Easy Chopped Salad

A flavorful restaurant quality salad made at home from from bags of salad mix, chicken, bacon and cheese in a white bowl on a red and white plaid napkin.

Start with bags of veggie slaw and lettuce to make several restaurant quality chopped salads at home. The base salad is easy to customize and enjoy throughout the week.

Course Main Course, Side Dish

Cuisine American

Keyword Chopped Salad

Prep Time 20

Total Time 20

Servings servings

Calories 260kcal

Author Jennifer Osterholt

Ingredients

12 ounce bag broccoli slaw about 4 cups
10 ounce bag cabbage salad mix about 4 cups
20 ounces romaine lettuce about 6-8 cups after chopping
2 cups cheddar cheese
1 cup red pepper chopped
1 cup tomato chopped
1/2 cup red onion finely chopped, optional
1/2 cup Olive Garden italian dressing
1/2 cup Hidden Valley ranch dressing

Instructions

Pour one bag of salad at a time in a large mixing bowl and use clean kitchen scissors to chop contents.
Use a knife and cutting board or food chopper to chop remaining ingredients.
Toss together and store in an airtight metal bowl or glass dish in the refrigerator until chilled through.
Just before serving mix salad dressing into the amount of salad that you plan to eat at that meal. Enjoy!

Notes

Everything in the salad must be chopped finely! This step makes these salads special.
Store in a metal bowl with a tightly sealing lid or tightly sealing glass containers. We like these Cuisinart metal bowls or Ello food storage containers. This will extend the shelf life of the salad by 3 to 5 days because it will get cold faster and hold at a colder temperature.
Always prep the components ahead of time and chill thoroughly!

Nutrition