Best Chop Chop Salad Recipes

PALOMINO CHOP CHOP SALAD

Steps:

• Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
• Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
• Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.

CHOP CHOP SALAD

Steps:

• For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
• For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
• For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
• Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.

CHOP CHOP SALAD

Steps:

• In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
• Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
• Note
• If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
• Variations
• Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

CHOP CHOP SALAD

Steps:

• With a very sharp knife, cut a slice from the bottom and top of the grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds.
• Place the grapefruit sections, jicama, orange bell pepper, cucumber, tomato, green onions, and cilantro into a salad bowl, and toss gently to mix.

MAGGIANO'S LITTLE ITALY CHOP SALAD

Steps:

• Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
• Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
• Serve, topping each portion with garnish.

PORK CHOP WITH APPLE AND CELERY ROOT SALAD

Steps:

• Pork chop:
• Pat pork chop dry with paper towels. Mix salt, pepper, and sugar in a small bowl; sprinkle all over pork. Place pork on a wire rack set inside a rimmed baking sheet so it's resting on its side with bone sticking upright and chill, uncovered, at least 8 hours and up to 1 day.
• Let pork chop sit at room temperature at least 1 hour for even roasting.
• Preheat oven to 300°F. Heat a large skillet, preferably cast iron, over medium-high. Rub chop all over with oil and carefully place in skillet; reserve rack and baking sheet. Cook chop, turning every minute or so, until deeply browned on both sides, 5-8 minutes. Turn on its side and sear edges and fat cap until browned, about 3 minutes total. Transfer back to rack, place in oven, and roast until a thermometer inserted into the center of chop about 1" from bone registers 130°F, 25-35 minutes (use a probe thermometer if you've got one, or use an instant-read thermometer and check every few minutes after pork has been roasting 20 minutes). Transfer pork to a cutting board; let rest 15-20 minutes.
• Salad and assembly:
• While the pork is resting, whisk egg yolk, garlic, vinegar, mustard, and honey in a medium bowl. Gradually add 1/2 cup oil, whisking until dressing is emulsified (it should be the consistency of heavy cream). Season with kosher salt and pepper.
• Toss lettuce, frisée, celery root, apple, Pecorino, and almonds in a large bowl; season with kosher salt and pepper. Add about three-quarters of dressing and toss to coat; add more dressing to taste and season with more kosher salt and pepper.
• Use a thin-bladed knife to cut pork chop away from rib bone, then cut between bones to separate into 2 ribs (or don't, and greedily eat both bones in the kitchen before serving others, because you're the cook and you deserve it). Slice chop 1/2" thick, drizzle with oil, and sprinkle with sea salt. Serve with salad.

SUPER TEX-MEX CHICKEN CHOP SALAD

Steps:

• Sprinkle chicken breast evenly with Montreal steak seasoning.
• Melt butter in a frying pan over medium heat; cook chicken until no longer pink in the center and juices run clear, 5 to 10 minutes per side. Remove chicken from pan and cut into small pieces.
• Mix lettuce, chicken, tomato, green bell pepper, jalapeno peppers, green chile peppers, corn, black olives, black beans, and Cheddar-Monterey Jack cheese blend in a large bowl; gently toss.
• Whisk ranch dressing, reserved 3 tablespoons jalapeno juice, black pepper, and garlic powder together in a bowl; drizzle over salad. Toss to coat.

ITALIAN CHOP SALAD IN SHELLS

Steps:

• Cook pasta shells as directed on package; drain and cool.
• Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
• Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

CHOP CHOP BREAD SALAD

Steps:

• Preheat a grill or grill pan to high. Drizzle both sides of bread with 3 tablespoons oil and season with salt and pepper. Grill on both sides until nicely marked and somewhat crispy, about 5 minutes. Remove from grill, set aside to cool.
• In a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil. Drizzle in the vinegars, remaining 1 tablespoon of oil and season with salt and pepper. Toss again. Let sit for 15 to 20 minutes in the refrigerator. When ready to serve, cut bread into 1-inch cubes and toss gently with the vegetables. Gently fold in goat cheese and avocado and adjust seasoning, if necessary.

BREADED VEAL CHOP WITH SALAD OF YOUNG GREENS

Steps:

• To make the veal, preheat the oven to 450 degrees. Combine the bread crumbs, parsley, Parmesan, salt and pepper in a medium-size bowl. Dip the veal chops into the buttermilk and then coat on both sides with the crumb mixture. Spray a large cast-iron skillet with the olive oil and heat over medium-high heat. Add the veal chops, in batches if necessary, and cook until the crumbs begin to brown, about 3 minutes on each side. Place the chops on a baking sheet, as far apart as possible. Bake until the veal is just cooked through, about 15 to 20 minutes.
• Meanwhile, to make the salad, whisk together the garlic, shallots, mustard and vinegar. Whisk in the olive oil and season with salt and pepper. Place the greens in a large bowl. Add the vinaigrette and toss to coat. Divide the veal chops and salad among 4 plates and serve immediately.

AVOCADO & HEARTS OF PALM CHOP CHOP SALAD RECIPE - (4.5/5)

Steps:

• To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using. To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don't burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl. In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

GRILLED PORK CHOP AND PINEAPPLE SALAD

Steps:

• Heat grill to medium heat.
• Grill chops 5 to 6 min. on each side or until done (145ºF). Remove from grill; set aside. Add pineapple to grill; cook 2 to 3 min. on each side or until lightly browned on both sides.
• Mix dressing, cilantro, lime zest and juice until blended.
• Slice chops and chop pineapple. Place lettuce on large platter; top with meat and pineapple.
• Drizzle with dressing mixture just before serving; sprinkle with cheese.

