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Spring Summer Chopped Salad Recipe

I LOVE to cook and mentioned a few posts ago that I’d really like to work on my food photography. WOW, there is a science to this skill because you have to achieve the perfect combination from setup and styling to lighting and camera settings.

I picked up Plate to Pixel by Helene Dujardin of Tartelette and cannot put this book down! She tells you everything you need to know to master the art of food styling and photography and I think this pic is a huge improvement over my past food pics. I have a lot to learn {I’m only halfway through the book and of course, practice makes perfect} and equipment to pick up along the way, but I definitely feel a food photography passion in the making.

Now to my chopped salad. I came across this amazing chopped salad recipe on Pinterest and thought it would be fun to convert it from an autumn to summer salad by switching out a few of the ingredients. My husband’s contribution to the dish was the grilled chopped chicken seasoned with garlic and rosemary. This is an entire salad of all the good stuff you usually find at the bottom of your salad bowl.


2 medium chicken breasts, seasoned, grilled and chopped
4 cups chopped romaine lettuce
2 cups chopped iceberg lettuce
1 apple, cored and chopped
1 cup dried cranberries
1 cup sliced almonds
6 oz. feta or blue cheese, crumbled
Pomegranate Vinaigrette Dressing


In a large bowl, combine the lettuce, apple, cranberries, almonds, and feta cheese. Drizzle generously with pomegranate dressing, mixing as you go until you get a light distribution of dressing on all ingredients.

I noticed that a few salad dressing brands are now carrying pomegranate dressing, but I made my own using Pampered Chef’s pomegranate dressing and their basic vinaigrette recipe.
recipe – altered from espressoandcream.com

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