This McCarthy Chopped Salad is my copycat, home-cook friendly version that is easy to prep, endlessly satisfying, and perfect for lunch or dinner. Most important, it doesn’t come with a hefty pricetag!
What I love most about this salad is how flexible it is. It’s hearty enough to be a full meal, yet fresh and light enough to feel good eating any day of the week. No fancy techniques, no hard-to-find ingredients, just a smart combination of ingredients that work.
⭐️ Beverly Hills Salad: recipe at a glance
- Protein-packed salad: This chopped salad is packed with protein which will keep you feeling full longer.
- Meal-prep friendly: All components (except for the avocado) can be prepped ahead and will keep in the fridge for 2-3 days, then tossed when you are ready to eat.
- Customizable and Versatile: This recipe can be adapted to use seasonal produce or what you already have on hand at home. It can also be served as a main dish or as part of a meal.
- Dietary: Gluten-free, dairy-free adaptable. Contains pork (bacon), chicken and eggs.
🔎 Ingredients and Substitutions
For the complete list of ingredients and exact quantities, check the printable recipe card below.
- Lettuce: The original recipe used to be made with a combination of Romaine and iceberg lettuce. This recipe calls for Romaine but you can use any greens you prefer.
- Cooked Chicken Breast: Adds lean protein to the salad. I like to use this Grilled chicken breast, recipe during the summer months. During cold weather, I use this Baked Chicken Breast recipe which is super easy to make. Leftover rotisserie chicken can be used as well.
- Beets: Earthy and sweet, beets are nutritious and add a vibrant pop of color to this salad. You can cook beets at home (learn how to cook beets 6 different ways), canned beets or already cooked beets from the grocery store.
- Eggs: Hard-boiled eggs add extra protein to the salad.
- Bacon: Crispy bacon adds smoky and salty flavor, and an amazing crispy texture. We love cooking bacon in the oven. It’s easy and mess free!
- Cheese: The recipe calls for sharp cheddar cheese, but any other type of cheddar, can be used. Other cheese options are Monterrey Jack, Gouda or Mozzarella. Other alternatives with a different flavor profile are blue cheese crumbles, goat cheese or feta cheese.
- Tomatoes: Grape tomatoes add bright and juicy sweetness. Cherry tomatoes or chopped tomatoes can be used as well.
- Chickpeas: I use canned chickpeas. With their nutty flavor and chewy texture, chickpeas add more protein and another layer of flavor. Give it a different twist by using any other type of bean.
- Avocado: Creamy, buttery, and brightly colored, ripe avocado adds another interesting level of texture to this savory salad.
🔎 For the Balsamic Vinaigrette
- Garlic: The original salad dressing uses roasted garlic which you can use if you have handy; however, fresh garlic works just as well.
- Balsamic Vinegar: I use regular balsamic vinegar but white balsamic vinegar, white wine vinegar or apple cider vinegar can also be used.
- Honey: I love using local honey! Maple syrup can also be used.
- Olive Oil: I prefer using extra virgin olive oil when making salads. Any neutral flavor oil such as avocado oil can be used.
- Other: Dijon mustard, sea salt or Kosher salt and black pepper.
🔎 How to Make the Beverly Hills Chopped Salad?
For the exact directions, check printable recipe card below.
- Make the Vinaigrette: In a bowl, whisk together the balsamic vinegar, Dijon mustard, honey, garlic salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and looks smooth and glossy.
- Prep the Salad Ingredients: Wash and chop the romaine into bite-sized pieces. Dice the chicken, beets, eggs, bacon, cheese, and avocado. Halve the tomatoes and drain the chickpeas well.
- Assemble: Arrange all salad ingredients on a large platter or bowl. Drizzle with the vinaigrette just before serving. You can toss everything together or serve it chopped and layered. Both ways work beautifully.
🔪 Recipe Tips: Prep & Adjustments
- Ingredient Swaps: Use what you have available at home or seasonal ingredients. Instead of chicken, use chopped turkey or ham. Canned tuna can also be used. Swap the chickpeas with any other beans.
- Cut ingredients evenly. This ensures every bite has a little bit of everything (key to a great chopped salad).
Frequently Asked Questions
What is a McCarthy Chopped Salad?
