Chopped salad. Hear us out. We combine the hallmark ingredients of two classic salads—Cobb and Waldorf—in this simple, satisfying, and we dare say stunning collision of healthy and indulgent.
Chopped salad. Yeah, we know, we said salad. Not like us. But before you run off in search of more indulgent food, hear us out. Those greens like kale and cabbage that everyone is saying you should try to eat more often? You’ll find them here jumbled with creamy avocado and pungent blue cheese and sweet apples and crunchy almonds. We also toss in some chicken and bacon—yep, bacon—for spectacularness and then the whole shebang is tossed with a perfectly sweetened mustard vinaigrette. This is a salad we can get excited about. We’re pretty confident it’ll excite you, too.–Angie Zoobkoff
Chopped Salad Recipe
- Quick Glance
- 15 M
- 15 M
- Serves 1 to 2
- 1 cup (1 1/4 ounces or 35 g) kale leaves, stems removed, roughly chopped or thinly sliced
- 1/2 cup (1 ounce or 28 g) radicchio, roughly chopped or thinly sliced
- 1/2 cup (1 ounce or 28 g) napa cabbage, roughly chopped or thinly sliced
- 2 ounces (56 g) cooked turkey or chicken, cut into small chunks
- 1 slice cooked bacon, crumbled
- 1/2 large avocado, sliced or chopped (about 85 g)
- 2 tablespoons (20 g) chopped apple (any kind you like!)
- About 12 (14 g) raw almonds, coarsely chopped or slivered
- Blue cheese crumbles (optional)
- 3 to 4 tablespoons (45 to 60 ml) honey Dijon vinaigrette
- 1. In a largish bowl, toss together the kale, radicchio, and cabbage and mix well. Scatter the turkey or chicken, bacon, avocado, apple, almonds, and blue cheese, if using, over the top. (If you want to make the salad ahead of time and take it to work for lunch, simply refrigerate the salad and the vinaigrette separately and toss them together at the last minute.)
- 2. Drizzle with the honey Dijon vinaigrette and toss to coat. Grab a fork and have at it.
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