Cheesecake Factory Chopped Salad
Indulge in the bold, restaurant-quality flavors of the Cheesecake Factory Chopped Salad, a vibrant medley of fresh vegetables, savory toppings, and tangy dressing. This hearty salad features a colorful base of romaine, radicchio, and spinach, enhanced with crisp blanched green beans, tender asparagus, and juicy diced tomatoes. Juxtaposed with creamy avocado, sweet corn, grilled chicken, crumbled blue cheese, crispy bacon, and protein-packed hard-boiled eggs, this salad is a satisfying meal in itself. Tossed in a luxurious blend of ranch dressing and balsamic vinaigrette, it strikes the perfect balance of creamy and zesty. Ready in just 30 minutes, this easy chopped salad recipe is perfect for a light lunch or an impressive dinner entrée. Treat yourself to this Cheesecake Factory-inspired masterpiece for an unforgettable meal!
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Recipe Information
Ingredients
- 4 cups Romaine lettuce
- 1 cup Radicchio
- 1 cup Baby spinach
- 1 cup Green beans
- 1 cup Asparagus, chopped and lightly blanched
- 2 medium Tomatoes, diced
- 1 cup Corn kernels (fresh, frozen, or canned and drained)
- 1 large Avocado, diced
- 2 cups Chicken breast, grilled and diced
- 0.5 cup Crumbled blue cheese
- 4 slices Bacon, cooked and crumbled
- 2 large Hard-boiled eggs, chopped
- 0.5 cup Ranch dressing
- 0.25 cup Balsamic vinaigrette
- to taste Salt and black pepper
Instructions
Start by preparing and chopping all the vegetables as listed: romaine lettuce, radicchio, spinach, green beans, asparagus, tomatoes, and avocado. Set these aside in individual bowls or on a large cutting board for easy assembly.
Blanch the green beans and asparagus: Bring a pot of water to a boil. Once boiling, add the green beans and asparagus and cook for 1-2 minutes until tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Cook the bacon until crispy in a skillet over medium heat, then transfer to a paper towel-lined plate to cool. Once cool, crumble into small pieces.
Grill the chicken breast: Season with salt and pepper and grill on medium-high heat for 4-5 minutes per side, or until fully cooked. Let rest for 5 minutes before dicing into bite-sized pieces.
Chop the hard-boiled eggs into small pieces and set aside.
Prepare the dressing: In a small bowl or jar, whisk together the ranch dressing and balsamic vinaigrette until well combined.
In a large salad bowl, layer the romaine lettuce, radicchio, and spinach as the base.
Add the blanched green beans and asparagus over the greens, followed by the diced tomatoes, corn, avocado, diced chicken, crumbled blue cheese, bacon, and chopped hard-boiled eggs.
Drizzle the combined dressing over the salad and gently toss to ensure even coating. Season with additional salt and pepper if needed.
Serve immediately and enjoy your Cheesecake Factory-inspired chopped salad!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1020 mg | 44% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.2 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 185 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
