Chopped Salad | Midwest Living

Chopped Salad

Chopped Salad

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  • Makes: 8 to 12 servings

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Here's an easy main dish for a potluck. Boil the pasta, then toss with all the other ingredients and you're out the door. Drizzle the salad dressing over it just before serving.


  • 2 cups dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8 ounces)
  • 1 medium head iceberg lettuce, chopped or 8 cups torn leaf lettuce or fresh spinach baby leaves
  • 12 ounces cooked chicken or turkey, cut into bite-size pieces
  • 1 12 - ounce jar roasted red sweet peppers, well-drained and coarsely chopped
  • 1 small red onion, thinly sliced and separated into rings
  • 8 slices bacon, crisp-cooked, drained and crumbled
  • 1 4 - ounce container one 2.8-ounce can French-fried onions
  • 1 12 - ounce bottle bottled poppy seed salad dressing


  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again.
  2. In a very large bowl, toss together cooked pasta, lettuce, chicken, red sweet peppers, red onion, bacon and Crispy Onions. Drizzle salad dressing over pasta mixture; toss gently to coat. Serve immediately.

Nutrition Facts

(Chopped Salad)

Servings Per Recipe 8, Fat, total (g) 27, vit. A (IU) 437, calcium (mg) 20, chol. (mg) 47, vit. C (mg) 53, pro. (g) 21, carb. (g) 41, sodium (mg) 652, fiber (g) 2, cal. (kcal) 505, iron (mg) 2, sat. fat (g) 5

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