Get ready to elevate your salad game with these 20 mouthwatering and nutritious chopped salad recipes! Whether you’re a fan of classic flavors or bold international twists, we’ve got you covered. From the bright and zesty Lemon Vinaigrette in our Greek Quinoa Chopped Salad to the creamy and savory Tahini Dressing in our Kale and Brussels Sprout Chopped Salad, each recipe is carefully crafted to delight your taste buds.
In this article, we’ll take you on a culinary journey around the world, exploring the flavors and ingredients of international cuisines. You’ll discover refreshing combinations like the spicy kick of our Thai Peanut Chicken Chopped Salad and the sweet and tangy zip of our Spinach and Strawberry Chopped Salad. With so many options to choose from, you’re sure to find the perfect chopped salad recipe to suit your taste preferences.
So go ahead, get chopping, and enjoy the countless possibilities that these 20 recipes have to offer!
Greek Quinoa Chopped Salad with Lemon Vinaigrette
This refreshing salad combines the nutty flavor of quinoa with the brightness of lemon, mixed with crunchy vegetables and tangy feta. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Asian-Inspired Chopped Salad with Sesame Ginger Dressing
This vibrant salad combines the freshness of Asian greens, crunchy textures, and a savory dressing, perfect for a quick and easy meal or as a side dish.
Ingredients:
– 2 cups mixed Asian greens (such as bok choy, Chinese broccoli, and gai lan)
– 1 cup chopped cucumber
– 1 cup diced bell peppers (any color)
– 1/2 cup sliced red onion
– 1/4 cup toasted sesame seeds
– 2 tablespoons freshly grated ginger
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon honey
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine the mixed greens, cucumber, bell peppers, and red onion.
2. In a small bowl, whisk together the sesame seeds, grated ginger, soy sauce, rice vinegar, and honey until smooth.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Mediterranean Chickpea Chopped Salad with Feta
A flavorful and refreshing salad that combines the creaminess of feta cheese, the crunch of chickpeas, and the brightness of Mediterranean herbs.
Ingredients:
– 1 can chickpeas (15 ounces), drained and rinsed
– 1/2 cup chopped red onion
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper, to taste
Instructions:
1. In a large bowl, combine chickpeas, red onion, parsley, and mint.
2. Drizzle olive oil and lemon juice over the top and toss gently to combine.
3. Crumble feta cheese into the bowl and sprinkle with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: None! Just assemble and serve.
Southwest Black Bean and Corn Chopped Salad
A vibrant and flavorful salad that combines the warmth of Southwestern spices with the freshness of chopped greens.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup diced red bell pepper
– 1/4 cup diced cucumber
– 1 tablespoon olive oil
– 1 tablespoon lime juice
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a large bowl, combine mixed greens, black beans, corn kernels, red bell pepper, and cucumber.
2. In a small bowl, whisk together olive oil, lime juice, and cumin.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 10 minutes
Kale and Brussels Sprout Chopped Salad with Tahini Dressing
This vibrant salad combines the earthy flavors of kale and Brussels sprouts with the creamy richness of tahini dressing, creating a delightful and nutritious side dish or light lunch.
Ingredients:
– 2 cups curly kale leaves, stems removed
– 1 cup Brussels sprouts, trimmed and halved
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for added crunch
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes or until tender and slightly caramelized.
4. In a blender or food processor, combine tahini, lemon juice, and 1/2 cup water. Blend until smooth.
5. Combine roasted kale and Brussels sprouts in a bowl. Drizzle with tahini dressing and toss to coat.
6. Garnish with chopped nuts, if desired.
Cooking Time: 25-30 minutes
Apple Walnut Chopped Salad with Maple Balsamic Dressing
This salad is a symphony of flavors and textures, combining crisp apple, crunchy walnuts, and fresh greens. The tangy maple balsamic dressing brings everything together in perfect harmony.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled blue cheese (optional)
– Maple Balsamic Dressing (recipe below)
Maple Balsamic Dressing:
– 2 tablespoons balsamic vinegar
– 2 tablespoons pure maple syrup
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apple, and chopped walnuts.
2. If using blue cheese, crumble it over the top of the salad.
3. Drizzle Maple Balsamic Dressing over the salad and toss to coat.
4. Serve immediately.
Cook Time: None! Just assemble and serve.
Mexican Street Corn Chopped Salad with Avocado
Bring the vibrant flavors of Mexico’s street corn to your table with this easy and delicious salad. A perfect blend of sweet, spicy, and creamy, it’s a great side dish or light lunch.
