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Home » lunch

The Allis Chopped Salad (copy-cat recipe)

Published: Jan 22, 2018 · Modified: Feb 18, 2018 by Kit · This post may contain affiliate links · 16 Comments

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The Allis Chopped Salad is my all-time favorite salad. And since I can't have lunch at The Allis everyday, I recreated the recipe so that I could make it at home. This salad has the perfect combination of freshly chopped vegetables and protein.

Do you ever order the same thing at a restaurant again and again? I can be a creature of habit. At Le Pain Quotidian I always get the Mushroom and Goat Cheese Omelet. When I am at The Allis, I get The Allis Chopped Salad. Every. Single. Time. I love this salad because it has a lot of ingredients. It is rare that I love a salad, but the Allis Copped Salad has my heart. So much so that I had to recreate it and share it with you, since it isn't fair that you can only get this salad in Chicago.

As the Allis Chopped Salad's biggest fan, I can tell you that they have made some changes to the salad. My favorite version is made with cubed cheddar, beets, red bell pepper, egg, romaine, bacon, chicken, and cucumber. Right now, the salad is made with feta instead of cheddar, but if you ask really nicely they will use cheddar instead of feta. At one point the salad was made with corn, feta, beets, tomato, romaine, and bacon. Sometimes spring onion is involved. It has always come with a creamy mild ranch dressing. So yes, you can feel free to mix and match the ingredients and make it however you like.

One of the reasons why this salad is so good is that all of the ingredients are finely chopped, which means you get a little bit of everything in each bite.

Let's talk about beets. They are messy and roasting beets just for a salad seems like a lot of work. This is where Trader Joe's comes to the rescue! They sell cooked, peeled, vacuum sealed beets! Look for them in the vegetable section. Now you can add beets to your salads without the chore of cooking them yourself! Since the beets come vacuum sealed, the beets can be kept in your fridge for about 6 months - so you can stock up next time you are TJs. Don't you feel like Trader Joe's is lovingly looking out for you sometimes? (No, Trader Joe's is not sponsoring this).

The red pepper on the salad isn't raw, and it isn't soft and roasted. It is lightly cooked. I accomplished this by very quickly roasting the bell pepper. I kept it over the flame for only about 3 minutes, scraped off any charred skin, and then chopped the pepper. The final result was just what I was hoping for.

I used rotisserie chicken, because it is one of my favorite timesaving tricks. You could use leftover chicken too. Speaking of saving time, did you know that you can buy bags of a dozen hard boiled eggs? I know, it sounds weird at first, but they are my husband's favorite snack.

I didn't go through the effort of making salad dressing. You can if you like, but there are so many delicious salad dressings that you can buy, so I think it is better to save the time and mess of making it from scratch. I do have a rule when it comes to salad dressing, I prefer to buy salad dressing from the refrigerated section (if it is a creamy dressing) because I question self stable dressings. I am partial to Bolthouse Farms. No, they (unfortunately) aren't sponsoring this blog post, but I like that their dressings are lower in fat and calories, and made with yogurt. I recommend the classic ranch and the creamy roasted garlic dressings. If you have salad dressing recommendations, I would love to hear them!

Allis Chopped Salad

The Allis Chopped Salad is my all-time favorite salad. And since I can't have lunch at The Allis everyday, I recreated the recipe so that I could make it at home. This salad has the perfect combination of freshly chopped vegetables and protein.
Print Pin Rate
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 1

Ingredients

  • 2 slices of Bacon
  • 1 ½ cups Greens pick your favorite
  • 1 Red Bell Pepper
  • ¼ cup diced Chicken Breast
  • 1 Hard Boiled Egg
  • 1 Beet cooked and peeled
  • ¼ cup diced Cucumber
  • ¼ cup cubed Cheddar Cheese I love Cabot Cheddar
  • 2-3 tablespoons Ranch or Roasted Garlic Dressing

Instructions

  • First you need to cook the bacon. I like to do this in the oven. Heat your oven to 400 degrees, and place the bacon on a baking sheet lined with aluminum foil. Cook the bacon for about 8-12 minutes, until it is as crispy as you like it. Then remove the bacon from the pan, blot it with paper towels to remove the excess fat, and let it cool.
  • While the bacon cooks, place the bell pepper directly over a gas burner on the stove, and roast for 3 minutes, rotating the pepper every minute using tongs. Let the pepper cool, then use a butter knife to scrape any charred skin off of the pepper. Then finely dice the pepper. You won't need all of it, save the rest for another salad.
  • Chop the bacon, the hard boiled egg, and the beet.
  • Chop the greens and place them in the bottom of a shallow bowl. Then add the chopped bacon, bell pepper, chicken, egg, beet, cucumber, and cheddar cheese. Drizzle the dressing over the top and eat.

