I recently had lunch at True Food Kitchen after a far too long hiatus, and I was once again reunited with my favorite Chicken Chopped Salad. This salad is a staple at True Food, and is even included in the cookbook. After enjoying the salad once again, I finally decided it was high time to recreate the True Food Kitchen chopped salad in my own home.
For the most part, this recipe is pretty similar to the one in the cookbook, only in my version I omitted the chicken and the farro because I didn’t have them on hand. I also didn’t use the champagne vinaigrette, but I’m sure any salad dressing would do.
If you get a chance, please recreate this True Food Kitchen chopped salad. It’s delicious, nutritious and super easy to make. Next time I will definitely add farro and chicken to mine to give it the real True Food experience.
True Food Kitchen Chopped Salad (adapted from the True Food Kitchen cookbook)
9 cups mixed baby greens
1/3 cup unsweetened dried cranberries
2 ounces manchego cheese, shaved or diced
1/4 teaspoon salt
1/3 cup chopped dates
1/4 cup chopped marcona almonds (I used silvered almonds)
In a large salad bowl combine your baby greens, almonds, cranberries, dates, cheese and salt. Toss well and serve with a dressing of your choice.