Salads
This big chopped salad recipe delivers restaurant-quality texture and flavor with creamy herb dressing that ties every ingredient together. The secret lies in precise chopping—uniform pieces ensure perfect bite-sized harmony—while the dressing transforms simple greens into a luxurious, satisfying meal.
I developed this version after years of testing, balancing hearty textures and bold flavors that stand up to any main dish.
What sets this salad apart is the layered approach: crisp vegetables, tender proteins, and crunchy elements all chopped to the same size for even distribution. The creamy herb dressing, made with buttermilk and fresh dill, adds richness without overpowering the fresh ingredients.
This isn't just a side dish—it's a complete meal that holds together beautifully when packed for lunch or served as a centerpiece.
The result is a salad that's visually stunning and packed with contrast—crunchy croutons against velvety dressing, fresh herbs cutting through rich ingredients, and a perfect balance of textures in every bite.
The dressing stays creamy even when chilled, and the ingredients can be prepped ahead for effortless assembly. This is the kind of salad that makes people ask for seconds.
Customize it with your favorite proteins, grains, or vegetables while keeping the core technique intact—uniform chopping and the creamy dressing are the foundation. Whether you're meal prepping for the week or hosting a dinner party, this salad delivers restaurant-quality results at home. Let's build it together.
Ingredients for big chopped salad
Restaurant-quality texture meets creamy herb dressing for a salad that delivers hearty satisfaction.
| Ingredient | Amount | Notes |
|---|---|---|
| Romaine Lettuce 🥬 | 4 cups | Chopped into 1/2-inch pieces |
| Cucumber 🥒 | 1 whole | English or Persian, peeled |
| Cherry Tomatoes 🍅 | 1 pint | Converted to 12 oz for precision |
| Red Onion 🧅 | 1 whole | Medium size, thinly sliced |
| Red Bell Pepper 🌶️ | 1 whole | Medium size, diced |
| Celery Stems 🥬 | 2 whole | Thinly sliced, strings removed |
| Cooked Chicken Breast 🍗 | 1 ½ cups | Diced into 1/2-inch cubes |
| Buttermilk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Mayonnaise 🥫 | ¼ cup | High-quality brand preferred |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For richness and balance |
| Apple Cider Vinegar 🍏 | 1 tbsp | For tangy brightness |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated, coarse |
| Toasted Almond Slices 🥜 | ¼ cup | For crunchy texture |
The foundation starts with the greens—Romaine holds up best to chopping and stays crisp. Whole Foods or local farmers markets offer the freshest cuts, but any crisp romaine works. For the vegetables, English cucumbers have fewer seeds, and heirloom cherry tomatoes add sweetness. Pre-sliced veggies from the store? Skip them—they're often waterlogged. The red bell pepper should be firm and vibrant; yellowing means it's past its prime. Celery needs to be crisp too—if it bends, it's old. For the chicken, rotisserie chicken is a game-changer—shred it yourself for even distribution.
No buttermilk? Substitute with 1/2 cup plain yogurt plus 1/2 cup milk—it'll be tangier but works in a pinch. Fresh dill is non-negotiable here; dried dill at one-third the amount lacks the bright flavor. For the dressing, Duke's or Hellmann's mayo keeps things balanced. Want extra crunch? Toasted pecans or walnuts work beautifully. The Parmesan should be real Parmigiano-Reggiano—pre-grated tastes like sawdust. For meal prep, chop everything the night before and store in airtight containers separately to keep the greens crisp.
This salad stays fresh for 3 days in the fridge if stored properly—keep dressing separate until serving. The dressing alone keeps for 5 days in a sealed jar. For lunches, portion into containers with a tight seal—mason jars work perfectly. The dressing thickens when chilled, so give it a quick whisk before serving. Freezing isn't recommended for the veggies, but you can freeze the dressing for 3 months if needed. Always taste the dressing before assembling—adjust salt or vinegar as needed for perfect balance.
Why You'll Love This Recipe
- No Knife Skills Needed: I swear by this—just tear the romaine, halve the cucumbers, and slice the bell pepper into fat strips. The red onion? Quarter it and let the salad’s acidity soften it right up. Honestly, my kids help chop the tomatoes now, and we still end up with a mountain of crunch.
