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Ruth’s Chris Steakhouse Chopped Salad

A vibrant and delicious salad featuring a mix of fresh vegetables, cheeses, and proteins, all tossed with a creamy dressing, perfect as a starter or light main course.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups iceberg lettuce, chopped
  • 2 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup shredded carrots
  • 1/2 cup red onion, finely chopped
Cheese and Protein
  • 1/2 cup crumbled feta cheese
  • 1 cup cooked chicken breast, diced (or any protein of your choice)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olives, sliced (optional)
Dressings
  • 1/2 cup ranch dressing or honey mustard dressing

Method
 

Preparation
  1. Wash all your vegetables thoroughly. Chop the iceberg and romaine lettuce into bite-sized pieces and place them in a large mixing bowl.
  2. Add the halved cherry tomatoes, diced cucumber, shredded carrots, and finely chopped red onion to the bowl.
  3. Add the cooked chicken and crumbled feta cheese. If you’re using olives, toss those in too.
  4. Sprinkle the fresh parsley over the top to bring in some added flavor and freshness.
  5. Drizzle your chosen dressing over the mixture, starting with a moderate amount, then toss the salad thoroughly. Taste and add more dressing if necessary, tossing again.
  6. Serve the salad immediately for the best taste and texture.

Notes

For added crunch, consider tossing in some sunflower seeds or chopped nuts. You can customize the protein or dressing based on your preferences. Store leftovers in an airtight container and keep the dressing separate to avoid sogginess.