Best 5 Palomino Chop Chop Salad Recipes

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In the culinary tapestry of delectable dishes, one creation that stands out for its vibrant flavors and wholesome goodness is the "Palomino Chop Chop Salad." This vibrant salad promises a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. With a harmonious blend of crisp chopped vegetables, tender grilled chicken, and a tangy dressing, the Palomino Chop Chop Salad is a culinary masterpiece that is both visually appealing and incredibly delicious. Whether you're a seasoned chef or a home cook looking to impress your family and friends, this salad is sure to become a favorite in your recipe repertoire.

Here are our top 5 tried and tested recipes!

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.

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.

PALOMINO CHOP CHOP SALAD



Palomino Chop Chop Salad image

Prep Time: 30 mins Total Time: 30 mins

Provided by sbjonas

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 15

3 cups romaine lettuce julienned
1 tablespoon Basil chiffonade
2 tablespoons provolone cheese pref italian, cut in 1/4-inch cubes
1 tablespoon garbanzo beans
2 tablespoons genoa salami or wine salami
3 tablespoons parmesan cheese finely grated
1/4 cup smoked turkey breast julienned
Tomato chopped, to garnish
Black pepper
2 pasteurized egg yolks
3/4 cup balsamic vinegar
3 cloves garlic
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups olive oil

Steps:

  • 1 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. 2 Combine greens, basil, provolone, garbanzos, salami in a bowl; add ? cup dressing. Toss to combine. Add parmesan, turkey, and toss. 3 Place salad on plate; top with tomato. Serve with pepper mill.

Nutrition Facts : Calories 373 calories, Fat 33.2690512464346 g, Carbohydrate 8.66261937480077 g, Cholesterol 25.9703749898301 mg, Fiber 1.47450622572005 g, Protein 10.1191856222425 g, SaturatedFat 6.69672862326432 g, ServingSize 1 1 Serving (156g), Sodium 615.837999839462 mg, Sugar 7.18811314908073 g, TransFat 1.21750699981081 g

SUPER ITALIAN CHOPPED SALAD



Super Italian Chopped Salad image

Antipasto ingredients are sliced and diced to make this substantial chop salad. I like to buy sliced meat from the deli and chop it all up so you can get a bit of everything in each bite. -Kim Molina, Duarte, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 17

3 cups torn romaine
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
5 slices deli ham, chopped
5 thin slices hard salami, chopped
5 slices pepperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
Pepperoncini, optional

Steps:

  • In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

Nutrition Facts : Calories 185 calories, Fat 13g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 444mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein.

CHOP CHOP SALAD



Chop Chop Salad image

The best part? The Caesar-ish Dressing, which is egg- and-dairy-free, but still creamy and flavorful enough to make you think you're eating a salad with a Caesar dressing.

Provided by Julie Mayfield

Categories     HarperCollins     Salad     Salad Dressing     Avocado     Tomato     Paleo     Bacon     Chicken     Dairy Free

Yield 6-8 servings

Number Of Ingredients 13

Salad
2 romaine lettuce hearts, washed and chopped into bite-size pieces (about 8 cups)
1 cup cherry tomatoes, quartered
1/4 pound bacon, cooked until crispy and chopped into small pieces
1 1/2 pounds cooked chicken, chopped
2 avocados, pitted and diced
Caesar-ish Dressing
1 avocado, pitted and peeled
4 anchovy fillets, rinsed
Juice of 1/2 lemon
1 clove garlic, peeled and smashed
2 tablespoons extra-virgin olive oil or avocado oil
1 teaspoon Dijon mustard (optional)

Steps:

  • In a food processor or blender combine all the dressing ingredients and puree. Add more oil if you want a thinner consistency.
  • Place all the chopped salad ingredients in a large bowl and toss with the dressing. It's that easy!
  • Note
  • If you want to make the salad ahead of time, assemble everything except the avocado and dressing. Then stir in the avocado at the last minute and toss everything with the dressing.
  • Variations
  • Try prosciutto instead of bacon. Or add some feta cheese (and reduce the amount of dressing).

Tips:

  • For the best flavor, use ripe, juicy tomatoes and cucumbers. If they're not in season, you can substitute canned or jarred tomatoes and cucumbers.
  • To make the dressing, use a good quality olive oil and balsamic vinegar. You can also add a teaspoon of Dijon mustard or honey for extra flavor.
  • If you don't have any Italian seasoning, you can use a combination of dried oregano, basil, and thyme.
  • To make the Palomino Chop Chop Salad ahead of time, simply chop the vegetables and store them in an airtight container in the refrigerator. You can make the dressing up to 3 days in advance and store it in the refrigerator as well. When you're ready to serve, simply toss the vegetables with the dressing and enjoy!

Conclusion:

The Palomino Chop Chop Salad is a delicious and refreshing salad that is perfect for a summer meal. It is packed with fresh vegetables, flavorful dressing, and plenty of protein. This salad is sure to be a hit at your next potluck or barbecue!

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