Texas Chopped Salad Recipe

Name: Love & War in Texas Texas Chopped Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 cups mixed salad greens (spring mix or mesclun); 8 oz hickory-smoked turkey breast, thinly sliced then chopped; 4 oz Swiss cheese, sliced then cut into 1/2" cubes; 1 cup vine-ripened tomatoes, diced (or cherry tomatoes halved); 1 small red onion, thinly sliced and then chopped; 1 large ripe avocado, peeled, pitted and sliced; 2 each large eggs, for boiling; 4 slices bacon strips; 2 tbsp toasted pepitas or chopped toasted walnuts (optional); 3 tbsp mayonnaise; 1 tbsp plain Greek yogurt (or more mayo); 1 tsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey; 1 tbsp olive oil; 1 tsp fresh lemon juice; 1 clove garlic, finely grated or minced; 1 tsp kosher salt; 1 tsp freshly ground black pepper

Inspired by Love & War in Texas

Time25m

Serves2

Hickory smoked Turkey breast, Swiss cheese, tomatoes, red onions, bacon, boiled egg and sliced avocado served on a bed of fresh mixed greens.

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Ingredients

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Salad Base & Produce

6 cups mixed salad greens (spring mix or mesclun)

8 oz hickory-smoked turkey breast, thinly sliced then chopped

4 oz Swiss cheese, sliced then cut into 1/2" cubes

1 cup vine-ripened tomatoes, diced (or cherry tomatoes halved)

1 small red onion, thinly sliced and then chopped

1 large ripe avocado, peeled, pitted and sliced

2 each large eggs, for boiling

Crispy Toppings

4 slices bacon strips

2 tbsp toasted pepitas or chopped toasted walnuts (optional)

Dressing

3 tbsp Mayonnaise

1 tbsp plain Greek yogurt (or more mayo)

1 tsp Apple cider vinegar

1 tsp Dijon mustard

1 tsp Honey

1 tbsp olive oil

1 tsp fresh lemon juice

1 clove garlic, finely grated or minced

1 tsp kosher salt

1 tsp freshly ground black pepper

Method

Eggs & Bacon

Hard-boil the eggs

Place the eggs in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook 9 minutes for fully set yolks. Remove from heat, drain and transfer to an ice bath for 5 minutes. Peel and halve or quarter when cool; set aside.

Cook the bacon

While the eggs cook, place bacon strips in a cold skillet and cook over medium heat until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop into 1/2–1" pieces. Reserve 1 teaspoon bacon fat if desired for dressing.

Dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, olive oil, lemon juice and grated garlic until smooth.

Season with kosher salt and freshly ground black pepper to taste. If using reserved bacon fat, whisk in up to 1 teaspoon for extra smoky flavor. Adjust acidity or sweetness by adding a little more vinegar or honey, if desired.

Produce & Assembly

Prepare produce: chop the smoked turkey into bite-sized pieces (about 1/2"), cube the Swiss cheese, dice or halve the tomatoes, thinly slice and then chop the red onion into small pieces, and slice the peeled avocado just before assembling to prevent browning. Gently toss the avocado slices in a tiny squeeze of lemon if you want extra protection from browning.

Layer the greens: divide the mixed salad greens among 2 large plates or bowls (about 3 cups per serving).

Chop and distribute toppings: evenly scatter the chopped hickory-smoked turkey, Swiss cheese cubes, diced tomatoes, chopped red onion, chopped crispy bacon, toasted pepitas (if using), and halved/quartered hard-boiled eggs over the greens.

Add avocado: fan or place the avocado slices on top of each salad. Season lightly with a pinch of salt and a grind of black pepper over the assembled salads.

Dress and serve: drizzle the dressing over the salads (about 2–3 tablespoons per serving) or serve dressing on the side. Toss gently at the table or leave arranged as a chopped-style salad. Serve immediately.