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Savannah Chopped Salad

If you’re craving McAlister’s, try making one of their delicious salads at home with my easy and delicious McAlister’s Deli Savannah chopped salad recipe. Making the salad is much easier than you think and can be customized to your liking – perfect for meal prep

If you enjoy copycat salads, try Sonoma California chicken salad next!

Savannah Chopped Salad on a plate.

Why You’ll Love This Recipe

  • The Savannah chopped salad copycat is great for a quick lunch or light dinner.
  • This salad is a quick and easy recipe for leftover chicken.

What is in the Savannah Chopped Salad at McAlister’s Deli?

  • Chicken Breast: Tender pre-cooked chicken breast is the base for the delicious, restaurant-style chicken salad. Use rotisserie, canned, or leftover grilled chicken from dinner.
  • Mixed Greens: Use a package of mixed greens, spinach, or shredded romaine lettuce. 
  • Cucumber: I prefer English or Persian cucumbers. 
  • Tomatoes: Diced Roma tomatoes or halved cherry tomatoes work the best. 
  • Almonds: If you can find honey-roasted sliced almonds, that is what McAlister’s Deli uses, but any sliced almonds work.
  • Dried Cranberries: I love using dried cranberries like they do in the restaurant. We always keep them in our pantry for healthy snacks and meal prep.
  • Gorgonzola Cheese: McAlister’s uses gorgonzola in the Savannah chopped salad, but you can use crumbled goat or feta cheese. 
  • Sherry Shallot Dressing: Use finely diced shallot, fresh garlic, sherry vinegar, dijon mustard, honey, kosher salt, black pepper, and olive oil to make my homemade version of the sherry shallot dressing.

Additions and Substitutions

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. Then, add it to an airtight jar. Stir in the sherry vinegar, mustard, honey, salt, and pepper. Then, whisk in the olive oil to emulsify.

Tip: Use an immersion blender for a creamier dressing.

Sherry shallot dressing in a jar.

Step 2: Layer the mixed greens, cucumbers, and tomatoes in a serving bowl.

Mixed greens, tomatoes, cucumbers, nuts, and cranberries on a plate.

Step 3: Top the salad with chopped chicken, sliced almonds, dried cranberries, and Gorgonzola cheese.

Chicken and cheese added to the salad base.

Step 4: Pour the sherry shallot dressing over the top and toss to combine.

Savannah Chopped Salad on a plate.

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Savannah Chopped Salad on a plate.

Serving Suggestions

What to do With the Leftovers

  • Refrigerate  Store the leftovers in an airtight container for 1-2 days with dressing or 3-4 days if you store the dressing in a separate container.
  • Repurpose –  Use the leftovers to fill a wrap, sandwich bread, or croissant.

More Salad Recipes:

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Savannah Chopped Salad on a plate.

Savannah Chopped Salad

Tressa Jamil
Enjoy McAlister's Deli Savannah chopped salad at home and customize the ingredients for an easy brunch, lunch, or dinner idea.
5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Dinner, Lunch, Salad
Cuisine American
Servings 6 Servings
Calories 290 kcal
Equipment
Ingredients
  
  • sherry shallot dressing
  • 1 container mixed greens
  • 1 English cucumber, quartered
  • 1 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
Instructions
 

For the Dressing:

  • Peel, cut, and mince the shallot and fresh garlic. Then, add it to an airtight jar. Stir in the sherry vinegar, mustard, honey, salt, and pepper. Then, whisk in the olive oil to emulsify.
    Tip: Use an immersion blender for a creamier dressing.

For the Salad:

  • Layer the mixed greens, cucumbers, and tomatoes in a serving bowl.
  • Top the salad with chopped chicken, sliced almonds, dried cranberries, and Gorgonzola cheese.
  • Pour the sherry shallot dressing over the top and toss to combine.
Notes
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 290 kcal | Carbohydrates: 34 g | Protein: 9 g | Fat: 16 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 11 mg | Sodium: 167 mg | Potassium: 367 mg | Fiber: 5 g | Sugar: 25 g | Vitamin A: 319 IU | Vitamin C: 4 mg | Calcium: 153 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating