If you’re on the hunt for a salad that’s hearty enough to be a meal but fresh and vibrant enough to keep you feeling light, the McCarthy Chopped Salad Recipe is going to win you over. I first stumbled upon this gem on a lazy weekend when I wanted something packed with flavor but without the fuss. The combo of grilled chicken, roasted beets, and that garlicky dressing makes it a standout, perfect for lunch or a quick dinner.

What I love most about the McCarthy Chopped Salad Recipe is how well it balances textures and tastes: crisp romaine, creamy avocado, salty bacon, and sharp cheddar all come together in each bite. Plus, it’s an easy salad to tweak depending on what you’ve got in your fridge—which I’ll share more about later. Trust me, once you make it, this will be your go-to recipe for those days when you want something nourishing yet exciting on your plate.

Ingredients You’ll Need

Every ingredient here pulls its weight, creating a salad that’s refreshing but also satisfying. When I shop for this salad, I prioritize fresh produce and pre-roasted beets to save time, and grabbing good quality bacon really makes a difference.

Romaine: I like chopping it finely so every forkful is crunchy and fresh.
Grilled chicken: Diced for easy mixing; leftover grilled chicken works great here.
Baby cherry tomatoes: Halved to burst with sweetness throughout the salad.
Red beets: Pre-roasted beets from Trader Joe’s or Whole Foods save so much prep time.
Cucumbers: Diced cucumber adds a cool crunch that balances the richness.
Chickpeas: Rinsed and drained, chickpeas bring protein and a lovely texture.
Bacon: Crispy and diced—don’t skimp here; it adds a smoky saltiness that’s addictive.
Sharp cheddar cheese: Cubed for bursts of creamy sharpness.
Avocado: Diced just before serving so it stays fresh and creamy.
Kosher salt and freshly cracked black pepper: Season to taste; these simple seasonings tie everything together.
Olive oil (for dressing): A good quality extra virgin really shines in this simple dressing.
Red wine vinegar: Adds a bright acidity to balance the richness.
Fresh lemon juice: Another layer of zesty freshness I always squeeze in.
Roasted garlic clove: Roasting mellows the garlic’s bite and deepens the flavor.

Variations

I love mixing this salad up depending on what’s fresh or what I’m craving. Feel free to customize—that’s part of the fun and means this recipe never gets old!

Vegetarian Version: Skip the bacon and chicken, add extra chickpeas or some crispy tofu cubes. I tried this for a friends’ lunch and no one missed the meat!
Seasonal Twist: Swap out red beets for roasted butternut squash in the fall. I love how the sweetness pairs with the sharp cheddar that way.
Spicy Kick: Add a pinch of cayenne to the dressing or toss in some chopped jalapeños. It wakes things up nicely on chilly days.
Nut Lover’s Delight: Sprinkle toasted pecans or walnuts for a toasty crunch. I find nuts add a lovely depth whenever I’m serving this at a picnic.

How to Make McCarthy Chopped Salad Recipe

Step 1: Prep Your Base and Veggies

Start by chopping the romaine finely—this helps every bite get a little of everything. Dice the grilled chicken into small cubes, and halve those baby cherry tomatoes. I like to keep the cucumbers diced similarly so the textures stay consistent. If you’ve got pre-roasted beets, dice them now and get ready to toss.

Step 2: Cook and Dice the Bacon

Fry the bacon until crispy and then dice it into small pieces. The crispy bacon is an essential flavor punch here, so don’t rush this step. Make sure to dab off excess grease with paper towels to avoid soggy salad.

Step 3: Whip Up That Dressing

Roast a garlic clove until soft and fragrant (I do this in foil on low heat for about 20 minutes). Mash it into a bowl and whisk together with olive oil, red wine vinegar, lemon juice, salt, and pepper. This dressing is simple but it’s packed with flavor from the roasted garlic—don’t skip it!

Step 4: Assemble and Toss

In a large bowl, combine the chopped romaine, chicken, tomatoes, beets, cucumbers, chickpeas, bacon, cheddar, and avocado. Drizzle the dressing over the top and toss gently until everything is evenly coated. Be delicate with the avocado so it doesn’t get mushy.

How to Serve McCarthy Chopped Salad Recipe

McCarthy Chopped Salad Recipe - Recipe Image

Garnishes

I usually finish this salad with a fresh sprinkle of cracked black pepper and sometimes a few torn fresh basil leaves if I have them on hand. It adds a touch of herbal brightness that really lifts the whole dish. A little extra shredded cheddar on top can’t hurt either if you’re like me and love cheesy bites.

