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Chopped Salad Ideas?

dahlsk May 15, 2008 01:31 PM

With the weather warmer in MN (finally!!), my craving has turned to chopped salads as a light dinner entree. My favorite is a copy of the Stetson Chopped Salad from Cowboy Ciao in Scottsdale (Sooo good! I copied it down at the restaurant but later found it on epicurious). It includes israeli couscous, smoked salmon, arugula, corn, tomatoes, pumpkin seeds, currants, asiago and a buttermilk basil dressing.

I'd love to hear any other favorite ideas for chopped salads, as I don't want to get sick of the Stetson by making it too often, thanks!

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  1. g
    gordeaux RE: dahlsk May 15, 2008 01:44 PM

    Usually by switching out ingredients you can alter it enough. Just because it's on paper doesn't mean that it's the ONLY thing you can do. Just vamp a little! Use what's in season and or on sale:

    roasted chicken intead of the smoked salmon.
    Leftover Grilled fish (one of my faves)
    Sliced rare roast beef from the deli
    Swiss cubes
    Smoked Gouda cubes (another fave)
    tiny pasta tubes (or really any other pasta)
    Grapefruit sections (another fave here)
    Strwaberries (should be dirt cheap and excellent right now)
    Fried garlic bits that you find in south asian mkts (another fave)
    shelled edamame
    The list can go on as long as you'd like. Use common sense. Build on your "Stetson" or go in another direction. It's a salad. Anything goes with common sense, of course.
    Who needs a recipe on paper? Make a salad. Put what you LIKE in it.

    1. Pia RE: dahlsk May 15, 2008 05:08 PM

      Cucumber, tomato, bell pepper, chick pea, scallions (white and green parts), minced garlic, lemon juice and a teeny bit of olive oil. You can serve it on top of a warmed pita with homemade hummus, or mix it with plain yogurt and sprinkle a little garam masala for more of a chunky raita.

      1. j
        JanRan RE: dahlsk May 15, 2008 07:01 PM

        Have you ever had the Chopped BBQ Chicken Salad at California Pizza Kitchens. It's one of my favorites and I've made it at home--sometimes leaving out the chicken, or just using grilled chicken, or substituting shrimp.

        Here are the ingredients:
        Chop or cut into strips --
        --iceberg lettuce
        --romaine lettuce
        Also add
        --black beans
        --corn kernels
        --fresh cilantro and basil
        --shredded monterey jack cheese

        mix with ranch dressing (or chipotle ranch dressing--just add some ground chipotle or chipotle in adobe sauce to ranch dressing)

        sprinkle with crushed tortilla chips

        top with BBQ chicken (I usually cook boneless breasts in BBQ sauce)

        1 Reply
        1. re: JanRan
          HillJ RE: JanRan May 9, 2011 05:57 PM

          Cal Pizza Kitchen's Moroccan-spiced chicken breast with crisp Romaine lettuce, roasted butternut squash, Medjool dates, fresh avocado, fresh beets, chopped egg, carrots, dried cranberries and red bell peppers. Tossed with champagne vinaigrette. Toasted almonds.

          And, I love a good chopped cobb salad!

        2. l
          lgss RE: dahlsk May 15, 2008 07:18 PM

          Not sure what the term "chopped" salad means, but tonight for supper we had fine matchsticks of zucchini and sliced red bell pepper topped with hummus and served with soy/rice crackers.

          1. stellamystar RE: dahlsk May 15, 2008 09:20 PM

            I heart any kind of chopped salad - makes me miss the Portillo's chopped salad..(chicago area).

            I vote for blue cheese, small pastas, shredded chicken, red onion, chopped up romaine, and cucumber.

            1 Reply
            1. re: stellamystar
              gordeaux RE: stellamystar May 16, 2008 07:15 AM

              Sorry to inform you, but I just had the Portillos chopped salad a few days ago. Not sure why, really, but I LOVE those things too.

            2. l
              lexpatti RE: dahlsk May 16, 2008 07:22 AM

              I made this recent Stuffed Portobella Mush Salad - that was fantastic. Grill the big port. , both sides. While that's going on mix chopped tomatoes, sliced celery, sliced red onion, another port mush (sliced), sliced radishes and stale bread cubes. Mix in fresh lemon juice and oilve oil. Pile this mixture on the grilled port. mushrooms. top with shaved parm cheese. It was fantastic.

              1. g
                girlwonder88 RE: dahlsk May 16, 2008 09:45 AM

                I love this Mexican chopped Salad with Honey Lime Dressing, from epicurious, and since it's a Self recipe, it's also very healthy. Grilled chicken is a fabulous addition!

