The Chris Chopped Salad with Lemon-Basil Dressing Recipe is a vibrant, crunchy salad that’s perfect for lunch or dinner any time you crave something fresh but satisfying. It’s a wonderful way to use everyday veggies, jazzed up with a tangy, herbaceous lemon-basil dressing that brings everything together with a bright pop. I love making this whenever I want a salad that feels like a real meal—full of texture, flavor, and a touch of indulgence from bacon and blue cheese.
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Why You’ll Love This Chris Chopped Salad with Lemon-Basil Dressing Recipe
This recipe strikes the perfect balance between crunchy fresh greens, bold flavors, and a lively dressing that’s zesty yet smooth. It’s a crowd-pleaser that works well as a light dinner or a hearty side, and I always find it makes a great anytime salad that holds up well without getting soggy.
- Texture you want: crisp iceberg and radicchio, tender spinach, and a bit of bite from onions and olives
- Flavor that pops: zingy lemon-basil dressing with sweet honey and sharp Dijon mustard
- Everyday ingredients: easy to find in most kitchens or markets
- Works for any night: quick to toss together, yet impressive and satisfying
Ingredient Spotlight
You’ll notice the salad is built to deliver layers of texture and brightness—crispy bacon and crunchy celery meet creamy eggs and cheese, while the dressing pulls it all together with fresh lemon and basil. If you need to swap anything, I’ve got some simple ideas below that don’t sacrifice the flavor magic.
- Iceberg lettuce: Go for firm, pale green leaves that shred easily for that classic crunch.
- Blue cheese: Opt for crumbled to blend easily; feta is a lighter, subtler alternative.
- Fresh basil: Make sure it’s vibrant, no wilting—fresh herbs lift the dressing and the whole salad.
Seasonality & Sourcing
For the best Chris Chopped Salad with Lemon-Basil Dressing Recipe experience, get your hands on fresh basil in warm months—it really shines then. Winter? Swap to fresh spinach and store-bought olives that are plump and firm. I like shopping local farmers' markets in spring and summer for crisp radicchio and tomatoes; they bring a great balance to the salad’s bitterness and sweetness. And if you’re watching your budget, iceberg, onions, and celery are consistently affordable year-round staples.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by hard-boiling your eggs—about 9 minutes gives that perfect firm yolk without dryness. While they cook, finely chop the iceberg lettuce, radicchio, and baby spinach. Dice the red onion, celery, and slice the green olives and mushrooms. One common slip is cutting the greens too coarsely; chopping them finely ensures every bite carries a mix of textures. Don’t rush this step—it sets the tone for the whole salad.
Step 2 — Cook & Build Flavor
Next, crisp up your bacon strips in a pan over medium heat until golden and crunchy. If the bacon cooks too fast, it can burn and become bitter, so keep an eye and flip often. Drain on paper towels, then crumble. Toss your fresh chopped veggies, bacon, and eggs gently in a large bowl. Making the lemon-basil dressing is quick—whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, and freshly chopped basil. Taste and adjust salt and pepper. Pour over your salad and toss to coat. If it feels underdressed, add a splash more lemon juice or olive oil.
Step 3 — Finish & Rest
Give the salad a few minutes to rest so the flavors can marry without the greens wilting right away. I like to toss gently halfway through this resting period to redistribute the dressing. If you’re serving later, keep the dressing separate and add just before serving to keep everything crisp and fresh-looking.
Troubleshooting Chris Chopped Salad with Lemon-Basil Dressing Recipe
If your salad tastes dry, pour in a bit more lemon-basil dressing or a light drizzle of olive oil. For a bland result, remember to season both the salad and dressing well with salt and black pepper—this lifts all the flavors. If it looks soggy, chances are the greens sat too long with the dressing—next time, toss right before serving or keep components separate until then.
Pro Tips
From my weekly kitchen experiments, I’ve learned these small touches make a big difference in the Chris Chopped Salad with Lemon-Basil Dressing Recipe’s success and speed.
- Heat control: Cook bacon on medium-low to render fat without burning, ensuring crisp but tender bites.
- Timing window: Assemble salad just 10–15 minutes before serving to maintain crispness and flavor vibrancy.
- Make-ahead move: Prepare dressing up to 2 days ahead and keep refrigerated for quicker assembly.
- Avoid this pitfall: Don’t overdress the salad initially – start light and add more as needed, so leaves stay fresh.
Variations & Substitutions
If you want to lighten up the salad, swapping blue cheese for feta adds creaminess without heaviness. For a vegetarian spin, omit bacon and add toasted walnuts or chickpeas for crunch and protein. If fresh basil is scarce, try fresh parsley or mint for a different but complementary herbaceous note. A squeeze of lime can replace lemon for a sharper citrus tang in the dressing.
