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Food & Home

Double-Duty Chopped Salad


Kids love veggies and dip while grown-ups love a chopped salad, so with this recipe, everyone wins. Both recipes call for nearly all the same ingredients and are quick to throw together once you get in chopping mode.

Serves 2

2 persian cucumbers

½ red bell pepper

½ cup snap peas

12 cherry tomatoes

1 cup of cubed rotisserie chicken

3 oz piece of cheddar or jack cheese

3 oz crumbled blue cheese

1 cup shredded romaine

For the dressing:

¼ teaspoon minced dill

1 tablespoon minced chives

½ grated clove of garlic

¼ teaspoon lemon zest

1 tablespoon of mayo, homemade aioli or Vegenaise

2 tablespoons greek yogurt

2 teaspoons lemon juice

⅛ teaspoon salt


1. First make the dressing. Whisk all the ingredients together in a small bowl then set aside.

2. Chop both cucumbers into 2-inch sticks, set half of them aside and further chop the other half into cubes. Repeat this step for the bell pepper. Chop ½ the snap peas and halve half of the tomatoes.


1. Arrange the cucumber sticks, pepper sticks, snap peas and tomatoes in a tiffin. Put 2 tablespoons of the ranch dip in a small container on the side. In another tiffin add 3 ounces cheddar cheese and ½ of the cubed chicken.


1. In a medium bowl toss the shredded romaine with the cubed cucumber and pepper, chopped snap peas, halved cherry tomatoes, crumbled blue cheese, and remaining ½ cup of chicken. Pack into a tiffin. If the dressing seems a little too thick, thin it out with a little extra lemon juice. Pack this separately as well.