Spruce Chop Salad Recipe

Prepare lettuce and tomatoes

Remove outer leaves from the iceberg head, core the base, then finely chop the head into bite-size pieces. Rinse and spin dry. Cut tomatoes into 1/2-inch dice and set aside.

Prepare chicken

If chicken breasts are raw, pat dry and season lightly with salt and pepper. Heat 1 tsp olive oil in a skillet over medium-high heat. Cook breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice or chop into 1/2-inch pieces. If using pre-cooked chicken, chop into pieces and warm briefly if desired.

Prepare bacon

Cook bacon until crisp in a skillet or on a sheet pan at 400°F (200°C) for 12–18 minutes, turning once. Drain on paper towels and chop into 1/2-inch pieces.

In a large bowl, combine chopped iceberg, diced tomatoes, chopped chicken, and chopped bacon. Toss gently to combine and hold while finishing the dressing and onion straws.

Make dressing

In a medium bowl whisk together 1 cup mayonnaise, 1 cup buttermilk, and 1 tbs sour cream until smooth. Add 2 tsp chopped fresh dill, 1 tsp chopped chives, 1 tsp garlic powder, 1 tsp onion powder, 1 tbs lemon juice, 1 tsp salt, and 1 tsp black pepper. Whisk until fully combined. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill at least 15 minutes to let flavors meld.

Slice and soak onions

Peel the large yellow onion and cut into very thin rings or half-moons (use a mandoline if available). Separate into individual strands and place in a bowl with 1 cup buttermilk; let soak 10–15 minutes. Soaking tenderizes and reduces sharpness.

Prepare dredge

While onions soak, whisk together 1 cup all-purpose flour, 2 tsp cornstarch, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper in a shallow bowl or pie plate.

Fry onion straws

Heat 2 cups vegetable oil in a medium heavy-bottomed pot or Dutch oven to 350°F (175°C). Working in batches to avoid crowding, lift onion strands from buttermilk, letting excess drip, then toss in the flour mixture to coat evenly. Fry batches 1–2 minutes until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Season immediately with a light pinch of salt. Allow to cool — they will crisp more as they rest.

Toss the salad mixture (lettuce, tomato, chicken, bacon) with about 3/4 of the dressing (reserve some to serve) until evenly coated, or serve dressing on the side if preferred.

Crumble 3 oz blue cheese over the tossed salad and gently fold to distribute. Taste and season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper as needed.

Plate the salad onto individual bowls or a large platter. Sprinkle the onion straws generously on top to add crunch. Drizzle any remaining dressing over the top or serve alongside.

Serve immediately so onion straws remain crisp. Leftover dressing can be refrigerated up to 4 days.