Chop Salad
This Chop Salad delivers vibrant flavors and satisfying textures, packed with nutritious ingredients for a healthy meal any time of the year.
Ingredients
Salad Base
- 4 cups Romaine lettuce Crisp base for added volume and flavor.
- 4 cups Iceberg lettuce Provides an extra crunch and refreshing bite.
- 1 pint Cherry tomatoes Juicy bursts of flavor in every bite.
- 2 medium Cucumbers Cool and crunchy, perfect for texture.
- 1/2 cup Pickled onions Adds tanginess for a flavor kick.
- 1 large Avocado Creamy, healthy fats that enhance texture.
- 2 cups Shredded rotisserie chicken High-protein to keep you satiated.
Dressing
- 1/4 cup Lemon-herb vinaigrette Light dressing that ties everything together.
Optional Ingredients
- 1 cup Grilled shrimp Boosts protein while adding a smoky flavor.
- 1 cup Chickpeas A vegetarian protein alternative.
- 1/4 cup Fresh herbs For garnish and added freshness.
Instructions
Preparation
- Wash the Romaine and Iceberg lettuces thoroughly and dry using a salad spinner.
- Chop the lettuces into bite-sized pieces and place them in a large salad bowl.
- Rinse the cherry tomatoes and slice them in half.
- Peel the cucumbers, cut them in half lengthwise, and slice thinly.
- Prepare any optional ingredients, like grilled shrimp or chickpeas.
- Chop the avocado and set aside to prevent browning.
Cooking/Assembling
- Add the chopped Romaine and Iceberg lettuces to your salad bowl.
- Sprinkle in the halved cherry tomatoes and sliced cucumbers.
- Add pickled onions and shred the rotisserie chicken, then layer it on top.
- If using, add grilled shrimp or chickpeas to the mix.
- Top with avocado chunks and drizzle lemon-herb vinaigrette generously over the salad.
- Gently toss everything together until evenly coated.
Serving
- Transfer the salad to serving plates or serve directly from the bowl.
- Garnish with fresh herbs and enjoy immediately.
Notes
Perfect for meal prep and storing leftovers in an airtight container for up to 3 days. Keep ingredients separated if possible to maintain freshness.