Prepare vegetables

Wash and thoroughly dry romaine and iceberg lettuce. Chop both lettuces into roughly 1/2-inch pieces and place in a large mixing bowl. Add shredded red cabbage, halved cherry tomatoes, diced cucumber, diced red bell pepper, and sliced green onion. Toss gently to combine.

Eggs

Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit 9 minutes. Transfer eggs to an ice bath for 5 minutes, then peel and quarter.

Avocado

Cut avocado in half, remove pit, score the flesh in a grid, and scoop out diced avocado. Toss the avocado with a light squeeze of lemon juice (about 1/2 tsp) to prevent browning and set aside.

Bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning once. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.

Cheese and herbs

Measure shredded cheddar and chop parsley if using.

In a small bowl, whisk together mayonnaise, buttermilk, and sour cream until smooth. Stir in minced chives, minced dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust seasoning. If you prefer a thinner dressing, whisk in up to 2 tablespoons additional buttermilk. Refrigerate at least 15 minutes to let flavors meld.

Chicken option

For cooked chicken breast: season an 8-oz breast with salt and pepper and cook in a skillet with 1 tsp olive oil over medium heat, 6–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Shrimp option

For shrimp: toss peeled and deveined shrimp with 1/2 tsp olive oil, pinch of salt and pepper. Sear in a hot skillet 1–2 minutes per side until opaque and cooked through. Remove from heat and keep warm.

Salmon option

For salmon: season a 6-oz salmon fillet with salt and pepper and sear skin-side down in a hot skillet with 1 tsp oil for 3–4 minutes, then flip and cook 2–3 more minutes until desired doneness. Flake into large pieces.

Build the salad

To assemble the chopped salad, add the prepared toppings to the bowl with the salad base: arrange quartered eggs, diced avocado, crumbled bacon, and shredded cheddar on top of the mixed greens. If adding protein, arrange chicken, shrimp, or salmon on top.

Dress and serve

Drizzle ranch dressing over the salad to taste (about 3–4 tablespoons per serving) or serve the dressing on the side. Gently toss just before serving so avocado and eggs remain intact if desired.

Finish

Garnish with chopped parsley and additional black pepper if desired. Serve immediately.