Description
When we talk about a steakhouse chopped salad with creamy dressing, we are referring to a specific style of preparation where every single ingredient is diced into uniform, bite-sized pieces. The philosophy here is simple: every forkful should contain a little bit of everything. Unlike a traditional garden salad where you might struggle with a giant leaf of lettuce or a whole cherry tomato, the chopped salad is designed for ease and flavor distribution.
Ingredients
Scale
For the Salad:
- 2 cups romaine lettuce, chopped
- 1 cup iceberg lettuce, chopped
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ½ cup cooked bacon, crumbled
- ½ cup grilled chicken or steak, chopped (optional)
- ¼ cup shredded cheddar cheese
- ¼ cup croutons
For the Creamy Dressing:
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp garlic powder
- Salt & black pepper (to taste)
- 1–2 tbsp milk (to thin, if needed)
Instructions
- Prepare the ingredients
Wash and chop all vegetables into bite-sized pieces. - Make the dressing
In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth. Add milk if needed for a pourable consistency. - Assemble the salad
In a large bowl, combine lettuce, tomatoes, cucumber, onion, bacon, cheese, and protein (if using). - Toss & serve
Pour dressing over the salad and toss until everything is well coated. - Finish
Top with croutons just before serving for extra crunch.
Notes
With its mix of crunchy vegetables, savory toppings, and smooth dressing, this chopped salad delivers the perfect balance in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
Keywords: Restaurant style chopped salad, loaded steakhouse salad, creamy garden chopped salad, crunchy bistro salad, classic chopped salad recipe