I’ve been making this chopped salad on repeat—it’s perfect for hot summer days. ☀️🥗
It was inspired by my friend Lindsay Surowitz of Weeknight Bite, who shared a version based on the iconic La Scala Chopped Salad in L.A. I put my own spin on it, and now I can’t stop eating it. Even my kids love it (and only pick out a few things 😉).
This is a great dish to bring to a potluck or serve if you’re hosting lunch or dinner. I also make it once a week and store it in the fridge without dressing—it holds up for a few days. When I’m ready to eat, I just toss a portion with dressing and done.
Healthy, protein-packed, and ready to go—the dream.
Because the goal is always: cook once, eat at least twice. 🙌
Chopped Turkey Salad
This is an easy go-to chopped salad that will keep your blood sugar balanced and your belly happy.
Ingredients
- 2 heads romaine lettuce you can also do 1 romaine and one iceberg
- 1 15 oz can Garbanzo beans rinsed and drained
- 1 English cucumber diced or chopped small
- 1/2 red onion diced
- 1 cup purple cabbage sliced or shredded thin
- 1/2 pound sliced turkey I use Applegate or a nitrate free turkey
- 1/2 cup shredded mozzarella (can always omit if dairy free)
- 1/4 cup Parmesan cheese (optional)
- 3 tbsp fresh basil chopped (optional)
- 2 tbsp sunflower seeds, pepitas or any nut of our choice optional
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 garlic clove minced (optional)
- 1/4 cup grated pecorino or Parmesan cheese (optional)
Instructions
- Mix together all of the dressing ingredients. Set aside.
- Place the drained garbanzo beans into a bowl and spoon 3 tbsp of the dressing over them. Toss evenly to coat the garbanzo beans and set aside to marinate. Save the rest of the dressing for the salad (full disclosure: I don't always do this step and it's fine).
- Add lettuce to. large bowl followed by the cucumber, mozzarella, cabbage, onion and turkey.
- Add the marinated garbanzo beans and toss once more.
- If serving a large group right away, add dressing and toss. You may not need the whole amount of dressing so go slow. I usually have some left over and use it on other salads. If you are making this for the week. Only add dressing to individual portions so the salad doesn't get soggy and can keep in the fridge for a few days.
- Add salt and pepper to taste. Enjoy!
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