Best Guys Chop Chop Bread Salad Recipes

Guy's Chop Chop Bread Salad image

Provided by Lori Mama

Categories Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 loaf rustic Italian bread, cut into medium sized cubes
1 cup halved grape tomatoes
1 cup diced red bell pepper
1 cup peeled seeds, removed and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
1/4 cup freshly chopped Italian parsley
4 tablespoons freshly julienned basil leaves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly cracked black pepper
1/4 cup goat cheese or 1/4 cup feta cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

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.

Nutrition Facts : Calories 426.9, Fat 23.8, SaturatedFat 3.6, Sodium 512.3, Carbohydrate 47, Fiber 7, Sugar 2.6, Protein 8.7

Chop Chop Salad image

Provided by Trisha Yearwood

Categories main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard
2 tablespoons honey
2 cups cooked quinoa
4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained
8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens
Kosher salt and freshly cracked black pepper

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 image

Provided by Julie Mayfield

Yield 6-8 servings

Number Of Ingredients 13

Salad
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
Caesar-ish Dressing
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)

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).