Best 4 Chopped Salad For One Recipes

Craving a healthy and satisfying meal that's quick and easy to make? Look no further than this Chopped Salad for One. Packed with fresh and flavorful ingredients, this salad is a delightful combination of textures and tastes. From the crisp and refreshing crunch of romaine lettuce and cucumber to the sweet tang of cherry tomatoes and the creamy richness of avocado, every bite is a burst of flavor. Topped with protein-packed chickpeas and a tangy dressing made with lemon, olive oil, and herbs, this salad is a well-balanced meal that will leave you feeling satisfied and energized.

In addition to the classic Chopped Salad for One, the article also features several variations to suit different dietary preferences and tastes. For those looking for a vegan option, the Vegan Chopped Salad is made with tofu instead of chickpeas, while the Greek Chopped Salad adds feta cheese and Kalamata olives for a Mediterranean twist. If you prefer a heartier meal, the Chopped Salad with Grilled Chicken or Salmon is a great choice, offering a lean protein source. And for those who love avocado, the Avocado Chopped Salad is a must-try, featuring a generous amount of creamy avocado and a zesty lime dressing.

With its versatility and ease of preparation, this Chopped Salad for One is a perfect meal for busy individuals, lunch-packing parents, or anyone looking for a healthy and delicious meal option. So why wait? Grab your favorite ingredients and create a customized chopped salad that suits your taste buds and dietary needs.

Let's cook with our recipes!

CHOPPED SALAD FOR ONE

Chopped Salad for One image

This simple -- yet delicious -- chopped salad for one is a perfect lunch to take on the go.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 8

Ingredients

3 cups romaine hearts, chopped into 1/2-inch pieces
1/2 plum tomato, chopped
1/2 rib celery, chopped
1 (2-inch) English cucumber, chopped
6 to 8 green beans, blanched and chopped into 1/2-inch pieces
1 tablespoon herbs, such as basil, chervil, or parsley, chopped
3 ounces cooked chopped chicken breast
Blue Cheese Vinaigrette for Chopped Salad for One

Steps:

Place romaine, tomato, celery, cucumber, green beans, herbs, and chicken in a large bowl; toss to combine. Drizzle with vinaigrette just before serving; toss to combine.

CHOPPED SALAD

Chopped Salad image

A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, appetizer, main course, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 lemon
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 romaine hearts (about 1 pound), trimmed and torn into bite-size pieces
1 cup cherry tomatoes, halved
3/4 cup (about 6 ounces) chopped cooked bacon
3/4 cup thinly sliced cucumber
1/2 cup crumbled blue cheese or feta
1/4 cup thinly sliced scallions
1 ripe avocado, pitted, peeled and sliced
2 hard-cooked (or jammy) eggs, quartered

Steps:

Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.

CHOPPED SALAD

Chopped Salad image

This can take a while - or not. I work progressively: shred the cabbage, then salt it. Cut the carrots, then salt them, letting them sit while you're slicing the onion. Add the onion to the carrots, and so on. The salting intensifies flavor, slightly pickling the vegetables.

Provided by Mark Bittman

Categories salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 small head cabbage, trimmed and shredded
Coarse salt
2 medium carrots, peeled and cut into matchsticks
1 small red onion, or a couple of shallots, peeled and sliced thin
1 medium or 2 small cucumbers, peeled if necessary, cut in half, seeded and cut into chunks
1 turnip, kohlrabi, or beet, peeled and sliced thin
2 small celery stalks, trimmed and chopped (or 1 bulb fennel, or both)
1 bell pepper, cored, seeded, and chopped
1/4 cup olive oil
Lemon juice to taste
Salt and ground black pepper

Steps:

In a colander or strainer, salt the cabbage with at least a tablespoonful and toss. In another colander, combine the carrots, onion, cucumbers and turnip, kohlrabi or beet (the beet will bleed, so you may want to do that separately), and salt with at least a tablespoonful and toss.
As the cabbage wilts, squeeze out a little excess liquid. Toss the other vegetables from time to time. They can stay in the salt for up to an hour or as little as 15 minutes, during which time you can prepare the other vegetables.
Rinse the salted vegetables lightly and spin in a salad spinner for a few seconds to remove excess liquid. Toss with the unsalted vegetables and dress with the olive oil, lemon juice and salt and pepper. Taste, adjust seasoning and serve. The salad will keep for a couple of days.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 518 milligrams, Sugar 7 grams

CHOPPED SALAD

Chopped Salad image

Provided by Adam Perry Lang

Categories Salad Olive Pepper Picnic Cucumber Green Bean Healthy Dill Lettuce

Yield Serves 6 to 8 (10 to 11 cups)

Number Of Ingredients 15

Ingredients

1/2 cup finely chopped red onions
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons kosher salt, plus additional as needed
2 teaspoons coarsely ground fresh black pepper, plus additional as needed
1/2 to 1 cup extra virgin olive oil
1 large head iceburg lettuce, cut into 1/2-inch pieces, 6 to 8 cups
1 cup Roasted Marinated Peppers , cut into 1/2-inch pieces
1/2 cup pitted green olives, such as Cerignola, halved
1/2 cup pitted black olives, such as Cerignola, halved
1 cup haricots verts, cut into 1-inch pieces
1 cup English cucumber, peeled and cut into 1/2-inch pieces
2 tablespoons fresh marjoram leaves
1/4 cup flat-leaf parsley leaves
1/4 cup coarsely chopped dill, large stems removed

Steps:

1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad. Look for crisp vegetables, ripe fruits, and flavorful herbs.
Chop your vegetables and fruits into small pieces: This will help them to distribute evenly throughout the salad and make it easier to eat.
Use a variety of textures and flavors: This will make your salad more interesting and enjoyable to eat. Try to include a mix of crunchy, soft, sweet, sour, and savory ingredients.
Don't overcrowd your salad: You want each ingredient to have a chance to shine. If you add too much, your salad will be difficult to eat and the flavors will be muddled.
Use a light dressing: A heavy dressing will weigh down your salad and make it less refreshing. Look for a dressing that is light and flavorful, such as a vinaigrette or a citrus dressing.
Serve your salad immediately: Chopped salads are best when they are served fresh. If you need to make it ahead of time, store the dressing and salad separately and assemble just before serving.

Conclusion:

Chopped salads are a quick, easy, and delicious way to get your daily dose of fruits and vegetables. They are also a great way to use up leftover ingredients. With a little planning, you can create a chopped salad that is both healthy and satisfying. So next time you are looking for a light and healthy meal, give chopped salad a try. You won't be disappointed!