Restaurants›Neighbors Tap & Table›Chopped Salad Recipe

Chopped Salad Recipe

Inspired by Neighbors Tap & Table
Time30m
Serves2

Crispy chicken, bacon, egg, Monterey Jack, cucumber, radish, tomato, romaine and red cabbage mix, choice of lemon vinaigrette, honey mustard or ranch.

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Ingredients

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Salad base

Proteins & cheese

Dressings (choose one)

Finishing & seasoning

Method

Prep salad base

1

Prepare vegetables

Wash and dry romaine, red cabbage, cucumber, radishes, and tomatoes. Chop romaine into bite-sized pieces (about 4 cups). Thinly slice the red cabbage (about 1 cup). Seed and dice cucumber to yield about 1 cup. Thinly slice 6 radishes and halve 1 cup cherry or grape tomatoes. Combine all prepared vegetables in a large mixing bowl and set aside in the refrigerator while you prepare proteins.

Crispy chicken

2

Prepare chicken

Trim any fat from a 12-oz chicken breast and slice into 3/4-inch strips or bite-sized pieces. Pat pieces dry with paper towel. Season lightly with 1/4 tsp salt and a pinch of black pepper.

3

Set up dredging station

Place 1 tablespoon flour in a shallow bowl. Beat 1 egg in a second shallow bowl. Place 3 tablespoons panko breadcrumbs in a third bowl.

4

Dredge and cook

Working in batches, toss the chicken pieces in flour to coat lightly, dip into beaten egg, then press into panko to coat evenly. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering. Add chicken pieces in a single layer (don't overcrowd). Cook 2–3 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer to a paper towel–lined plate to drain and keep warm.

Bacon, egg & cheese

5

Prepare bacon

Cook 2 slices of bacon until crisp using your preferred method (skillet or oven). Drain on paper towels and chop into bite-sized pieces.

6

Prepare egg

If not already hard-boiled, place 1 egg in a small pot, cover with cold water, bring to a boil, then simmer 9–10 minutes. Transfer to an ice bath, peel, and quarter.

7

Measure cheese

Shred 1 ounce Monterey Jack cheese and set aside.

Assemble salad

8

Remove the chilled salad base from the refrigerator. Add the warm crispy chicken pieces on top of the mixed vegetables.

9

Scatter chopped crisp bacon, quartered hard-boiled egg, and shredded Monterey Jack evenly over the salad.

10

Season the salad with the remaining 1/4 tsp salt and 1/4 tsp freshly ground black pepper, distributed lightly over the top.

Dress and serve

11

Choose one dressing: drizzle about 2 tablespoons of lemon vinaigrette, or 2 tablespoons honey mustard, or 2 tablespoons ranch over the salad. Toss gently to combine so the dressing coats all components, or serve the dressing on the side if preferred.

12

Taste and adjust seasoning with extra salt, pepper, or a squeeze of the optional lemon wedge. Serve immediately while the chicken is still warm.