Great Debates
One fun debate is about crumbled blue cheese versus feta—both bring creaminess, but blue cheese offers a pungent punch, while feta is milder and slightly salty. Another is whether to include olives; some swear by their briny kick, while others prefer skipping for a cleaner profile. Personally, I enjoy the olives in this recipe, but feel free to customize to your taste.
Make-Ahead, Storage & Freezing
You can bowl up the chopped veggies and store them covered in the fridge for up to 2 days, but hold off on adding dressing until right before serving. The lemon-basil dressing keeps well refrigerated for up to 3 days. Because of the fresh greens and dressing, freezing this salad isn’t recommended if you want to keep those crisp textures vibrant.
Yield & Conversions
This Chris Chopped Salad with Lemon-Basil Dressing Recipe yields about 4 generous servings. Doubling is straightforward—just double every ingredient and use a large mixing bowl. Halve ingredients for 2 servings, and note that iceberg lettuce converts roughly 1 cup per 50 grams, so you can easily measure by weight if needed.
Serving Ideas & Pairings
This salad shines on its own but pairs beautifully with grilled chicken or fish for more protein. Toasty garlic bread or pita chips add a nice crunch alongside. Drizzle a little extra dressing on roasted veggies or use as a bed for seared steaks to round out a colorful, wholesome meal.
FAQs
Absolutely! Swap blue cheese and bacon for tofu crumbles or toasted nuts, and ensure your dressing has no honey by using maple syrup or agave instead.
It’s best eaten within 30–45 minutes after tossing to keep crisp textures, but can hold up to an hour if refrigerated briefly. Otherwise, dress just before serving.
Yes, using a mild vinegar like white wine or apple cider can work, but lemon offers a fresher citrus brightness that vinegar alone might not replace.
I recommend a sharp knife and chopping into small, uniform pieces—about ¼ inch—to maximize mixing and make every bite balanced and enjoyable.
Notes, Tools & Special Equipment
A large sharp knife and a sturdy cutting board make chopping the ingredients faster and safer. A medium-sized mixing bowl lets you toss without spills, and a whisk is handy for emulsifying the lemon-basil dressing smoothly. Nothing fancy needed here—just what you likely have on hand!
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Chris Chopped Salad with Lemon-Basil Dressing Recipe
Chris Chopped Salad is a vibrant and flavorful salad featuring a mix of crunchy iceberg lettuce, baby spinach, radicchio, and an array of fresh vegetables, complemented by crispy bacon, hard-boiled eggs, and creamy blue cheese. Tossed in a zesty lemon-basil dressing, it makes a refreshing and hearty dish perfect for lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Salad Ingredients
- 4 cups iceberg lettuce, finely chopped
- 1 cup baby spinach, chopped
- 1 cup radicchio, chopped
- ½ cup diced red onions
- ½ cup diced celery
- ½ cup green olives, sliced
- ½ cup chopped mushrooms
- ½ cup cherry tomatoes, halved
- ½ cup crumbled blue cheese (or feta for a lighter taste)
- 4 strips crispy bacon, crumbled
- 2 hard-boiled eggs, chopped
Lemon-Basil Dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh basil, finely chopped
- Salt and black pepper, to taste
Garnish (Optional)
- Fresh basil leaves
- Extra crumbled blue cheese
Instructions
- Prepare the salad base. In a large bowl, combine the finely chopped iceberg lettuce, baby spinach, and radicchio. Mix well to create an even base for the salad.
- Add the vegetables. Incorporate the diced red onions, diced celery, sliced green olives, chopped mushrooms, and halved cherry tomatoes into the bowl with greens, tossing gently to distribute them evenly.
- Add proteins and cheese. Fold in the crumbled blue cheese, crispy bacon pieces, and chopped hard-boiled eggs, ensuring they are well mixed with the vegetables and greens.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, chopped fresh basil, salt, and black pepper until emulsified and well combined.
- Dress the salad. Pour the lemon-basil dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly with the dressing.
- Garnish and serve. Optionally, garnish the salad with fresh basil leaves and additional crumbled blue cheese before serving to add extra aroma and flavor.
Notes
- For a lighter cheese flavor, substitute blue cheese with feta cheese.
- Crispy bacon adds crunch and saltiness; for a vegetarian version, omit or replace with roasted nuts.
- Use fresh lemon juice for the best dressing taste instead of bottled lemon juice.
- Hard-boiled eggs can be prepared in advance and refrigerated to save time.
- This salad is best served immediately to maintain the crispness of the greens and bacon.
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