When we were traveling around the country shooting episodes of our Food Network show, Road Tasted, we ate lots of fried, barbecued, and sugary food (Hey, it’s a tough job but somebody has to do it). Wherever we were, Bobby would seek out a salad for lunch or dinner to add a little balance to his diet. The night he discovered chopped salad, it was love at first sight. He developed this easy week-night recipe as soon as we were back home. It’s a salad that accommodates almost any ingredient—feel free to add your own personal favorites into the mix.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Step 2
In a large bowl, combine the lettuce, tomatoes, ham, cucumbers, chicken, avocado, cheddar cheese, and pimientos. Toss with the dressing until well combined and serve.