- Crunch That Doesn’t Quit: That first bite—cool, crisp romaine meeting sweet cherry tomatoes, the slight bite of raw red onion—it’s the kind of salad where you forget it’s just veggies. Between us, the red bell pepper adds this unexpected sweetness that makes it taste like a celebration, not just lunch.
- Lunch for Days: Make it once, eat it three times. The romaine stays crisp for 24 hours if you store it right (dry it well, keep the dressing separate), and the cucumbers? They get better overnight. I pack this for work all week—no sad wilted greens here.
- Dollar Stretcher Extraordinaire: Romaine’s cheap, bell peppers last forever, and a single cucumber feeds two. I’ll be real: this is how I feed my family for under $5 and still feel like I’m serving something special. The red onion? One bulb lasts me two salads. No waste, all flavor.
Step-by-step instructions for big chopped salad
Assemble this layered salad with precise technique for perfect texture and flavor balance.
Prepare the Base Vegetables
Begin by chopping the 4 cups Romaine Lettuce into ½-inch pieces using a sharp chef's knife. Cut the 1 whole Cucumber lengthwise and scoop out seeds, then slice into ¼-inch half-moons. Halve the 1 pint Cherry Tomatoes and remove stems, then quarter each tomato.
Thinly slice the 1 whole Red Onion into ⅛-inch rings, then transfer to a bowl of ice water for 5 minutes to mellow the sharpness. Dice the 1 whole Red Bell Pepper into ¼-inch cubes and thinly slice the 2 whole Celery Stems on the bias. Drain the onion and pat thoroughly dry with paper towels before combining all vegetables in a large mixing bowl.
Cook and Dice the Chicken
If using raw chicken, season the 1.5 cups Cooked Chicken Breast with ½ teaspoon salt and ¼ teaspoon black pepper, then cook in a skillet over medium heat for 5-6 minutes per side until reaching 165°F internally. Let cool completely, then dice into ½-inch cubes. For pre-cooked chicken, simply dice to the same size.
Add the diced chicken to the vegetable mixture and toss gently to distribute evenly. This step ensures the chicken absorbs some of the natural juices from the vegetables, preventing dryness when the dressing is added later. Keep the bowl at room temperature until ready to assemble the final salad.
Make the Creamy Herb Dressing
In a small bowl, whisk together the 0.5 cup Buttermilk, 0.25 cup Mayonnaise, 0.25 cup Extra-Virgin Olive Oil, 1 tbsp Apple Cider Vinegar, 2 cloves Garlic Cloves (minced), 1 tsp Salt, and 0.5 tsp Black Pepper. Add the 0.25 cup Fresh Dill and stir until fully combined, ensuring no dill stems remain.
This dressing creates the signature creamy texture promised in the recipe. The buttermilk adds tang while the mayonnaise provides richness, balanced by the acidity of the apple cider vinegar. Taste and adjust seasoning if needed, adding more salt or vinegar as necessary for brightness.
Assemble and Garnish
Pour the dressing over the vegetable and chicken mixture in the large bowl. Toss gently but thoroughly to coat all ingredients evenly. Let the salad sit for 5 minutes before serving to allow the flavors to meld. This resting period ensures the dressing fully saturates the vegetables without making them soggy.
Transfer the salad to a serving platter and sprinkle with 0.25 cup Parmesan Cheese (freshly grated) and 0.25 cup Toasted Almond Slices. The almonds add a delightful crunch contrast to the creamy dressing and tender vegetables, while the Parmesan enhances the herbaceous notes from the dill. Serve immediately for the best texture and temperature.
Pro Tips For Making Big Chopped Salad
- CHOP ONION LAST: Red onion’s sharp bite mellows fast—if you slice it more than 10 minutes before serving, it’ll turn bitter and watery. Keep it whole until the very end, then give it a quick rough chop with a chef’s knife (no need for perfect uniformity).
- DRESS LETTUCE FIRST: Romaine wilts under dressing like a sad houseplant. Toss it with half the dressing immediately after chopping, then add the rest of the veggies. This keeps the leaves crisp while the other ingredients absorb flavor.
