Get ready to elevate your lunch game! Chopped salads are a staple for many, and for good reason – they’re easy to make, packed with nutrients, and can be customized to suit any taste. Whether you’re in the mood for something classic or adventurous, we’ve got you covered with these 18 flavorful chopped salad recipes that everyone will love.
From the Mediterranean-inspired flavors of Greece and Italy, to the bold and spicy flavors of Mexico and Thailand, each recipe is a masterclass in texture and flavor combination. With ingredients ranging from creamy avocados to tangy feta cheese, and dressings as diverse as ranch and tahini, there’s something for everyone in this roundup.
In this article, we’ll dive into each of these 18 recipes, highlighting the unique flavors and textures that make them so delicious. Whether you’re a seasoned salad lover or just looking for some inspiration for your next meal prep, you won’t want to miss out on these mouthwatering chopped salads.
Greek Chopped Salad with Feta and Olives
A refreshing and flavorful salad that combines the classic Mediterranean flavors of Greece, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup red onion, thinly sliced
– 2 tbsp extra-virgin olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, cherry tomatoes, feta cheese, olives, and red onion.
2. Drizzle with olive oil and lemon juice; toss to coat.
3. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Southwestern Chopped Salad with Avocado Dressing
A flavorful and refreshing salad that combines the bold flavors of Southwestern cuisine with a creamy avocado dressing.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked black beans, rinsed and drained
– 1 cup diced bell peppers (any color)
– 1 cup diced tomatoes
– 1/2 cup crumbled queso fresco or feta cheese
– 1 ripe avocado, diced
– 1 tablespoon lime juice
– Salt and pepper to taste
– Optional: jalapeños, cilantro, or other desired toppings
Instructions:
1. In a large bowl, combine mixed greens, black beans, bell peppers, and tomatoes.
2. In a blender or food processor, combine avocado, lime juice, salt, and pepper until smooth.
3. Pour the avocado dressing over the salad and toss to coat.
4. Top with queso fresco or feta cheese and any desired additional toppings.
5. Serve immediately.
Cooking Time: 10 minutes
Asian Chopped Salad with Sesame Ginger Dressing
This refreshing salad combines crunchy vegetables, savory tofu, and a tangy sesame ginger dressing, perfect for a quick and healthy meal or snack.
Ingredients:
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup firm tofu, cut into small cubes
– 1 cup mixed veggies (bell peppers, carrots, snap peas, etc.)
– 1/4 cup chopped scallions
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, tofu, and veggies.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle scallions on top and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Mediterranean Chickpea Chopped Salad
Mediterranean Chickpea Chopped Salad Recipe
This vibrant salad is a flavorful blend of chickpeas, fresh vegetables, and tangy dressing, perfect for a quick lunch or dinner.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup pitted Kalamata olives, sliced
– 2 tbsp extra-virgin olive oil
– 2 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chickpeas, red bell pepper, cucumber, feta cheese (if using), and olives.
2. Drizzle with olive oil and lemon juice; toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! This salad is ready in minutes.
BBQ Ranch Chopped Salad with Grilled Chicken
Satisfy your cravings with this flavorful salad featuring grilled chicken, tangy BBQ ranch dressing, and a medley of crunchy vegetables.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup cherry tomatoes, halved
– 1/2 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped cilantro
– 2 tbsp BBQ ranch dressing
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine mixed greens, cherry tomatoes, red onion, feta cheese, and cilantro.
3. Slice grilled chicken into strips and add on top of the salad.
4. Drizzle BBQ ranch dressing over the salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Kale and Quinoa Chopped Salad with Lemon Tahini Dressing
This refreshing salad combines the nutty flavor of quinoa with the earthy taste of kale, all wrapped up in a creamy lemon tahini dressing.
Ingredients:
– 1 cup cooked quinoa
– 2 cups curly kale, stems removed and chopped
– 1/2 cup red onion, thinly sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon tahini
– 1 garlic clove, minced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine quinoa, kale, red onion, and parsley.
