A Homemade Take on Culinary Dropout’s Chopped Chicken Salad
There’s something undeniably satisfying about a perfectly balanced chopped salad. Inspired by the fan-favorite Chopped Chicken Salad from Culinary Dropout, this homemade version is just as flavorful and hearty, making it a great option for lunch, dinner or appetizer. Featuring crisp romaine lettuce, juicy skillet-cooked chicken, creamy diced avocado, smoky bacon, shredded cheddar cheese, fresh cherry tomatoes and a tangy barbecue ranch dressing, this salad is a true crowd-pleaser.
The Dressing
Most of the flavor is coming from the dressing. Don’t be tempted to grab a bottle of ranch off the shelf for this. With just a few ingredients, you’ll have a restaurant-quality dressing. I promise, it’s not complicated. Here’s what you’ll need:
- 2 tsp ranch dressing mix (I use Hidden Valley)
- 1/3 c buttermilk
- 3 tablespoons mayonnaise (I use Hellmann’s)
- 1/4 c sour cream (I use Daisy)
- 2 tablespoons barbecue sauce (I use Sweet Baby’s Ray’s Original)
The Salad
The primary components of the salad remind me of a B.L.T. You pick up those flavors right away. The cheese is optional but the restaurant uses shredded white cheddar. Also optional is the garnish of a deviled egg. Each salad gets one at the restaurant but if you don’t have some already prepared, don’t worry about it. The salad makes enough for 2 people and the ingredients are as follows:
- 2 heads Romaine lettuce
- 1 c cherry tomatoes (I use Ruby Row’s from Kroger)
- 1/2 avocado (or a whole avocado if you love it)
- 6 slices bacon
- 1/3 c shredded white cheddar cheese
- 2 cooked chicken breasts
- deviled egg
Chopped Chicken Salad
Ingredients
- 2 heads romaine lettuce chopped
- 1 c cherry tomatoes halved
- 6 slices thick cut bacon cooked, crumbled
- 1/2 avocado diced
- 1/3 c white cheddar cheese shredded
- 1 deviled egg optional
Chicken
- 2 boneless skinless chicken breasts
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp olive oil for cooking
BBQ Ranch Dressing
- 1/4 c sour cream
- 3 tbsp mayonnaise
- 1/3 c buttermilk
- 2 tbsp BBQ sauce Sweet Baby Rays
- 2 tsp ranch dressing mix Hidden Valley
Instructions
- Prepare the dressing first so it has time to marinate together. Add everything to a mason jar. Close the lid tightly, shake and store in the fridge until it's time to eat.
- Make the bacon. If using the oven I like to line a sheet pan with parchment paper. Bake on 400 for for 20 minutes, flip and cook about 10 more minutes. Lay the bacon on paper towels and crumble once cool. If using a pan, preheat over medium, slice the bacon then cook until golden brown. Use a slotted spoon to retrieve the bacon and lay on paper towels.
- While the bacon cooks, prepare 1-2 chicken breasts. Cut off any excess fat or gristle. Pound so they're even in thickness. Season on both sides with garlic powder, onion powder, salt and pepper. Cook in olive oil just under medium heat for 6-7 minutes per side. Let rest then dice up.
- Wash and chop the romaine. Store in the fridge if not using immediately.
- Slice the tomatoes, shred the cheese and dice your avocado just before you're ready to serve.
- Toss lettuce in 2/3 of the dressing. Add the chicken, bacon, avocado, cheese and tomatoes. Top with the remaining dressing and serve.