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.
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
- Salad Dressing: Replace the sherry shallot dressing with something else, like raspberry vinaigrette, miso vinaigrette, or ranch dressing.
- Nuts and Seeds: Use sunflower seeds, pumpkin seeds or another nut instead of almonds.
- Protein: If you don’t have chicken, use chopped salmon, turkey, or pork loin. You can also use white beans or hard boiled eggs for a vegetarian option.
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.
Step 2: Layer the mixed greens, cucumbers, and tomatoes in a serving bowl.
Step 3: Top the salad with chopped chicken, sliced almonds, dried cranberries, and Gorgonzola cheese.
Step 4: Pour the sherry shallot dressing over the top and toss to combine.
If you enjoy this recipe, try one of these lunch favorites!
Serving Suggestions
- Bread: Dutch Oven Sourdough Bread, Pao de Sal
- Soup: Carrot Pumpkin Soup, Instant Pot Butternut Squash Soup, Hamburger Vegetable Soup, Instant Pot Tortellini Soup
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:
Savannah Chopped Salad
- Mason Jar
- Whisk or Immersion Blender
- 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
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.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.