                1. chef chicklet RE: dahlsk May 16, 2008 11:40 AM

                  Me too I love salads. Btut when you say "chopped" cobb salad comes to mind and that's not what I crave ( although they are mighty good too!).

                  Here is a fresh Portugese version. Made with potatoes and green beans, tuna, egg and other delightful veggies. I hope you enjoy it as much as I do. Now this one, I DO crave!
                  I also love to make chicken or shrimp on the bbq, add that to a medly of veggies and wow am I ever happy/ here are a few of my salads that might inspire you on to make your own!
                  http://www.flickr.com/photos/7220939@... wrap this in a flat bread or mix it with cous cous- for a yummy meal


                  I love salads, all the freshness and crispy vegatables.Or roasted even, so many ways. There are just so many ways to enjoy a salad, hot or cold. Just have fun with it!

                  1 Reply
                  1. re: chef chicklet
                    Phurstluv RE: chef chicklet May 16, 2008 06:54 PM

                    We love cobb salad too, and a fun way to do it is layered in a clear trifle dish, a la a Gourmet recipe from a couple of years ago. Last week we used turkey tenderloins that we grilled, and start the layer with chopped romaine & butter lettuces. Then add the cubed turkey or chicken. Add crumbled bacon ( about 4 thick slices). We always add sliced black olives and grape tomatoes, then cubed ripe avocado, the chopped hard boiled eggs ( about 2) and crumbled blue cheese and chopped chives. We serve it with our homemade blue cheese or creamy roquefort dressing, but Gourmet suggested a red wine vinaigrette. If you really want the recipe, I'll look it up and give you the link.

                  2. p
                    pamd RE: dahlsk May 16, 2008 08:32 PM

                    2 favorites of mine are Italian style & Greek style.
                    -romaine lettuce, grilled chicken, Italian salami, tomatoes, mushrooms, red onions, garbanzo beans and provolone cheese
                    -romaine lettuce, grilled chicken or gyro meat, kalamata olives, tomatoes, cucumbers, red onions, and feta (pita on the side)

                    2 Replies
                    1. re: pamd
                      soypower RE: pamd May 16, 2008 09:16 PM

                      i add some chiffonade of fresh basil and sliced green onions to my italian chopped salad...

                      to other tossed salads, i like to add some choppeed mint to give it a bright, fresh flavor.

                      1. re: pamd
                        chef chicklet RE: pamd May 17, 2008 12:05 AM

                        oh never done an Italian one this way! good idea, sort of a chopped antipasto salad. nice.

                      2. Shrinkrap RE: dahlsk May 8, 2011 08:14 PM

                        Resurrecting this thread after the chopped salad at Market is St. Helena.

                        Not enough avocado and blue cheese /(unlike the one at Press,also in St, Helena.... yummo!, but I THINK there was broccoli, and cauliflower, and I like that idea. What Is defines a "chopped salad", and does anybody know a recipe with broccoli and cauliflower?

                        1. l
                          lgss RE: dahlsk May 9, 2011 05:51 PM

                          Does Shepherd's Salad count?

                          1. Emme RE: dahlsk May 9, 2011 07:56 PM

                            3 year old thread, but here goes anyway...

                            - love shiitake and other wild mushrooms in a miso or soy glaze with onions, cooked then cooled, and served over chopped artichoke hearts and hearts of palm, some chopped roasted garlic, and topped with some slice seared tuna (ahi or albacore) and finished with ponzu

                            - dice tomatoes and red onions tossed in a balsamic vinegarette and allowed to marinate over night. then topped with chopped roasted garlic chicken. simple yet so good.

                            - ratatouille salad - finely chop eggplant, tomato, onion, zucchini, mushrooms if desired, garlic, and cook in a pot with oregano, basil, and/or parsley. allow cool and serve over mixed greens or in lettuce cups. finish with a grating of parmesan or goat cheese or feta, or even ricotta and some more fresh herbs

                            - chopped roasted sweet potatoes, black beans, onions, garlic, tomatoes, gruyere or jarlsberg or jack cheese, some chopped roasted turkey

                            - watermelon, feta, mint leaves, onion with red wine vinegarette or shallot vinegarette

                            -personally, my favorite chopped salads are comprised of chilled, pre-roasted veggies including cauliflower, celery, onion, etc with some chopped hearts of palm and artichoke hearts, sometimes topped with fish or shrimp or scallops... and generally with a soy dressing of some sort...

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