The first time I made this Ruths Chris Chopped Salad Recipe at home, I was surprised by how flavorful and satisfying it turned out. I always loved the restaurant version, so recreating it in my own kitchen felt exciting.

After chopping the fresh ingredients and mixing the creamy lemon basil dressing, the aroma alone made me hungry. I tasted it immediately and loved the perfect balance of crunch, creaminess, and tangy flavor.

Now it’s one of my favorite salads to make when I want something fresh yet filling. If you enjoy trying different homemade recipes, you might also like the Easy Balsamic Glazed Steak Tips and Mushrooms Recipe for a hearty meal option, or serve it alongside Moroccan Roasted Potatoes Recipe for a flavorful side dish.

Ingredients

Below are the ingredients used to recreate this delicious chopped salad and its signature dressing. Each ingredient contributes to the texture, flavor, and richness of the dish.

• 8 cups iceberg lettuce, sliced into thin strips – Provides a crisp base and refreshing crunch.
• 1 cup spinach, chopped – Adds a mild earthy flavor and boosts nutrition.
• 1 cup radicchio, thinly sliced – Gives the salad a slight bitterness and vibrant color.
• 1/3 medium red onion, thinly sliced – Adds sharpness; slice thinly so it doesn’t overpower.
• 1/4 cup green olives, chopped – Brings a salty bite that balances the creamy dressing.
• 1 cup blue cheese, crumbled – Use freshly crumbled cheese for stronger flavor.
• 1 can hearts of palm (14 oz), chopped – Adds a mild, tender texture.
• 6 oz fresh mushrooms, chopped – Provides earthy depth; avoid canned mushrooms.
• 8 slices thick smoked bacon, cooked and chopped – Gives the salad a smoky, savory taste.
• 4 hard-boiled eggs, chopped – Adds protein and richness.
• 1½ cups crispy fried onion rings, crushed – Creates a delicious crunchy topping.
• Cherry tomatoes, halved (for garnish) – Adds freshness and color.
• Salt and freshly cracked black pepper to taste – Enhances overall flavor.

Lemon Basil Dressing

• 2 cups sour cream – Creates a creamy base.
• 4 tablespoons fresh lemon juice – Adds bright tangy flavor.
• ½ cup fresh basil, chopped – Provides a fragrant herbal note.
• ½ teaspoon garlic powder – Adds subtle depth.
• Seasoned salt and pepper to taste – Balances the dressing.

Note: The ingredient quantities make about 4 generous servings of salad.

Variations

This salad is easy to customize depending on your dietary preferences or available ingredients.

• Dairy-free option – Replace blue cheese and sour cream with dairy-free alternatives like vegan cheese and plant-based yogurt.
• Protein boost – Add grilled chicken, shrimp, or steak to make it a hearty meal.
• Low-carb variation – Skip the fried onions and add extra vegetables.
• Extra crunch – Include chopped cucumbers, bell peppers, or toasted nuts.
• Herb twist – Try adding parsley or chives to the dressing for extra freshness.

Cooking Time

This salad is quick to prepare since most ingredients simply need chopping and mixing.

• Prep Time: 25 minutes
• Cooking Time: 10 minutes
• Total Time: 35 minutes

Equipment You Need

• Large mixing bowl – Used to combine all salad ingredients easily.
• Small mixing bowl – For preparing the lemon basil dressing.
• Sharp knife – Helps chop vegetables evenly and neatly.
• Cutting board – Provides a safe surface for chopping ingredients.
• Measuring cups and spoons – Ensures accurate ingredient quantities.
• Salad tongs or spoon – Makes tossing the salad easier.

How to Make Ruths Chris Chopped Salad Recipe?

This salad comes together quickly once all ingredients are prepared. The key is chopping everything into small, uniform pieces so every bite contains a mix of flavors and textures. Start by preparing the dressing, then assemble the salad.

Prepare the Dressing

First, combine sour cream, fresh lemon juice, chopped basil, garlic powder, salt, and pepper in a small bowl. Mix everything thoroughly until smooth and creamy. Place the dressing in the refrigerator so the flavors blend while you prepare the salad.

Prepare the Salad Ingredients

Wash and dry all vegetables before chopping them. Slice the lettuce, spinach, and radicchio into thin strips for the perfect chopped texture. Cook the bacon until crisp, then crumble it into small pieces and chop the hard-boiled eggs.

Combine the Salad Base

Add lettuce, spinach, radicchio, red onion, green olives, mushrooms, hearts of palm, eggs, and bacon to a large bowl. Toss everything gently so the ingredients distribute evenly. This creates a balanced mixture with lots of textures.

Add Cheese and Dressing

Sprinkle the crumbled blue cheese over the salad mixture. Pour about half of the prepared lemon basil dressing over the salad and toss lightly. Add more dressing if needed until the ingredients are coated but not soggy.

Garnish and Serve

Divide the salad onto serving plates or bowls. Top each portion with crispy fried onions and halved cherry tomatoes. Serve immediately while the salad is fresh and crunchy.

Additional Tips for Making This Recipe Better

After making this salad several times, I discovered a few tricks that really improve the flavor and texture.