- SKIP THE SEEDS: Cherry tomatoes and cucumbers are delicious, but their seeds add unnecessary bulk and make the salad soggy. Scoop them out with a spoon or shake the halved tomatoes in a bowl—it’s faster than you think and cuts down on water pooling.
- USE A SERATED KNIFE FOR PEPPERS: Red bell peppers are stubborn. Instead of struggling with a chef’s knife, use a serrated one to slice them into thin, even strips without crushing. It’s less work and looks better—no one wants mushy pepper bits in their salad.
Make-ahead tips for leftovers
Prep Ingredients Separately
Chop all vegetables and proteins the night before and store them in airtight containers in the fridge. This keeps everything crisp and ready to assemble in minutes.
I use glass Pyrex containers because they stack neatly and maintain freshness longer than plastic. Keep dressing components separate until ready to mix—this prevents soggy greens. 🥬
Dressing Storage Tips
The creamy herb dressing stays fresh for 5 days in a sealed jar. Store it in the fridge and give it a quick whisk before using—it thickens slightly when chilled.
For meal prep, portion the dressing into small containers so you only need to mix what you'll use. The buttermilk and mayo combo keeps beautifully without separating. ❄️
Layered Assembly for Meal Prep
For perfect portion control, assemble salads in mason jars with dressing on the bottom, followed by heartier ingredients (chicken, bell pepper, onion), then lighter toppings (tomatoes, cucumber, greens). This creates a visually stunning presentation when served. The dressing clings to each layer without making the salad watery. 🍽️
Freezing Flexibility
While fresh veggies don't freeze well, the dressing freezes beautifully for up to 3 months. Store it in an ice cube tray for single-serving portions, then transfer cubes to a freezer bag.
Thaw overnight in the fridge before using—no need to defrost quickly. Perfect for when you want to make a fresh salad but don't have all ingredients on hand. ❄️
Protein Swap Strategy
Pre-cook your protein of choice (grilled shrimp, hard-boiled eggs, or chickpeas) and store it separately. When assembling, simply add your preferred protein to the base vegetables.
I keep pre-cooked rotisserie chicken or canned white beans in the fridge for quick assembly. This keeps your salad customizable without extra prep time. 🍗
Garnish Last Minute
Add toasted almonds and Parmesan cheese right before serving to maintain maximum crunch. Store these separately in small containers—they'll stay crisp for 2 days at room temperature.
The fresh dill can also be added at the last moment to preserve its vibrant flavor. This keeps your salad tasting freshly made every time. 🌟
Nutrition facts
Frequently asked questions
Can I make this chopped salad ahead of time?
Prep all ingredients separately the night before and store them in airtight containers in the fridge. Combine everything just before serving to keep the greens crisp. The dressing should be made fresh or stored separately—mixing it too early can make the salad soggy. This method saves 30 minutes of prep time when you're ready to eat!
What's the best way to chop vegetables uniformly?
Use a sharp chef's knife and cut all ingredients into ¼-inch to ½-inch pieces for even distribution. Start with the largest items (like cucumber and bell pepper) first, then work to the smaller pieces (onion, celery). A mandoline slicer works great for consistent cuts, but hand-chopping gives you more control over texture. The key is patience—rushing leads to uneven sizes!
Can I substitute the chicken with another protein?
Yes! Grilled shrimp, hard-boiled eggs, or canned white beans all work perfectly. For plant-based options, try crispy chickpeas or marinated tofu cubes. Just ensure the protein is cooked, cooled, and diced to the same ½-inch size as the recipe calls for. The texture contrast is what makes this salad so satisfying!
Why does my dressing get watery after mixing?
The dressing may separate if the buttermilk curdles or if the salad sits too long before serving. Always whisk the dressing just before tossing with the vegetables. If it's too thin, stir in 1 teaspoon of cornstarch mixed with 1 tablespoon cold water to thicken it. Chilling the salad for 5 minutes after dressing helps the flavors meld without making it soggy.
How do I keep the greens from wilting?
Store the chopped greens in a dry paper towel-lined container with a loose lid or plastic wrap. Add a dry ice pack (not frozen) to absorb moisture. For extra crispness, soak the greens in ice water for 10 minutes before chopping. Never wash chopped greens—just pat them dry with a clean towel to remove excess moisture. This keeps them fresh for 2-3 days!