Side Dishes

I’ve paired this chopped salad with a crusty piece of garlic bread or a simple bowl of soup on chilly days. It also stands up really well next to grilled fish or a tasty flatbread for a fuller meal.

Creative Ways to Present

For dinner parties, I like serving the McCarthy Chopped Salad Recipe in individual glass jars layered attractively so guests can see all the colorful ingredients. Letting everyone shake their own jar just before eating is always a fun touch that gets laughs and compliments.

Make Ahead and Storage

Storing Leftovers

I usually store leftover salad without the avocado mixed in, keeping it fresh in an airtight container in the fridge. Add diced avocado fresh when serving again—the texture and flavor stay so much better that way.

Freezing

Since this salad is fresh and crisp, freezing isn’t really the best move. Ingredients like romaine and avocado don’t freeze well. If you want to meal prep, I recommend prepping the chicken, beets, and dressing ahead, but toss fresh when you’re ready to eat.

Reheating

This salad is best enjoyed cold or at room temperature. If your chicken is leftover cold from the fridge, you can warm it separately for a minute or two, but avoid heating the whole salad to keep the fresh veggies crisp.

FAQs

Can I make the McCarthy Chopped Salad Recipe vegetarian?

Absolutely! Just omit the bacon and grilled chicken, and consider adding more protein-rich options like extra chickpeas, chickpea salad, or even grilled tofu cubes for that satisfying bite.
What’s the best way to store leftover salad?

The best method is to keep the salad without avocado mixed in stored in an airtight container in the fridge. Add fresh avocado later to prevent browning and mushiness, ensuring your next serving tastes just as fresh.
Can I substitute fresh beets for canned?

You can, but pre-roasted fresh beets (like the ones from TJ’s or Whole Foods) tend to have a better texture and flavor. Canned beets are softer and sometimes a bit sweeter, so use them if you’re in a pinch, but the salad leaves won’t have quite the same bite.
Is the dressing complicated to make?

Not at all! It’s a simple mix of olive oil, red wine vinegar, lemon juice, and roasted garlic. Roasting the garlic is the trickiest part but totally worth it for the flavor boost.

Final Thoughts

Honestly, the McCarthy Chopped Salad Recipe finds a sweet spot between wholesome and indulgent, and it’s one I always come back to when I need something quick but soulful. I hope you enjoy making and tweaking it as much as I do—it’s like having a little party of flavors in your bowl. So go ahead, give it a try, and watch it become your favorite salad recipe to share with friends and family.

McCarthy Chopped Salad Recipe

Print Recipe

★★★★★

4.9 from 138 reviews

The McCarthy Chopped Salad is a vibrant and hearty salad featuring a mix of fresh romaine, grilled chicken, cherry tomatoes, roasted beets, cucumbers, chickpeas, bacon, sharp cheddar cheese, and creamy avocado. Tossed in a flavorful dressing of olive oil, red wine vinegar, lemon juice, and roasted garlic, this salad offers a delicious balance of textures and bold flavors perfect for a satisfying lunch or light dinner.

Author: Mary
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Instructions

Prepare the vegetables and proteins. Chop the romaine lettuce, dice the grilled chicken, halve the cherry tomatoes, dice the roasted red beets, cucumbers, bacon, and sharp cheddar cheese, and dice the avocado. Rinse and drain the chickpeas thoroughly.
Roast the garlic. Lightly roast one garlic clove until soft and fragrant, either in an oven or on a stovetop pan over medium heat, taking care not to burn it.
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, and roasted garlic. Season with kosher salt and freshly cracked black pepper to your taste preferences.
Toss the salad. In a large bowl, combine the chopped romaine, grilled chicken, cherry tomatoes, roasted beets, cucumbers, chickpeas, diced bacon, sharp cheddar cheese, and diced avocado.
Add dressing and season. Pour the dressing over the salad ingredients and toss gently but thoroughly until everything is evenly coated. Adjust seasoning with salt and pepper as desired.
Serve immediately. Serve the salad fresh to enjoy the combination of crisp vegetables, creamy avocado, smoky bacon, and tangy dressing at their best.

Notes

You can use pre-roasted beets from stores like Trader Joe’s or Whole Foods to save time.
Ensure the bacon is cooked until crispy for the best texture contrast.
The roasted garlic adds a mellow and rich flavor but can be substituted with raw minced garlic if needed.
This salad is best served immediately to maintain the freshness and textures of the ingredients.
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chopped salad, grilled chicken salad, beet salad, avocado salad, healthy lunch, easy salad recipe, dinner salad