• I always dry the vegetables completely before mixing them so the dressing sticks better.
• I like to cook the bacon until extra crispy because it adds a stronger smoky crunch.
• I usually chill the dressing for about 20 minutes before using it, which enhances the flavor.
• I prefer freshly crumbled blue cheese instead of packaged crumbles because the taste is richer.
• I add the fried onions just before serving so they stay crispy.

How to Serve Ruths Chris Chopped Salad Recipe?

This salad is incredibly versatile and can be served in many ways.

You can serve it as a refreshing starter before a steak or grilled meal. It also works wonderfully as a light lunch because the eggs, bacon, and cheese make it filling. For a beautiful presentation, mound the salad slightly on a plate and garnish with cherry tomatoes and crispy onions. Some people even shape the salad neatly before serving for a restaurant-style appearance.

Nutritional Information

Here’s a general estimate of the nutrition per serving.

• Calories: Approximately 400–430 kcal
• Protein: Around 14 g
• Carbohydrates: About 20–26 g
• Fat: Around 30–31 g

Make Ahead and Storage

Refrigerating

You can store leftover salad in an airtight container in the refrigerator for up to 2 days. Keeping the dressing separate helps maintain the crispness of the vegetables.

Freezing

Freezing is not recommended for this salad because fresh vegetables and creamy dressing lose their texture when frozen.

Reheating

This recipe does not require reheating since it’s served cold. If the bacon softens, you can briefly crisp it in a pan and add it back before serving.

Why You’ll Love This Recipe

This chopped salad has become a favorite for many reasons.

• Quick and easy to prepare
  The recipe mostly involves chopping and mixing ingredients, making it simple even for beginners.
• Packed with flavor and texture
  Crunchy vegetables, creamy cheese, smoky bacon, and tangy dressing create a perfect balance.
• Perfect for meals or sides
  It works as a light lunch, dinner side dish, or even a starter before a larger meal.
• Customizable ingredients
  You can easily add proteins, change vegetables, or adjust the dressing to suit your taste.
• Restaurant-style salad at home
  This recipe lets you recreate a steakhouse-quality salad easily in your own kitchen.

Ash Tyrrell

Ruths Chris Chopped Salad Recipe

The first time I made this Ruths Chris Chopped Salad Recipe at home, I was surprised by how flavorful and satisfying it turned out. I always loved the restaurant version, so recreating it in my own kitchen felt exciting. After chopping the fresh ingredients and mixing the creamy lemon basil dressing, the aroma alone made me hungry.

Print Recipe Pin Recipe

Total Time 35 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 8 cups iceberg lettuce sliced into thin strips – Provides a crisp base and refreshing crunch.
• 1 cup spinach chopped – Adds a mild earthy flavor and boosts nutrition.
• 1 cup radicchio thinly sliced – Gives the salad a slight bitterness and vibrant color.
• 1/3 medium red onion thinly sliced – Adds sharpness; slice thinly so it doesn’t overpower.
• 1/4 cup green olives chopped – Brings a salty bite that balances the creamy dressing.
• 1 cup blue cheese crumbled – Use freshly crumbled cheese for stronger flavor.
• 1 can hearts of palm 14 oz, chopped – Adds a mild, tender texture.
• 6 oz fresh mushrooms chopped – Provides earthy depth; avoid canned mushrooms.
• 8 slices thick smoked bacon cooked and chopped – Gives the salad a smoky, savory taste.
• 4 hard-boiled eggs chopped – Adds protein and richness.
• 1½ cups crispy fried onion rings crushed – Creates a delicious crunchy topping.
• Cherry tomatoes halved (for garnish) – Adds freshness and color.
• Salt and freshly cracked black pepper to taste – Enhances overall flavor.
• 2 cups sour cream – Creates a creamy base.
• 4 tablespoons fresh lemon juice – Adds bright tangy flavor.
• ½ cup fresh basil chopped – Provides a fragrant herbal note.
• ½ teaspoon garlic powder – Adds subtle depth.
• Seasoned salt and pepper to taste – Balances the dressing.

Method

 

1. First, combine sour cream, fresh lemon juice, chopped basil, garlic powder, salt, and pepper in a small bowl. Mix everything thoroughly until smooth and creamy. Place the dressing in the refrigerator so the flavors blend while you prepare the salad.
2. Wash and dry all vegetables before chopping them. Slice the lettuce, spinach, and radicchio into thin strips for the perfect chopped texture. Cook the bacon until crisp, then crumble it into small pieces and chop the hard-boiled eggs.
3. Add lettuce, spinach, radicchio, red onion, green olives, mushrooms, hearts of palm, eggs, and bacon to a large bowl. Toss everything gently so the ingredients distribute evenly. This creates a balanced mixture with lots of textures.
4. Sprinkle the crumbled blue cheese over the salad mixture. Pour about half of the prepared lemon basil dressing over the salad and toss lightly. Add more dressing if needed until the ingredients are coated but not soggy.
5. Divide the salad onto serving plates or bowls. Top each portion with crispy fried onions and halved cherry tomatoes. Serve immediately while the salad is fresh and crunchy.

Notes

• I always dry the vegetables completely before mixing them so the dressing sticks better.
• I like to cook the bacon until extra crispy because it adds a stronger smoky crunch.
• I usually chill the dressing for about 20 minutes before using it, which enhances the flavor.
• I prefer freshly crumbled blue cheese instead of packaged crumbles because the taste is richer.
• I add the fried onions just before serving so they stay crispy.