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Chef Megan Mitchell

Online Cookbook

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
  • 1/2 cup basil, roughly chopped
  • 4 hard boiled eggs, roughly chopped
  • 1 Meyer lemon, juiced
  • 1/3 cup olive oil
  • 2 tbsp. honey
  • 1 tbsp. red wine vinegar
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1/2 tsp. freshly cracked black pepper


  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 prepping for later place the ingredients in separate bowls or containers. When ready to eat, mix the desired amounts together and toss with the dressing.

  3. Cut the avocados into medium sized chunks. Cut the tomato 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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