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Chop Salad

Course Salad


For the croutons

For the salad

  • 1 head butterhead lettuce washed, dried, and torn into bite-size pieces
  • ½ pound pastured bacon
  • 2 pounds roasted chicken (read how I do it HERE) or leftover chicken, cut into bite-size pieces
  • 3 eggs
  • 1 cup aw, organic cheese, cut or crumbled into bite-size pieces
  • 3 carrots

For the dressing:


The Croutons

  • We must start with the croutons because they'll gently bake while we put together the rest of the salad. To make homemade croutons, here's what I do
  • Cut the bread slices into nice, big crouton-sized pieces. However big or small you wish is just fine with me – no judgement here.
  • Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Gently toss with your fingers to evenly coat the croutons.
  • Bake in a preheated 375 degree oven until golden, toasted, and fragrant. I always error on the side of over-toasting because that's the way (uh huh, uh huh) I like it (uh huh, uh huh).

The Salad

  • Put the washed, dried, and torn lettuce into a large bowl. Large enough to hold the rest of the goodies. Am I the only one who tears lettuce instead of cuts it? I think my Mom told me that's how it must be done. Either way. Get the lettuce in the bowl, baby.
  • Cut the bacon into small bits and fry in a cast iron skillet until crisp. Remove to a plate and let cool.
  • While the bacon is cooking, let's turn our attention to those farm fresh eggs we're going to hard boil. Get a small saucepan of hot water boiling on the stove – just enough water to cover the eggs. Once the water boils, gently drop the whole eggs into the hot water (I always start with room temperature eggs) and boil for 8 minutes. No more, no less. After 8 minutes, quickly run the eggs under cold water. Peel immediately.
  • Cut the roasted chicken into bite-size pieces as well – I told you, this is a chop salad! Chop, chop, chop. Leftover chicken from making stock works great for this salad, as does any sort of leftover cooked chicken breasts or grilled pieces. I usually use the leftover chicken from one of the home roastedhome raised chickens that we enjoy most Sundays for supper. The skin is lightly salted. Nothin' major, but chicken this good speaks for itself!
  • Lastly, chop the carrots. Or do as I've done, and peel them into nice, long, beautiful shreds. I like the texture of shredded carrots in salad. But do as you wish.
  • Compile the salad: lettuce, crumbled cheese, fried bacon bits, chopped chicken, hard boiled eggs, shredded carrots. Looking good, isn't it? That was a rhetorical question. The answer is yes. Of course.

The Dressing

  • Add in the red wine vinegar
  • And the the Dijon mustard… and the lemon juice, garlic, and maple syrup.
  • And slowly drizzle in the olive oil while the blender runs (this will help it to whip together and remain that way). Blend for one minute.
Keyword chopped, salad