Ingredients:
- 1 cup frozen corn kernels, thawed
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/4 cup chopped fresh cilantro
- 1 ripe avocado, diced
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: 1 jalapeño pepper, seeded and finely chopped (for some heat)
Instructions:
- In a large bowl, combine corn kernels, red bell pepper, yellow bell pepper, and cilantro.
- Add diced avocado and stir gently to combine.
- Squeeze lime juice over the salad and drizzle with olive oil. Season with salt and pepper to taste.
- If desired, add chopped jalapeño for an extra kick.
Cooking Time: None! This salad is ready in just a few minutes.
Enjoy your delicious Mexican Street Corn Chopped Salad with Avocado!
Thai Peanut Chicken Chopped Salad
Thai Peanut Chicken Chopped Salad Recipe
Experience the bold flavors of Thailand with this refreshing salad that combines crispy chicken, crunchy veggies, and creamy peanut sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp Thai peanut sauce
– 1/4 cup chopped cilantro
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup chopped scallions
– 1/2 cup cooked brown rice
– Salt and pepper to taste
Instructions:
1. Cook the chicken breast according to package instructions or grill until crispy.
2. In a large bowl, combine the cooked chicken, cilantro, red bell pepper, cucumber, and scallions.
3. In a small bowl, whisk together the peanut sauce and 1 tbsp of water.
4. Pour the peanut sauce over the salad mixture and toss to coat.
5. Stir in the cooked brown rice.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 20-25 minutes
Roasted Sweet Potato and Quinoa Chopped Salad
Elevate your salad game with this nutritious and flavorful recipe, featuring roasted sweet potatoes and quinoa as the base. This hearty salad is perfect for a quick lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 1 cup cooked quinoa
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine cooked quinoa, roasted sweet potato, red onion, cilantro, and feta cheese (if using).
5. Drizzle olive oil and apple cider vinegar over the salad and season with salt and pepper to taste.
Cooking Time: 55-60 minutes
Spinach and Strawberry Chopped Salad with Poppyseed Dressing
This sweet and savory salad combines the freshness of baby spinach, juicy strawberries, and crunchy poppyseeds, all brought together by a creamy dressing.
Ingredients:
– 4 cups baby spinach leaves
– 2 cups sliced strawberries
– 1/4 cup chopped pecans or walnuts
– 1/4 cup poppyseeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach and strawberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, and honey until smooth.
3. Pour dressing over the spinach mixture and toss to coat.
4. Sprinkle chopped nuts and poppyseeds over the top.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Beet and Goat Cheese Chopped Salad with Citrus Dressing
This vibrant salad combines the natural sweetness of beets with the tanginess of goat cheese, all tied together with a refreshing citrus dressing. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese crumbles
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 red onion, thinly sliced
– Salt and pepper to taste
– Citrus Dressing (see below)
Citrus Dressing:
– 1/2 cup freshly squeezed orange juice
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Roast the beets in a preheated oven at 425°F (220°C) for about 45 minutes, or until tender.
2. Let the beets cool, then peel and dice them into bite-sized pieces.
3. In a large bowl, combine the roasted beets, goat cheese crumbles, parsley, mint, and red onion.
4. In a small bowl, whisk together the citrus dressing ingredients.
5. Pour the dressing over the salad and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 45 minutes
Pesto Farro Chopped Salad with Cherry Tomatoes
This refreshing summer salad combines the nutty flavor of farro with the vibrant colors of cherry tomatoes and a tangy pesto dressing.
Ingredients:
– 1 cup cooked farro
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 pint cherry tomatoes, halved
– 1/4 cup freshly made pesto
– 1/2 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook the farro according to package instructions. Allow it to cool.
2. In a large bowl, combine the mixed greens, cooled farro, and cherry tomatoes.
3. Drizzle the pesto over the salad and toss gently to coat.
4. Sprinkle feta cheese on top (if using) and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Buffalo Cauliflower Chopped Salad with Blue Cheese
This recipe combines the bold flavors of buffalo cauliflower with the creaminess of blue cheese, all on a bed of fresh greens. Perfect for a quick lunch or dinner that’s packed with flavor.
Ingredients:
– 1 head of cauliflower
– 1/4 cup Frank’s RedHot sauce
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– 1/2 cup crumbled blue cheese (such as Gorgonzola or Roquefort)
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped cilantro
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, butter, garlic powder, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and slightly caramelized.
4. In a separate bowl, toss roasted cauliflower with Frank’s RedHot sauce to coat.
5. Combine mixed greens, buffalo cauliflower, and blue cheese in a large bowl.
6. Sprinkle chopped cilantro on top and serve immediately.
Cooking Time: 20-25 minutes
Moroccan Carrot and Chickpea Chopped Salad
Moroccan Carrot and Chickpea Chopped Salad Recipe
Discover the vibrant flavors of Morocco in this refreshing salad, where crunchy carrots and tender chickpeas come together with aromatic spices. This easy-to-make recipe is perfect for a light lunch or as a side dish.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 can chickpeas (14 oz), drained and rinsed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine chopped carrots and chickpeas.
