Chop Chop Bread Salad Recipes

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GUY'S CHOP CHOP BREAD SALAD



Guy's Chop Chop Bread Salad image

Guy Fieri was making this salad on his Big Bite show one day and it looked really tasty, so I gave it a try with some modifications. Note: Since this recipe contains bread, it will turn soggy if not consumed right away. If you like, you could serve the bread on the side and let the diners help themselves. Also helps should there be any leftovers.

Provided by Lori Mama

Categories     Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 loaf rustic Italian bread, cut into medium sized cubes
1 cup halved grape tomatoes
1 cup diced red bell pepper
1 cup peeled seeds, removed and diced English cucumber
1 tablespoon minced garlic
1 tablespoon capers
1/4 cup freshly chopped Italian parsley
4 tablespoons freshly julienned basil leaves
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
sea salt and freshly cracked black pepper
1/4 cup goat cheese or 1/4 cup feta cheese, crumbled
1 avocado, cut in half, pitted and flesh diced

Steps:

  • Preheat oven to 350 degrees.
  • Place bread cubes on baking sheet and toast until crisp.
  • Meanwhile, in a large bowl, toss together tomatoes, peppers, cucumber, garlic, capers, parsley and basil.
  • Drizzle in the vinegars, oil and season with salt and pepper.
  • Toss again.
  • Let sit for 15 to 20 minutes in the refrigerator.
  • When ready to serve, toss together with the toasted bread cubes.
  • Gently fold in goat or Feta cheese, avocado and adjust seasoning, if necessary.
  • Serve.

Nutrition Facts : Calories 426.9, Fat 23.8, SaturatedFat 3.6, Sodium 512.3, Carbohydrate 47, Fiber 7, Sugar 2.6, Protein 8.7

CHOP CHOP SALAD



Chop Chop Salad image

Provided by Trisha Yearwood

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard
2 tablespoons honey
2 cups cooked quinoa
4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained
8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens
Kosher salt and freshly cracked black pepper

Steps:

  • For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper.
  • For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette.
  • For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl.
  • Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately.

CHOP CHOP SALAD



Chop Chop Salad image

This is one of those dishes i have made for years, really just a question of chopping things up ( hence the name) and throwing them together, ingredients will often change,as to what is in my fridge at the time.Best if put in the refrigerator for an hour before eating.

Provided by ChefDebs

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 head romaine lettuce, washed and chopped into 1/2 inch pieces
1/4 sweet onion, chopped fine
1 small carrot, peeled and chopped fine
4 slices bacon, cooked and chopped
1 slice swiss cheese, chopped
1 slice cheddar cheese, chopped
3 hard-boiled eggs, chopped
1/4 cup Hellmann's mayonnaise
ground pepper

Steps:

  • Toss everything together and let stand in the fridge for an hour before serving.

Nutrition Facts : Calories 308.6, Fat 23.9, SaturatedFat 8.1, Cholesterol 192, Sodium 418, Carbohydrate 11.6, Fiber 3.7, Sugar 4.2, Protein 13.2

PALOMINO CHOP CHOP SALAD



Palomino Chop Chop Salad image

My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

Provided by deborahk

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 15

3 cups julienne-sliced romaine lettuce
1 tablespoon julienne-sliced fresh basil
2 tablespoons italian provolone cheese, cut in 1/4-inch cubes
1 tablespoon garbanzo beans
2 tablespoons genoa salami or 2 tablespoons wine salami
3 tablespoons powdered parmesan cheese
1/4 cup julienne-sliced smoked turkey breast
chopped tomato (to garnish)
freshly cracked pepper
2 pasteurized egg yolks
3/4 cup balsamic vinegar
3 finely minced garlic cloves
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups olive oil

Steps:

  • Make dressing in a mixing bowl. Whisk egg yolks for 2-3 minutes, then add vinegar, garlic, salt and pepper. Whisk 2-3 minutes. Slowly add oil to emulsify. Refrigerate until needed.
  • Combine greens, basil, provolone, garbanzos, salami in a bowl; add ½ cup dressing. Toss to combine. Add parmesan, turkey, and toss.
  • Place salad on plate; top with tomato. Serve with pepper mill. The restaurant offers this as 1 large serving but with crusty bread and a cold drink it is a very nice dinner for 2. Also great side for 4-6 servings.

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