2. In a small bowl, whisk together lemon juice, tahini, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Top with feta cheese, if using.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Mexican Street Corn Chopped Salad
Get ready to spice up your salad game with this vibrant and flavorful Mexican Street Corn Chopped Salad! This recipe is perfect for a quick weeknight dinner or as a side dish for your next fiesta.
Ingredients:
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine corn kernels, red bell pepper, and cilantro.
2. Add the chopped jalapeño pepper and toss gently.
3. Squeeze lime juice over the mixture and drizzle with olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Cobb Chopped Salad with Blue Cheese Dressing
This classic salad gets a boost from tangy blue cheese dressing and crunchy bacon bits. A perfect combination of flavors and textures that’s sure to please!
Ingredients:
– 4 cups mixed greens
– 1 cup cooked chicken, diced
– 1/2 cup crumbled blue cheese
– 1/2 cup crispy bacon, chopped
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tablespoons blue cheese dressing
Instructions:
1. In a large bowl, combine mixed greens, chicken, blue cheese, bacon, cherry tomatoes, and red onion.
2. Drizzle with blue cheese dressing and toss to coat.
3. Serve immediately.
Cooking Time: None! This salad is ready in minutes!
Autumn Chopped Salad with Pumpkin Seeds and Cranberries
Celebrate the flavors of fall with this vibrant chopped salad, featuring the sweetness of pumpkin seeds and cranberries, mixed with the earthiness of kale and the tanginess of citrus.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 cup butternut squash, peeled and cubed
– 1/4 cup pumpkin seeds
– 1/2 cup dried cranberries
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons freshly squeezed orange juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Toss the squash cubes with a pinch of salt and roast for 20-25 minutes, or until tender.
2. In a large bowl, massage the chopped kale with your hands for about 2 minutes to soften the leaves.
3. Add the roasted squash, pumpkin seeds, cranberries, and goat cheese (if using) to the bowl.
4. Squeeze the orange juice over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Antipasto Chopped Salad with Italian Dressing
This refreshing salad combines the flavors of Italy with the convenience of a one-bowl meal. Perfect for a quick lunch or dinner, it’s packed with juicy meats, tangy cheeses, and crunchy veggies.
Ingredients:
– 4 cups mixed greens
– 1 cup chopped prosciutto
– 1/2 cup sliced pepperoni
– 1/2 cup crumbled mozzarella cheese
– 1/4 cup chopped red onion
– 1/4 cup chopped bell peppers
– 2 tablespoons Italian dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, prosciutto, pepperoni, mozzarella cheese, red onion, and bell peppers.
2. Drizzle with Italian dressing and toss to coat.
3. Season with salt and pepper as needed.
4. Serve immediately.
Cooking Time: 5 minutes
Spicy Thai Chopped Salad with Peanut Dressing
This refreshing salad combines the bold flavors of Thailand with a creamy peanut dressing, perfect for a light and spicy meal or as a healthy snack. Crunchy vegetables, savory protein, and aromatic spices come together in a delightful harmony.
Ingredients:
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cooked chicken breast, diced
– 1/2 cup chopped red bell pepper
– 1/2 cup chopped cucumber
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped peanuts
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine peanut butter, soy sauce, rice vinegar, honey, ginger, and red pepper flakes. Blend until smooth.
2. In a large bowl, combine mixed greens, chicken breast, bell pepper, cucumber, cilantro, and peanuts.
3. Pour the peanut dressing over the salad and toss to combine.
4. Season with salt and pepper, to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Summer Garden Chopped Salad with Herb Vinaigrette
Summer Garden Chopped Salad with Herb Vinaigrette
This refreshing salad celebrates the flavors of summer with a vibrant mix of garden-fresh greens, crunchy veggies, and zesty herb vinaigrette. Perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber slices
– 1/2 cup sliced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, red bell pepper, and feta cheese.
2. In a small bowl, whisk together olive oil, white wine vinegar, and dried thyme.
3. Pour vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley and serve immediately.
Cooking Time: 10 minutes
Buffalo Chicken Chopped Salad with Blue Cheese
Spice up your salad game with this bold and tangy recipe that combines the flavors of buffalo chicken, blue cheese, and crunchy veggies. Perfect for a quick lunch or dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup Frank’s RedHot sauce
– 2 tbsp olive oil
– 1 head iceberg lettuce, chopped
– 1 red bell pepper, diced
– 1 small red onion, thinly sliced
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together Frank’s RedHot sauce and olive oil.
