McCarthy Chopped Salad Recipe

If you’re on the hunt for a salad that’s anything but ordinary, this McCarthy Chopped Salad Recipe is a game changer. It’s packed with fresh, colorful ingredients that come together in a really satisfying way — think grilled chicken, creamy avocado, roasted beets, and crispy bacon all in one bowl. Every time I make it, I’m amazed by how balanced and flavorful it gets without requiring tons of fuss.

This salad works wonders as a hearty lunch or a light dinner, especially when you’re craving something healthy but still crave a little indulgence. The dressing is simple but zingy, tying everything together beautifully. I’m excited to share this recipe with you because it’s so adaptable and perfect for everyday meals or when you want to impress guests with minimal effort.

Ingredients You’ll Need

The ingredients in this McCarthy Chopped Salad Recipe complement each other not just in flavor but in texture too. You’ll get that crunch from romaine and cucumbers, creaminess from the avocado and cheese, and a savory punch from bacon and beets. Pro tip: I often grab pre-roasted beets from the store to save time without sacrificing taste.

• Romaine: Choose crisp, fresh leaves for the best crunch and freshness.
• Grilled chicken: Leftover grilled chicken works great; thinly dice for even bites.
• Baby cherry tomatoes: Halved for bursts of juiciness that brighten the salad.
• Red beets: Roasted and diced — you can buy them pre-roasted to save time.
• Cucumbers: Diced for cool, refreshing texture against the savory bits.
• Chickpeas: Adds protein and a lovely nutty flavor.
• Bacon: Cook until crispy, then dice — it brings smoky richness.
• Sharp cheddar cheese: Offers a tangy, creamy note; dice small to distribute evenly.
• Avocado: Diced and ripe — creamy goodness that softens the salad’s edges.
• Kosher salt and freshly cracked black pepper: Season to taste to bring all flavors together.
• Olive oil: Use good quality for the dressing — it makes a difference.
• Red wine vinegar: Provides acidity and depth to balance the olive oil.
• Fresh lemon juice: Adds brightness and a fresh zing to the dressing.
• Roasted garlic clove: Gives the dressing a mellow, comforting garlic taste without harshness.

Variations

I love tweaking my McCarthy Chopped Salad Recipe depending on what I have on hand or my mood. Don’t hesitate to make it your own — it’s very forgiving and flexible.

• Vegetarian: Skip the bacon and add extra chickpeas or nuts like toasted walnuts. I tried this once and it was surprisingly hearty!
• Seasonal veggies: Swap out cucumbers for zucchini in summer or roasted sweet potatoes in fall for a cozy twist.
• Spicy kick: Add a pinch of cayenne or some sliced jalapeños to the dressing for a subtle heat I personally adore.
• Different protein: Use shrimp or tofu instead of chicken — works beautifully if you want to change things up.

How to Make McCarthy Chopped Salad Recipe

Step 1: Prep all your ingredients

Start by washing and drying your romaine leaves, then chop them into bite-sized pieces. Dice the grilled chicken, cucumbers, beets, and avocado into roughly uniform pieces to make every forkful perfect. Don’t rush this step — even chopping sizes help the salad feel balanced in every bite.

Step 2: Cook the bacon and roast garlic

Fry your bacon until it’s golden and crisp, then dice it finely. For the dressing, roast a garlic clove until soft and fragrant — this mellows the flavor and adds a lovely depth. I usually roast garlic alongside some veggies or in advance and keep it handy in the fridge.

Step 3: Whisk the dressing

Whisk together olive oil, red wine vinegar, fresh lemon juice, the roasted garlic, kosher salt, and freshly cracked black pepper until emulsified. Give it a taste and adjust seasoning — the dressing should be bright but balanced enough to complement the rich ingredients.

Step 4: Toss everything gently

In a large bowl, combine romaine, grilled chicken, tomatoes, beets, cucumbers, chickpeas, bacon, cheddar, and avocado. Pour the dressing over the top and toss carefully so the avocado doesn’t get too mashed. This salad is all about fresh contrasts, so gentle folding is key.

How to Serve McCarthy Chopped Salad Recipe

Garnishes

I like to add a sprinkle of toasted sunflower seeds or chopped fresh parsley on top for a pop of color and crunch. Sometimes a few shavings of parmesan make it feel extra special. These little touches make the salad look as good as it tastes.

Side Dishes

This McCarthy Chopped Salad pairs beautifully with warm crusty bread or a bowl of homemade soup. When I serve it for dinner, I often add a side of roasted vegetables or a baked sweet potato to round things out.

Creative Ways to Present

For special occasions, I’ve layered the salad in clear glass bowls to show off all the colorful layers, which always wows guests. Another fun idea is serving it in individual mason jars for picnics or packed lunches — just toss before eating!

Make Ahead and Storage

Storing Leftovers

I store leftover McCarthy Chopped Salad in an airtight container in the fridge, but I recommend keeping the dressing separate if possible to avoid sogginess. If you’ve already tossed the salad, expect it to be best eaten within 24 hours for freshness.

Freezing

This salad doesn’t freeze well because of the fresh veggies and avocado, so I don’t recommend freezing it. The textures and flavors get compromised, so it’s best enjoyed fresh or refrigerated briefly.

Reheating

Since it’s a cold salad, reheating isn’t ideal for this McCarthy Chopped Salad Recipe. If you have leftover grilled chicken, you can gently warm that separately and add it back alongside fresh salad ingredients for a different meal vibe.

FAQs

Final Thoughts

Honestly, this McCarthy Chopped Salad Recipe quickly became one of my favorite go-to meals because it’s nutritious, colorful, and so easy to adapt. Every time I whip it up, I feel like I’m serving something fresh and special with very little effort. I can’t wait for you to try it and make it your own — once you do, it might just become a staple in your kitchen too.

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