The Ultimate Chopped Salad

I’ve been in quite the lunch rut lately. After many days of avocado toasts and throwing everything into a tortilla to call it a lunch quesadilla, I’m craving a good old salad. There is something different about a salad made at home versus at a restaurant (in my opinion). It just hits differently. Ya know? Well we went to one of our favorite spots in Princeton recently and I was finally reunited with one of my favorite salads - the chopped salad at Roots Ocean Prime.

Later that week I came to the (obvious) conclusion that I could recreate this salad and be as satisfied with my lunch as I was after finishing our starters that night. I grabbed the appropriate veggies from the store, plugged in my food processor, and went to work. To make this salad I combined romaine, carrots, broccoli, cucumber, avocado, chickpeas, feta, and grilled chicken. If any of those things aren’t for you, take them out! If there are other ones you love, add them in! As always, the world is your oyster.

For dressing, I decided to go with a Greek focused salad dressing, but this could be delicious with a variety of options. Ceasar dressing, ranch, green goddess, even just plain oil and vinegar! Truly, it is a combo that goes great with just about all of them.

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The Ultimate Chopped Salad

Yield: 2

Author: Cameron Rogers

Prep time: 15 MCook time: 20 MTotal time: 35 M

my take on one of my favorite restaurant salads

Ingredients:

• Chicken breast (1)
• Romaine (1 head)
• Avocado (1/2)
• Broccoli (1 small head)
• Cucumber (1)
• Carrot (1)
• Chickpeas (1 cup)
• Feta (1/4 cup)
• Salad dressing of your choice (1/4 cup)
• Avocado oil (2 teaspoons)
• Salt
• Pepper

Instructions:

1. Season the chicken with salt, pepper, and avocado oil and cook to your liking – I prefer on the grill (around 10 minutes per side on high), but can also be baked or cooked in a skillet
2. Wash all of the vegetables
3. Chop the carrots, romaine, cucumber, and broccoli into large chunks and throw them in the food processor
4. Pulse on low until the vegetables have formed a thin and “chopped” consistency. This can be done using a knife as well, but I prefer the small consistency of a food processor
5. Drain and rinse the chickpeas and set aside
6. In a large bowl, add in the chopped vegetables along with sliced avocado, the feta, and the chickpeas
7. Toss this salad with the dressing of your choice
8. Season with salt & pepper
9. Serve in a bowl and top with the sliced chicken breast

Allergen Information

1. Gluten Free
2. Soy Free
3. Nut Free

Created using The Recipes Generator