Scala Chopped Salad
A hearty, flavorful chopped salad loaded with grilled chicken, crisp bacon, creamy avocado, hard-boiled eggs, tomatoes, corn, blue cheese, and onions—tossed in a tangy vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
- Category: Salad
- Method: No-cook (prep assembly)
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
- 6 cups romaine lettuce, chopped
- 2 cups cooked chicken breast, diced or shredded
- 6 slices bacon, cooked crispy and crumbled
- 2 avocados, diced
- 4 hard-boiled eggs, chopped
- 1½ cups cherry tomatoes, quartered
- 1 cup corn kernels (fresh, frozen, or canned)
- ½ cup blue cheese crumbles (or feta)
- 2 green onions, thinly sliced
- ⅓ cup red wine vinaigrette (see below)
- For dressing:
- 3 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt & pepper, to taste
Instructions
- Cook bacon until crisp; drain and crumble. Hard-boil eggs, peel, and chop.
- In a large bowl, combine lettuce, chicken, bacon, avocado, eggs, tomatoes, corn, cheese, and green onions.
- Whisk together dressing ingredients until emulsified.
- Pour vinaigrette over salad and toss gently to coat.
- Serve immediately, or chill up to 2 hours to let flavors meld.
Notes
- Prep ahead: cook bacon, eggs, and chicken earlier; assemble just before serving.
- Swap proteins: try turkey bacon, smoked salmon, or grilled shrimp.
- Cheese options: use feta or goat cheese if preferred.
- Go vegetarian: omit meat and double avocado or eggs.
- Store leftover salad (dressed) up to 2 days; keep dressing separate if storing longer.
Nutrition
- Serving Size: 1½ cups
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 220 mg
Find it online: https://ukfinda.com/scala-chopped-salad/