CHOP HOUSE SALAD RECIPE

Steps:

• 1. Finely chop spinach and lettuce to fill your salad bowl, leaving room for the additional ingredients. 2. Roast corn in oven (20 minutes at 3. Prepare couscous according to package directions, allow to cool. 4. Cook and crumble bacon. After filling your salad bowl with the spinach and lettuce, put the remaining ingredients in "stripes" on top of the greens. Corn, Tomatoes, Couscous, Bacon, Pepitas, Asiago cheese, Dried Cranberries. Toss all ingredients together at the table and serve. This may be made in a large bowl or in individual salad bowls.

VINEGARED PORK CHOP MILANESE WITH RADISH SALAD

Steps:

• Working with one chop at a time, pound pork between two pieces of plastic wrap with a meat mallet to between 1/4 inch and 1/2 inch thick. Season generously with kosher salt and pepper. Place flour, eggs, and panko in separate shallow dishes (such as pie dishes). Season all three with kosher salt and pepper. In a small bowl, toss shallot with 1 tablespoon vinegar and a pinch of kosher salt.
• Heat oil in a large cast-iron skillet over medium. Dredge 1 pork chop lightly in flour, then egg mixture, letting excess drip off. Coat evenly with panko. When oil is hot (a piece of panko should sizzle in skillet) but not smoking, carefully lay breaded chop in oil. Cook, undisturbed, until evenly golden brown, 4 to 5 minutes (if browning too quickly, reduce heat to medium-low). Flip and continue to cook until second side is deep golden brown, 4 to 5 minutes more. Transfer to a wire rack set inside a rimmed baking sheet; season with kosher salt. Repeat with second chop.
• Remove skillet from heat and pour out all but 3 tablespoons oil. Stir in remaining 7 tablespoons vinegar, return to medium-high heat, and cook, swirling occasionally, until liquid has almost evaporated, 2 to 3 minutes. Slice pork and return to skillet; spoon pan sauce over top and remove from heat. Toss shallot mixture with herbs, radishes, and a drizzle of oil. Season with kosher salt and pepper. Scatter salad over pork and serve, topped with flaky salt.

FARMER'S CHOP SUEY (SALAD)

Steps:

• Assemble dressing in a bowl by mixing cottage cheese, sour cream and salt.
• Wash the cucumber well and slice it (peeling is optional).
• Salt the cucumber slices and place in a small bowl.
• Chill the dressing and cucumbers for 1 hour in the refrigerator.
• After chopping and slicing the veggies, drain any liquid from the cucumbers.
• Toss all veggies with the dressing, mixing well.

GUY'S CHOP CHOP BREAD SALAD

Steps:

• Preheat oven to 350 degrees.
• Place bread cubes on baking sheet and toast until crisp.
• Meanwhile, in a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
• Drizzle in the vinegars, oil and season with salt and pepper.
• Toss again.
• Let sit for 15 to 20 minutes in the refrigerator.
• When ready to serve, toss together with the toasted bread cubes.
• Gently fold in goat or Feta cheese, avocado and adjust seasoning, if necessary.
• Serve.

AVOCADO AND HEARTS OF PALM CHOP CHOP SALAD

Steps:

• 1. To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using. 2. To toast the pumpkin seeds, place them in an already hot small saute pan, set over medium heat. Stir often, being careful not to burn them, until you start to hear popping sounds (similar to pop corn), and they begin to acquire a nice tanned color, about 4 to 5 minutes later. Remove from heat and place in a bowl. 3. In a separate bowl, gently mix the avocado chunks, hearts of palm slices, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve. This salad can be served as a main salad with a side of toast or pita bread, or it can be served as a side salad to grilled chicken, fish or meat.

DATE NIGHT PORK CHOP WITH APPLE AND ENDIVE SALAD | EPICURIOUS

Steps:

• Pat pork chop dry with paper towels; season generously with salt and pepper. Let sit at room temperature 1 hour.
• Heat a medium skillet, preferably cast iron, over medium. Drizzle 1/2 tsp. honey over 1 side of pork chop, then drizzle with 1 Tbsp. oil. Rub all over; repeat on the other side. Cook until deeply browned, about 3 minutes per side. Turn upright onto fat cap and hold with tongs; cook until browned, about 2 minutes. Reduce heat to low; cook 1 more minute on each side (an instant-read thermometer inserted about ½" from bone should register 130°F; cook another minute if needed). Transfer to a cutting board and let rest 10 minutes.
• Add hazelnuts and 2 Tbsp. oil to same skillet; cook over medium-low heat, tossing, until nuts are golden, about 3 minutes. Add shallot; season with salt and pepper. Cook, stirring often, until shallot is softened and browned, about 2 minutes. Add remaining 2 tsp. honey and squeeze in juice from a lemon half; toss well. Remove from heat.
• Cut around apple core to remove flesh in 3 lobes. Thinly slice 2 lobes (do as you will with remaining apple). Toss apple slices, endive, and Parmesan in a medium bowl; season with salt and pepper. Drizzle with remaining 1 Tbsp. oil, squeeze in juice from remaining lemon half, and toss again.
• Cut bone away from pork chop and slice meat 1/2" thick. Arrange on a plate and drizzle juices over. Mound salad alongside and spoon hazelnut mixture over.

CHOP SALAD WITH DRIED CRANBERRIES AND RICOTTA SALATA

Steps:

• Mix all salad ingredients in a large bowl.
• Pour desired amount of dressing and enjoy!

COWBOY CIAO CHOP SALAD

Steps:

• Dressing: 1 cup best foods mayo. 1/4 cup buttermilk. 1 tbls pecorino Romano. Juice of one lemon. 12 basil leafs. 1 teaspoon minced garlic. Combine thoroughly in blender.