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

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