My hubby and I have been on a bit of a chopped salad kick lately. What I love most about chopped salad is that the possibilities are seemingly endless. Chopped up lettuce, veggies, meats, cheeses, crunchy bits, (tortillas, nuts, croutons, etc.) plus your favorite dressing all tossed together in a big shiny bowl and just like that – dinner is served.
Occasionally, I’ll plan a set of ingredients to make a certain type of salad, but generally I just see what’s “leftover” in the refrigerator on Sunday night and wing it.
I thought I’d post this to show you that you can probably come up with a kick ass chopped salad pretty easily with what you have on hand. If that seems intimidating, no worries I have listed the recipe below and will happily add our other favorite chopped salads to the blog as we make them! Happy Cooking!
Necessities:
4-5 cups chopped iceberg lettuce (or lettuce of your choice, I happened to have a head of iceberg)
1/4 cup bacon crumbles (mine are homemade, leftover from yesterday’s potato soup, but you can buy store bought bacon crumbles!)
1 avocado cut into large chunks
1/2 cup shredded sharp cheddar cheese
1/2 cup grape tomatoes, halved
1 chicken breast cut into large chunks (I happened to have cooked chicken breasts, but you could easily use the meat from a rotisserie chicken)
1/2 cup Ranch dressing (I used a store bought yogurt based dressing by Marzetti – Simply Dressed – you can find it in the refrigerated section of the grocery store)
Method:
Add all of the ingredients to a big bowl, toss together and serve. If I had had some big crunchy croutons to add in as well, that would have made the salad even better. Dinner was made in under 10 minutes and cleanup was a breeze – a double win in my book!