2. In a small bowl, whisk together olive oil, garlic, ginger, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the carrot-chickpea mixture; toss to coat.
4. Serve immediately, garnished with fresh parsley or cilantro leaves if desired.
Cooking Time: 15 minutes
Cobb Salad-Inspired Chopped Salad with Turkey Bacon
This recipe takes the classic Cobb salad to a new level by adding crispy turkey bacon and a tangy dressing. With its mix of fresh greens, savory meats, and sweet vegetables, this salad is perfect for a quick lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup chopped cooked chicken breast
– 6 slices turkey bacon, crumbled
– 1/2 cup cherry tomatoes, halved
– 1/2 cup cucumber, sliced
– 1/4 cup crumbled blue cheese
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, chicken breast, turkey bacon, cherry tomatoes, cucumber, and blue cheese.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Rainbow Veggie Chopped Salad with Lemon Tahini Dressing
This vibrant salad combines a colorful medley of vegetables with the creamy tanginess of lemon tahini dressing, making it a perfect side dish or light lunch.
Ingredients:
– 2 cups mixed chopped vegetables (bell peppers, carrots, zucchini, red onion)
– 1/4 cup chopped fresh parsley
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini paste
– 1 clove garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine the mixed chopped vegetables and parsley.
2. In a small bowl, whisk together lemon juice, tahini paste, garlic, salt, and pepper until smooth.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Drizzle with olive oil and serve immediately.
Cooking Time: 10 minutes
Taco-Inspired Chopped Salad with Cilantro Lime Dressing
Elevate your salad game with this flavorful and refreshing take on a classic chopped salad, featuring the bold flavors of Mexico. Crunchy, colorful veggies meet zesty cilantro lime dressing for a taste adventure that’s sure to please.
Ingredients:
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup cooked black beans, rinsed and drained
– 1 cup diced bell peppers (any color)
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, black beans, bell peppers, and red onion.
2. In a small bowl, whisk together cilantro, lime juice, and olive oil to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Top with queso fresco or feta cheese (if using) and serve immediately.
Cooking Time: 10 minutes
Roasted Beet and Arugula Chopped Salad with Walnuts
Roasted Beet and Arugula Chopped Salad with Walnuts Recipe
Elevate your salad game with this sweet and earthy combination of roasted beets, peppery arugula, crunchy walnuts, and tangy goat cheese.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup chopped fresh mint leaves
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and chop into 1/4-inch pieces.
4. In a large bowl, combine arugula, mint leaves, goat cheese, and chopped walnuts.
5. Add the roasted beet pieces to the bowl and drizzle with olive oil.
6. Season with salt and pepper to taste.
Cooking Time: 50 minutes
Summer Peach and Cucumber Chopped Salad
Relish the sweet and refreshing flavors of summer with this light and revitalizing chopped salad, perfect for warm weather gatherings or a quick weeknight meal.
Ingredients:
– 2 ripe peaches, diced
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large bowl, combine diced peaches, cucumber slices, and red onion.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss gently to coat.
4. Season with salt and pepper to taste.
5. Top with crumbled feta cheese (if using) and garnish with fresh mint leaves (if desired).
6. Serve immediately.
Cooking Time: 10 minutes
Detox Green Chopped Salad with Lemon Garlic Dressing
Packed with nutrient-dense greens and invigorating flavors, this detoxifying salad is the perfect way to recharge and refresh your body. In just 15 minutes, you can create a healthy and revitalizing meal that will leave you feeling light and energized.
Ingredients:
– 4 cups mixed baby greens (kale, spinach, arugula)
– 1 cup chopped red bell pepper
– 1/2 cup sliced avocado
– 1/2 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, red bell pepper, avocado, and quinoa.
2. In a small bowl, whisk together garlic and lemon juice.
3. Pour dressing over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley.
Cooking Time: 15 minutes
Summary
Get ready to refresh your salad game with these 20 nutritious chopped salad recipes! From classic combinations like Greek Quinoa Chopped Salad and Mediterranean Chickpea Chopped Salad, to innovative pairings like Thai Peanut Chicken Chopped Salad and Taco-Inspired Chopped Salad, there’s something for every taste bud. These salads are not only delicious but also packed with vitamins, minerals, and antioxidants to keep you energized and satisfied all day long. Whether you’re a vegetarian, vegan, or meat-lover, these recipes will inspire you to create your own healthy and tasty chopped salad masterpieces!