If you love the Savannah Chopped Salad from McAlister’s Deli, you’re going to love this easy copycat salad recipe you can make at home. It is perfect for meal prep, lunch, or a light dinner. If you’re looking for more copycat salad recipes, try this California chicken salad.
What’s the Savannah Chopped Salad?
Savannah chopped salad is a signature menu item at McAlister’s Deli, known for its sweet-and-savory flavor. The salad features crisp romaine, mixed greens, tender chicken, fresh apples, crunchy almonds, and other flavorful toppings, all tossed in a tangy vinaigrette.
Key Ingredients
The Savannah chopped salad is surprisingly easy to recreate at home. Here’s everything you’ll need to get started.
- Dressing: You can use your favorite store-bought dressing, or make a homemade version of the sherry shallot dressing with finely diced shallots, minced garlic, aged sherry vinegar, dijon mustard, honey, kosher salt, coarse black pepper, and a little olive oil.
- Chicken: Pre-cooked chicken works well for this salad, or cook your own. I recommend using my thin-cut chicken breast recipe. Shredded rotisserie chicken from Costco or leftover chicken from a previous meal is another easy shortcut that adds plenty of flavor.
- Greens: I like using a mix of chopped romaine lettuce and spring greens, but feel free to use whatever you have on hand. Just be sure to wash and thoroughly dry the greens, then chop them into bite-sized pieces.
- Cucumber: Use crisp Persian or English cucumbers.
- Tomatoes: Diced Roma tomatoes or halved cherry tomatoes add freshness and a pop of color.
- Almonds: McAlister’s Deli uses honey-roasted sliced almonds, which add a subtle sweetness. Regular sliced almonds work well if that’s what you have.
- Cranberries: You will love the chewy sweetness of dried cranberries. I always keep them on hand for oatmeal balls or granola bars.
- Cheese: McAlister’s calls for gorgonzola cheese in their Savannah chopped salad, but crumbled goat cheese, blue cheese, or feta cheese are all delicious substitutes.
Additions and Substitutions
The Savannah chopped salad is one of the restaurant’s most popular menu items for a reason. This copycat version comes together quickly and is easy to customize based on what you have on hand.
- Switch up the dressing. Replace the sherry shallot dressing with another favorite. Raspberry vinaigrette, fig balsamic dressing, miso vinaigrette, blackberry vinaigrette, balsamic citrus vinaigrette, or even a creamy ranch dressing would taste delicious.
- Experiment with mix-ins. Include avocado cubes, hulled sunflower seeds, or pumpkin seeds for extra texture and flavor.
- Try another protein. If you don’t have chicken, swap in fried salmon bites, deli turkey, or sliced pork loin. For a vegetarian option, white beans, chickpeas, or hard-boiled eggs are great alternatives.
How to Make McAlister’s Savannah Chopped Salad
The full recipe with measurements is in the recipe card below.
Step 1: Peel, cut, and mince the shallot and fresh garlic. Transfer them to a wide-mouthed jar. Stir in the sherry vinegar, mustard, honey, salt, and pepper. Use an immersion blender to combine. Pour the olive oil into the jar in a slow, steady stream. Process until the mixture is smooth and creamy.
Step 2: Add the greens, cucumbers, and tomatoes to a serving bowl.
Step 3: Top the salad with the chicken, sliced almonds, dried cranberries, and Gorgonzola cheese.
Step 4: Pour sherry shallot dressing over the top and toss to combine.
Expert Tips
- Prepare the greens. Wash and pat the greens dry with a paper towel or use a salad spinner to remove any excess moisture. Wet lettuce prevents the dressing from coating the salad properly.
- Chop everything small. The key to a good chopped salad is chopping everything (apart from the chicken) into small, even pieces so every bite is perfectly balanced.
If you enjoy the copycat salad, try more light lunch recipes!
Serving Suggestions
Between the chicken, nuts, and cheese, this salad is filling enough for lunch or dinner. Serve Savannah chopped salad alongside freshly baked Dutch oven sourdough bread or pillowy-soft rolls like pao de sal.
For a heartier option, pair the salad with a warm bowl of soup such as carrot pumpkin soup, Instant Pot butternut squash soup, or hamburger vegetable soup.
Meal Prep the Salad
To prep the Savannah chopped salad ahead of time, chop the lettuce and store it in an airtight container with a paper towel. Mix the dressing, transfer it to an airtight container or glass jar, and store any other toppings separately. Combine the ingredients and toss just before serving.
What To Do With Leftovers
- Refrigerate: Store any leftovers in an airtight container. With dressing, the salad will stay fresh for 1-2 days. However, if you store the dressing separately, the Savannah chopped salad will stay fresh for 3-4 days.
- Repurpose: Use the leftover ingredients as a filling for flour tortillas, spinach protein wraps, sandwich bread, or fluffy croissants.
More Salad Recipes:
Savannah Chopped Salad
- Glass Jar
- 1 medium shallot, finely diced
- 1 garlic cloves, minced
- 2 tablespoons aged sherry vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- 4 cups Romaine lettuce and mixed greens
- 1 medium English cucumber quartered and sliced
- 1 medium Roma tomatoes diced
- 1 pound cooked chicken breast cut into bite-sized pieces
- 1 cup sliced almonds
- 1 cup dried cranberries
- ½ cup Gorgonzola cheese
- Peel, cut, and mince the shallot and fresh garlic. Transfer them to a wide-mouthed jar. Stir in the sherry vinegar, mustard, honey, salt, and pepper. Use an immersion blender to combine.
- Pour the olive oil into the jar in a slow, steady stream. Process until the mixture is smooth and creamy.
- Add the greens, cucumbers, and tomatoes to a serving bowl.
- Top the salad with the chicken, sliced almonds, dried cranberries, and Gorgonzola cheese.
- Pour the sherry shallot dressing over the top and toss to combine.