Chef Megan Mitchell

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My Chopped Salad

  • Complexity: medium
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My Chopped Salad


  • 1 large or 2 small heads romaine lettuce
  • 16-ounce can garbanzo beans, drained and rinsed
  • 2 medium avocados
  • 1 large heirloom tomato
  • 2 chicken breasts, grilled, baked or rotisserie
  • 5 ounces white cheddar cheese, cut into small cubes
  • 5 slices turkey bacon, cooked and crumbled into small pieces
  • 3 green onions, thinly sliced
  • ½ cup basil, roughly chopped
  • 4 hard boiled eggs, roughly chopped
  • 1 Meyer lemon, juiced
  • 1 tbsp. red wine vinegar
  • 1/3 cup olive oil
  • 2 tbsp. honey
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. dried oregano


  1. Begin by washing and removing the bottom core/stem from the romaine. Thinly slice, almost shred, the lettuce. Place in a large bowl and set aside.

  2. Next, roughly chop the garbanzo beans and place in a small bowl or directly into the large bowl with the lettuce. If serving right away place everything in the large bowl, if making to save for later or to spread out for several meals, place all of the ingredients in separate bowls or containers. When ready to eat, mix the desired amount of ingredients together and toss with the dressing.

  3. Peel and remove the pits from the avocados. Cut into medium sized chunks so they keep their shape. For the tomato, cut into medium sized chunks as well, roughly the same size as the avocado. Place in the large bowl, or separate containers for later.

  4. For the chicken cut into small pieces or if using rotisserie chicken, shred into bite sized chunks. Add to the lettuce bowl along with the cheese, crumbled bacon, green onions, basil and hard boiled eggs. Toss to combine.

  5. Next make the dressing in a small bowl or container. Combine everything, stir or shake well and taste for seasoning. Right before serving pour some of the dressing over and toss again. Taste, adding more dressing if needed.

    Serve immediately.


    Recipe Courtesy of Megan Mitchell

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