The McCarthy Chopped Salad is a famous salad from the Polo Lounge at the Beverly Hills Hotel, made with romaine lettuce, chicken, bacon, eggs, cheese, avocado, chickpeas, and a balsamic vinaigrette, all finely chopped.
Why is it called the McCarthy Salad?
The salad is named after Neil McCarthy, a longtime Hollywood agent who frequently dined at the Polo Lounge and requested this custom chopped salad-eventually making it a permanent menu item.
Can I make McCarthy Chopped Salad ahead of time?
Yes. Most ingredients can be prepped 1-2 days in advance. Store the avocado and dressing separately and assemble just before serving.
Is this the Jennifer Aniston Salad?
I can only assume that Jennifer Aniston has eaten this salad at the Beverly Hills hotel as it is a very famous salad for people living in Los Angeles; however, this is not the same recipe that includes quinoa, cucumbers and pistachios.
🔎 What to Serve with this Chopped Salad?
Although this salad is a meal by itself, you can serve it with some homemade flat bread and a nice bowl of soup such as this delicious roasted cauliflower soup, or this hearty Lentil Soup.
💛 Cooking Intentionally
- Finances: I love using simple, accessible ingredients to create a nourishing, satisfying meal without waste or stress. This salad is flexible, forgiving, and works with what you already have on hand. Most importantly, you don’t need to pay exorbitant prices for a single serving!
- Animal Welfare: If it fits your budget, organic, free-range chicken is a great option. It usually cooks up better with less shrinkage, and it’s a choice some cooks feel good about making.
- Environment: Buying local food helps reduce your environmental footprint by cutting down on transportation and emissions. It also supports regional farms, encourages more sustainable growing practices, and keeps local food systems strong. As a bonus, local ingredients are often fresher and more flavorful, which can help reduce food waste at home.
✅ Make Ahead and Storage Tips
- Make ahead: Prep all ingredients (except avocado) 1-2 days in advance. The balsamic vinaigrette keeps well in the fridge for 4-5 days in an airtight container. Store the dressing separately.
- Storage: Undressed salad (without avocado) keeps up to 2 days refrigerated. Once dressed, it’s best eaten within 24 hours.
🥗 Take a look at these other salad recipes:
🛒 Essentials you’ll adore for this recipe
-
John Boos Rectangular Cutting Board
This 17×21 Walnut 1.5 inch thick cutting board beauty is definitely an investment worth making. With proper care this board will last a lifetime!
-
Shun Classic Chef’s Knife 10-inch
Investing in a good chef’s knife is one of the smartest upgrades you can make in the kitchen. It makes prep quicker, safer, and a whole lot less frustrating. Once you cook with a sharp, well-balanced knife, you’ll wonder how you ever managed without it.
McCarthy Chopped Salad
Ingredients
- 1 Romaine lettuce, trimmed and chopped into bite size pieces, (about 3 cups)
- 1/2 cup grilled chicken, diced
- 1/2 cup roasted beets, diced
- 2 hard boiled eggs, chopped finely
- 1/3 cup crispy bacon, diced
- 1/4 cup sharp cheddar cheese, diced
- 1/2 cup grape tomatoes, halved
- 1 cup canned chickpeas, drained
- 1 ripe avocado, pitted, peeled and diced
For the vinaigrette
- 3 tablespoon Balsamic Vinegar
- 1/2 teaspoon Dijon Mustard
- 1/2 teaspoon Honey
- 1 Garlic Clove, roasted and smashed (or 1 teaspoon minced fresh garlic)
- 1/4 cup Olive Oil
- Salt and Black Pepper, to taste
Instructions
- To make the vinaigrette, whisk together the balsamic vinegar, Dijon mustard, honey, smashed roasted garlic clove, salt and pepper.
- Whisk well so the garlic breaks up and gets incorporated into the vinaigrette.
- Slowly, drizzle the oil while whisking constantly so the vinaigrette has a chance to emulsify.
- Arrange the salad ingredients on a plate and drizzle with the dressing. You can toss the salad together or serve it without tossing.
Notes
- Make ahead: Prep all ingredients (except avocado) 1-2 days in advance. The balsamic vinaigrette keeps well in the fridge for 4-5 days in an airtight container. Store the dressing separately.
- Storage: Undressed salad (without avocado) keeps up to 2 days refrigerated. Once dressed, it’s best eaten within 24 hours.
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