A chopped salad is a salad in which the ingredients have been cut uniformly and then either arranged or mixed, depending on the style of the salad. Here are the key elements to making a chopped salad:
- Abundant texture : Ingredients should be cut into small and relatively uniform pieces.
- Assorted Ingredients : Use a variety of ingredients, such as romaine lettuce, crunchy vegetables, diced fruit, toasted nuts , and small croutons.
- Crunch : Chopped salads emphasize crunch, so favor romaine, baby gems, and iceberg lettuce over delicate greens like arugula and spring mix . Feel free to incorporate chickpeas , dried fruit, diced cheese , and other softer ingredients into your salad, as long as it retains its texture and crunch.
Flavor variations for chopped salad When it comes to flavor, anything goes, but make sure the ingredients work well together.
- Mediterranean : cucumbers, tomatoes, feta and mint.
- Italian : romaine lettuce, red onions, salami and peppers.
- Waldorf : celery, walnuts, apple and chicken.
- Classic Cobb : lettuce, chopped egg and bacon.
A salad suitable for the whole family
This Tex-Mex chopped salad will appeal to even the less adventurous eaters. It combines everything people love about traditional tacos , but in salad form. For the pickiest eaters, serve this salad deconstructed and let everyone assemble and dress their own.
How long does chopped salad last?
Once all your ingredients are ready and before you dress the salad, you can store the pre-chopped ingredients in the refrigerator for one to two days before they start to go bad. Keep crunchy items, like croutons , tortilla chips, or toasted nuts, separate and add them just before you dress the salad .
Exchanges and substitutions
This salad lends itself to countless swaps and substitutions. You can swap out the proteins , add different vegetables, or use different cheeses. Almost anything goes.
- Animal Protein Options : Pork tenderloin , shrimp , or chicken breast can all be swapped for chicken thighs. Just be sure to adjust the cooking time if necessary.
- Vegetarian version : Use extra-firm tofu that is sliced and then prepared like chicken. It is delicate, so pile it on top of the salad instead of tossing it in.
- Add beans : One to two cups of cooked black beans will add bulk and a dose of healthy fiber.
- Opt for more greenery : Add diced avocado seasoned with a pinch of salt.
- Swap the cheese : Use grated strong cheddar or Muenster for example.
Cooking recipe
1. Mix the salad ingredients:
Combine lettuce, red pepper, cucumber, tomatoes, and green onions in a large salad bowl. Set aside.
2. Grill the corn:
Season corn with 1/4 teaspoon salt and cook, stirring occasionally, until charred in spots and tender, about 3 minutes. Transfer to a plate.
3. Season the chicken:
4. Cook the chicken:
Flip the chicken and continue cooking until golden brown on the other side and cooked through, another 3 to 5 minutes.
5. Cut the chicken:
6. Prepare the dressing for the salad:
Place lime juice, vinegar, honey, cumin, salt, pepper, coriander and olive oil in a blender and blend until smooth. Add 1 tablespoon of water, if necessary, to make blending easier.
Alternatively, you can make this dressing by hand. Finely chop the cilantro and place in a medium bowl. Combine all the salad dressing ingredients and whisk until smooth.
7. Finish and serve the salad:
Add the corn and chicken to the salad bowl with the salad ingredients. Crumble the tortilla chips over the top.
Add about two-thirds of the dressing and toss lightly. Add more dressing and toss again, if necessary. Divide the salad among 4 bowls, garnish with Parmesan and serve.
Nutritional information (per serving):
- Calories: 855
- Lipids: 57 g
- Carbohydrates: 68 g
- Protein: 25 g
I hope you enjoy this delicious cooking recipe ! Please feel free to leave a comment.
Katie.M
UtensilsCulinaires - Kitchen utensils - Cooking recipes