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Classic Chopped Salad

When we were traveling around the country shooting episodes of our Food Network show, Road Tasted, we ate lots of fried, barbecued, and sugary food (Hey, it’s a tough job but somebody has to do it). Wherever we were, Bobby would seek out a salad for lunch or dinner to add a little balance to his diet. The night he discovered chopped salad, it was love at first sight. He developed this easy week-night recipe as soon as we were back home. It’s a salad that accommodates almost any ingredient—feel free to add your own personal favorites into the mix.

Recipe information

  • Yield

    serves 4

Ingredients

6 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
6 cups chopped romaine lettuce hearts (about 2 hearts)
3 plum tomatoes, chopped (about 1 1/2 cups)
1/4 pound sliced ham, cut into 1/4-inch strips
2 small cucumbers, peeled, seeded, and diced (about 1 1/2 cups)
1 cup diced cooked chicken
1 avocado, halved, peeled, pitted, and diced
1 cup grated cheddar cheese (4 ounces)
1/2 cup chopped pimientos

Preparation

  1. Step 1

    To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

    Step 2

    In a large bowl, combine the lettuce, tomatoes, ham, cucumbers, chicken, avocado, cheddar cheese, and pimientos. Toss with the dressing until well combined and serve.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsSaladRomaineLettuceLeafy GreensVegetablePlum TomatoTomatoHamMeatCucumberChickenPoultryAvocadoCheddarCheeseDairyMainLunchDinnerGluten FreeNut FreeKetoWeeknight MealsNo-CookCookbooks
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