Chopped Salad

Chopped Salad Recipe

The peppercorn-dill dressing called for in this recipe is delicious, but a homemade or store-bought vinaigrette would also work well.

Prep Time: 30 minutes

Serves: 6–8

Peppercorn-Dill Dressing:

  • 1-1/2 cups store-bought ranch dressing
  • 1/4 cup grated parmesan cheese
  • 2 tsp black pepper
  • 3 Tbsp rough-chopped dill

Salad:

  • 4 cups chopped romaine lettuce (about 2 heads)
  • 2 cups chopped red cabbage
  • 1 English cucumber, diced
  • 1 cup diced yellow bell pepper
  • 1 cup shredded carrots
  • 1/3 cup chopped scallions
  • 1 cup chopped cooked bacon
  • 1 cup chickpeas, drained and rinsed
  • 2 cups diced cooked chicken (preferably grilled)
  • 6 oz feta cheese, diced or crumbled
  • 1 cup chopped tomato
  • 3 hard-boiled eggs, chopped
  • 1/3 cup sunflower seed kernels

Preparation:

To make the dressing, add all of the dressing ingredients to a blender and blend until well combined. Refrigerate until ready to use.

To make the salad, add all of the ingredients up through the cooked chicken to a large bowl. Toss thoroughly. Add the feta, tomatoes, and eggs and gently toss together. Sprinkle the sunflower seed kernels over top. Serve with the peppercorn-dill dressing.

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