Craving that satisfying crunch and vibrant flavor of the Outback Steakhouse Chopped Salad? Forget the drive and the wait – let's recreate this delicious masterpiece right in your own kitchen! This easy recipe delivers a healthy, flavorful meal perfect for a quick weeknight dinner or a fun weekend lunch. Get ready to experience the magic of homemade cooking with this simple yet impressive recipe.
Ingredients: A Symphony of Freshness
This recipe makes a generous serving for 2-3 people. Feel free to double or triple it depending on your appetite!
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For the Salad:
- 5 oz Grilled Chicken Breast, diced (or substitute with steak, shrimp, or chickpeas for a vegetarian option)
- 5 oz Mixed Greens, chopped (Romaine, Butter Lettuce, Spinach work well)
- 1/2 cup Cherry Tomatoes, halved
- 1/2 cup Cucumber, diced
- 1/2 cup Red Onion, thinly sliced
- 1/4 cup Bacon, cooked and crumbled (optional, but highly recommended!)
- 1/4 cup Cheddar Cheese, shredded
- 1/4 cup Monterey Jack Cheese, shredded
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For the Dressing:
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tbsp Honey
- 1 tsp Dijon Mustard
- 1/2 tsp Dried Oregano
- Salt and Pepper to taste
Instructions: A Step-by-Step Culinary Adventure
Let's get cooking! This recipe is incredibly straightforward, making it ideal for even the busiest weeknights.
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Prep the Protein: If using chicken, grill or pan-fry it until cooked through, then let it cool completely before dicing. For steak or shrimp, follow similar cooking methods. Chickpeas can be pre-cooked or canned and drained.
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Chop the Veggies: Wash and chop all your vegetables – mixed greens, cherry tomatoes, cucumber, and red onion. The key to a great chopped salad is consistent, bite-sized pieces.
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Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, oregano, salt, and pepper. Taste and adjust seasonings as needed.
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Assemble the Salad: In a large bowl, combine the chopped greens, tomatoes, cucumber, red onion, cooked chicken (or your protein choice), bacon (if using), and cheeses.
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Dress it Up: Drizzle the dressing over the salad and gently toss to combine. Make sure all the ingredients are evenly coated.
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Serve and Enjoy: Serve immediately and enjoy your delicious homemade Outback Steakhouse-inspired Chopped Salad!
Tips and Tricks for Salad Success
- Don't Overdress: Start with a smaller amount of dressing and add more if needed. You can always add more, but you can't take it away!
- Fresh is Best: Use the freshest ingredients possible for the best flavor and texture.
- Get Creative with Toppings: Feel free to experiment with other toppings like avocado, sunflower seeds, or different types of cheese.
- Make it Ahead: You can prepare the vegetables and dressing ahead of time and assemble the salad just before serving to prevent the greens from wilting.
Variations: Tailor it to Your Taste
- Spicy Kick: Add a pinch of red pepper flakes to the dressing for a little heat.
- Southwest Flair: Swap the cheddar and Monterey Jack for pepper jack cheese and add black beans and corn.
- Mediterranean Twist: Use feta cheese instead of cheddar and Monterey Jack, and add Kalamata olives and artichoke hearts.
Nutritional Information (Approximate per serving):
This nutritional information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 20-30g
This easy Outback Steakhouse Chopped Salad recipe offers a quick, delicious, and healthy meal option that's perfect for any occasion. Enjoy the fresh flavors and satisfying crunch of this restaurant-quality salad made right in your kitchen! Let us know how your culinary adventure turns out in the comments below!