3. Add chicken breast to the marinade and refrigerate for at least 30 minutes.
4. Grill or bake the chicken until cooked through, about 20-25 minutes.
5. Chop the cooked chicken into bite-sized pieces.
6. In a large bowl, combine chopped lettuce, bell pepper, onion, blue cheese, cilantro, and buffalo chicken.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Roasted Sweet Potato and Kale Chopped Salad
Discover the perfect blend of sweet and savory flavors with this delicious roasted sweet potato and kale chopped salad. A simple yet impressive side dish or light lunch.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 bunch of curly kale, stems removed and discarded, leaves chopped
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese (adds a creamy touch)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add chopped kale and cook until wilted, about 5 minutes.
4. In a large bowl, combine roasted sweet potatoes, cooked kale, and apple cider vinegar. Toss to combine. Season with salt and pepper to taste.
5. If using goat cheese, crumble on top and toss gently.
Cooking Time: 30-35 minutes
Greek Yogurt Chicken Chopped Salad
This refreshing salad combines the tanginess of Greek yogurt with the creaminess of cooked chicken, all wrapped up in a crunchy and flavorful package. Perfect for a quick lunch or dinner, this recipe is easy to customize to your taste.
Ingredients:
– 1 pound boneless, skinless chicken breast
– 1/2 cup plain Greek yogurt
– 1 tablespoon olive oil
– 1 small red onion, diced
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook chicken breast in the oven for 20-25 minutes, or until cooked through.
3. Let chicken cool, then chop into small pieces.
4. In a large bowl, combine mixed greens, diced red onion, and halved cherry tomatoes.
5. Top with chopped chicken and crumbled feta cheese (if using).
6. Drizzle with olive oil and Greek yogurt, seasoning with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pesto Chopped Salad with Mozzarella and Tomatoes
A flavorful and refreshing summer salad that combines the brightness of pesto with the creaminess of mozzarella and the sweetness of tomatoes. This easy-to-make recipe is perfect for a light lunch or dinner.
Ingredients:
– 4 cups mixed greens
– 1/2 cup freshly made pesto
– 8 oz fresh mozzarella cheese, sliced
– 2 large tomatoes, diced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens and pesto. Toss until the greens are evenly coated.
2. Arrange the sliced mozzarella cheese on top of the salad.
3. Add the diced tomatoes and sprinkle with chopped basil.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Avocado Black Bean Chopped Salad with Lime Dressing
This vibrant salad combines the creaminess of avocado, the earthy flavor of black beans, and the brightness of lime juice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 ripe avocado, diced
– 1 cup cooked black beans, rinsed and drained
– 1/2 red bell pepper, seeded and chopped
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine avocado, black beans, and red bell pepper.
2. In a small bowl, whisk together lime juice and a pinch of salt and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with cilantro and serve immediately.
Cooking Time: 10 minutes
Bacon and Egg Chopped Salad with Mustard Vinaigrette
A hearty and flavorful salad that combines the richness of bacon, eggs, and avocado with a tangy mustard dressing. Perfect for brunch or a light lunch.
Ingredients:
– 4 cups mixed greens
– 6 slices of cooked bacon, chopped
– 2 large eggs, hard-boiled and chopped
– 1 ripe avocado, diced
– 1/2 cup cherry tomatoes, halved
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chopped bacon, eggs, avocado, and cherry tomatoes.
2. In a small bowl, whisk together mustard and vinegar until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10-15 minutes
Summary
Get ready to elevate your salad game with these 18 flavorful chopped salad recipes! From classic combinations like Greek Chopped Salad with Feta and Olives to bold flavors like Southwestern Chopped Salad with Avocado Dressing, there’s something for everyone. Discover international inspirations like Asian Chopped Salad with Sesame Ginger Dressing or try Mediterranean twists like Mediterranean Chickpea Chopped Salad. Whether you’re in the mood for something light and refreshing or hearty and satisfying, these recipes are sure to delight.