The BEST Chopped Salad Recipes to Make at Home

Say goodbye to sad, boring salads! We’ve gathered a collection of the BEST Chopped Salad Recipes to save the day. And many are hearty enough to be served as a main dish meal. 

These colorful salads are perfect for busy days and meal prepping! They’re quick to make and endlessly customizable, which also makes them a great choice if you have picky eaters. And they’re perfect if you’re packing work or school lunches or if you need to grab a meal on the go. 

I had my first chopped salad years ago at Taster’s Pizza in Snowmass Village. It was big enough for two meals and packed with chopped lettuce, turkey breast, salami, mozzarella cheese, garbanzo beans and topped with an amazing vinaigrette dressing. It’s still one of my all-time favorite salads all these years later.

If you’re a salad lover like me, be sure to try one of these unique salad recipes: chicken Cobb salad, Asian chicken salad with noodles, Mediterranean wedge salad and Big Mac in a bowl.

What is a chopped salad?

It might seem like these fresh salads are a recent food trend, but they’ve actually been around for quite a while. And you can find variations in many cuisines around the globe. If you’ve ever eaten an Israeli salad, Greek Horiatiki salad or a Turkish shepherd’s salad, you’ve had a chopped salad variation.

They were popular in the US during the supper-club era and often made to order and mixed up tableside. In more recent times, you can find these popular salads on the menu at chain restaurants like California Pizza Kitchen. 

What sets a chopped salad apart from a traditional salad is that every ingredient is cut into small, even pieces then tossed together with the dressing so you get a little bit of everything in each bite. And because everything is bite-sized pieces you won’t need a knife – it’s easy to eat with just a fork.

Favorite Chopped Salad Ingredients

One of the reasons we’re big fans of chopped salads is because there are so many options – we never get tired of eating them! You can use a recipe or raid the frig and use whatever leftover meats and vegetables you have on hand.

• Greens – the most popular options are romaine, iceberg, spinach and spring mix. You can also combine a couple lettuces to change things up.
• Proteins – add grilled chicken, deli turkey, salami, ham or hard-boiled eggs for a hearty main dish salad. Garbanzo beans are a good option if you’re looking for a meatless version (or use them in addition to the meats to bump up the protein).
• Cheese – shredded cheddar or mozzarella are faves but feta and blue cheese crumbles work well here too.
• Veggies – select firm vegetables that can hold up to a good chop, like cucumbers, bell peppers, shredded carrots, red onion, and grape or cherry tomatoes.
• Crunchy toppings – try croutons, roasted chickpeas, crispy bacon, pepitas, toasted nuts and seeds for added texture. I wait to add these in after I’ve chopped the other ingredients.
• Dressing options – use a homemade version like my creamy house dressing, a balsamic vinaigrette or olive oil mixed with a couple squeezes of fresh lemon. But you can use whatever dressing you have on hand.

The Best Lettuce for Your Salad Base

The best chopped salad recipes start with fresh, crunchy greens. Here’s a quick comparison to help you get started.

• Romaine lettuce has a mild flavor and is crunchy enough to stand up to hearty ingredients, which is great if you’re making a meal-type salad.
• Iceberg lettuce is super crispy, crunchy and a classic choice. It’s also a favorite with kids and teens making it a good choice for family dinners.
• Spinach is tender with an earthy flavor and is a great choice for veggie-packed salads.
• Spring mix is a softer lettuce that adds a slightly peppery flavor. I tend to use it in lighter salads or mix it with romaine or iceberg for more crunch.

Tips for Making Chopped Salads at Home

The key to the best chopped salad recipes is making sure all the ingredients are cut into even, bite-sized pieces. And your teens are more likely to eat the veggies if they’re chopped into smaller pieces and mixed with other ingredients they like. Here are some tips to help you get the best chop:

• Make sure you’re knife is sharp to avoid squishing or bruising the produce.
• Cut or dice your ingredients to roughly the same size to make the salad easier to eat. 
• If you’ve got a vegetable chopper this is a good time to bust it out. And if you don’t have one I highly recommend purchasing one – it’s a small investment but saves so much time when you’re making any recipe with chopped veggies.
• If you’re looking to get that perfect restaurant-style chop, a salad chopper is a must-have tool. It’s also great for cutting cabbage for coleslaw.

Tips for Prepping and Storing Salads

Salad recipes are a great choice if you’re into meal prepping, but there are a couple tricks to help them stay tasty. These are some of our best meal prepping tips for keeping your salads crisp and fresh. 

• Prep the greens and toppings in advance – rinse the produce then dry it before storing each ingredient separately in it’s own airtight container in the frig. Use a salad spinner to remove excess water from the lettuce.
• Slice the proteins and store separately in the refrigerator.
• Choose heartier toppings when making salads ahead of time. Beans, roasted veggies and cheese all hold up well. 
• Store dressings on the side to prevent soggy salads.
• Store crunchy toppings like croutons and nuts in a small ziptop bag or container and add to the salad just before serving.
• If you have leftover salad from a meal, store it without dressing in the refrigerator. It won’t keep long so you’ll want to finish it as soon as possible. 

What are the best ingredients for meal prepping salads?

Hearty greens like romaine lettuce or kale will hold up better than a spring mix. Beans, grilled chicken and roasted veggies also store well. Wet ingredients like tomatoes will have a shorter storage time.

How do you keep chopped salad crunchy for lunch?

The key here is to store the ingredients separately until you’re ready to serve. Greens can be stored together in a Mason jar, dry veggies in another container and toppings and dressings in their own containers. Toss everything together before eating. If you eat a lot of salads or pack a lunch for work this 4-compartment bento tray and salad bowl is a great way to keep your salad crisp and fresh.

We love chopped salads because they’re a breeze to make and with endless ingredient combinations they’re never boring. If you’re ready to give them a try, check out these easy chopped salad recipes below.