Want to save this recipe fro The Allis Chopped Salad for later? Here is an image for you to pin:

The Allis Chopped Salad is my all-time favorite salad. And since I can't have lunch at The Allis everyday, I recreated the recipe so that I could make it at home. This salad has the perfect combination of freshly chopped vegetables and protein.

More lunch

  • Make Ahead Mediterranean Salad
  • Are We Saving Money By Making Lunch At Home?
  • These incredibly delicious Superfood Salad Bowls with crispy chicken, beets, butternut squash, rice, goat cheese, and ranch dressing are a delicious way to pack vegetables into your meal.
    Superfood Salad Bowls with Crispy Chicken
  • Lunch Prep with O Organics Essentials

Comments

  1. Betsy Glenn says

    January 23, 2018 at 1:59 am

    I don't think I've ever actually eaten beets before. This salad looks really good and would probably be a good first time to try beets I bet.
    Reply
    • thekittchen says

      January 29, 2018 at 3:37 pm

      Beets can be one of those foods that you either love or hate. So don't go all in the first time you order them :)
      Reply
      • Betsy Glenn says

        January 31, 2018 at 10:29 pm

        Good call!
        Reply
    • Terri Keen Wells says

      January 31, 2018 at 8:46 pm

      It might help to start with pickled beets (in jars, in the pickle area of most grocery stores). I love them and I don't care for the cooked ones.
      Reply
      • Betsy Glenn says

        January 31, 2018 at 10:29 pm

        I'm not a fan of anything pickled so I'd probably stick with fresh.
        Reply
  2. Jess says

    January 30, 2018 at 5:09 pm

    This sounds delicious! I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/ Thanks for joining Cooking and Crafting with J & J!
    Reply
  3. Rhonda Gales says

    January 31, 2018 at 4:27 am

    I love beets, however, I'm the only person in my family who eats them. So, they never find a place in my dishes. This salad looks delicious. I must add the ingredients to my grocery list this week-end. Thanks for sharing this healthy dish, and thanks for sharing it on Sunday's Best.
    Reply
    • thekittchen says

      February 01, 2018 at 6:58 pm

      Hi Rhonda! Try the beets from Trader Joes - they come in a small enough package that it makes sense for one person.
      Reply
  4. Sandra Garth says

    February 01, 2018 at 9:05 pm

    This looks delicious and makes me want to give beets another try.
    Reply
    • thekittchen says

      February 05, 2018 at 7:39 pm

      Yes! Give beets another try!
      Reply
  5. Create With Joy says

    February 04, 2018 at 10:52 pm

    This looks amazing! Congrats - you're one of our featured guests at Inspire Me Monday at Create With Joy this week!
    Reply
    • thekittchen says

      February 05, 2018 at 7:39 pm

      Oh thanks for much for the feature!
      Reply
  6. Angie Rose-The Freckled Rose says

    February 05, 2018 at 6:36 pm

    Hey Kit! This salad looks absolutely delicious. Thank you so much for sharing with us at Dishing It & Digging It & congratulations on being featured this week!
    Reply
    • thekittchen says

      February 05, 2018 at 7:39 pm

      Thank you for the feature - I am so flattered!
      Reply
  7. Miz Helen says

    February 06, 2018 at 7:36 pm

    What a great Salad, we will love it! Thanks so much for sharing with us at Full Plate Thursday. Come Back Soon! Miz Helen
    Reply
  8. Jann Olson says

    February 07, 2018 at 6:08 am

    This salad looks yummy! I bottle pickled beets and think they would be good in it. Thanks for sharing with SYC. hugs, Jann
    Reply

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