If you’ve ever swooned over the gorgeous salad that starts your meal at a certain upscale steakhouse, you’re in for a treat! This Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe brings that restaurant magic right to your kitchen, with layers of crisp greens, tangy blue cheese, smoky bacon, heart-of-palm, creamy eggs, and a zingy lemon basil dressing. Each bite is packed with a parade of flavors and textures: salty, savory, fresh, and brimming with color. Whether you’re looking to elevate your next dinner party or you simply want to treat yourself to something special, this salad will absolutely steal the spotlight—and you don’t need a reservation to enjoy it!

Ruth's Chris Steakhouse Chopped Salad -- Copycat Recipe - Recipe Image

Ingredients You’ll Need

Despite the salad’s sophisticated vibe, every ingredient here serves a clear purpose, harmonizing to create a truly memorable dish. Fresh greens, vibrant vegetables, and a medley of toppings guarantee big flavor and stunning presentation, while a homemade dressing ties everything together seamlessly.

Romaine lettuce: Provides crunch and freshness; slice thinly for perfect forkfuls.
Iceberg lettuce: Offers extra crispness and a clean, gentle flavor.
Baby spinach: Brings a touch of earthiness and gorgeous deep-green color.
Radicchio: Adds a punch of color and a slight bitterness that layers beautifully.
Red onion: Sliced super-thin, it gives mild sharpness and subtle sweetness when halved.
Green olives: Chopped for briny, salty bursts in every bite.
Blue cheese or Italian gorgonzola: Crumbled for creamy, tangy richness.
Artichoke hearts: Use the chunky ends for texture and a pop of Mediterranean flavor.
Hearts of palm: Offers a unique, tender snap and mild tang.
Fresh mushrooms: Chopped for extra umami and a soft texture contrast.
Smoked bacon: Crisp, quality bacon brings smoky depth and a satisfying crunch.
Hard-boiled eggs: Chopped for extra creaminess and protein.
Crispy dried fried onion rings: Crumbled for a final topping with savory crunch.
Cherry tomatoes: Halved for color and juicy sweetness—perfect for garnish.
Sea salt & black pepper: To taste, for seasoning layers throughout.
Sour cream: Creamy backbone of the dressing; adjust for preferred texture.
Extra virgin olive oil: Brings richness and silky mouthfeel to the dressing.
Champagne vinegar: Adds a gentle acidity and elegance to the dressing.
Lemon juice: Freshly squeezed for vibrant brightness and tang.
Fresh basil: Chopped for fragrant, herbal complexity.
Garlic powder: For subtle, all-over garlic warmth.
Honey (optional): For a hint of sweetness—use if you prefer a softer tang.

How to Make Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe

Step 1: Prep the Greens and Veggies

Start by thoroughly washing and drying all your greens: romaine, iceberg, baby spinach, and radicchio. Slice the romaine and iceberg into thin, julienned ribbons, chop the spinach, and slice the radicchio as thin as possible. The key is to have all your leafy elements bite-sized so every forkful delivers the perfect medley. Thinly slice and halve your red onion, then chop the green olives, mushrooms, artichoke hearts (stick to those chunky ends), and hearts of palm. Have all your vegetables ready, beautiful, and waiting in bowls.

Step 2: Cook and Chop the Toppings

Good, thick-cut smoked bacon is essential here. Cook until deep reddish-brown and super crispy (but not burnt!), then drain well and cut into quarter-inch bits. Hard-boil your eggs, cool, peel, and chop them into chunks about the same size as your bacon. These elements make the salad incredibly hearty and satisfying.

Step 3: Build the Lemon Basil Dressing

In a medium bowl, stir together 1 cup of sour cream, olive oil, champagne vinegar, crumbled blue cheese or gorgonzola (as much as you like), freshly squeezed lemon juice, freshly chopped basil, and a sprinkle of garlic powder. Season with salt and black pepper to taste. After mixing, taste and add extra sour cream if you prefer a creamier texture. For a touch of sweetness, stir in a teaspoon of honey—but try it first before adding, as the other flavors often shine brightest just as they are. Chill the dressing while you move on.

Step 4: Toss the Salad

In a gigantic mixing bowl, combine all your prepped greens, veggies, red onions, olives, hearts of palm, artichoke hearts, mushrooms, eggs, and bacon. Add crumbled blue cheese and pour in about half of your Lemon Basil Dressing. Toss gently but thoroughly, coating every piece evenly. If you want it creamier, add a bit more dressing to taste.

Step 5: Assemble and Garnish

Divide the dressed salad among four large dinner plates. Sprinkle a generous dusting of crumbled fried onion rings over the top, then add halved cherry tomatoes for a burst of color. Finish each plate with a crack of fresh black pepper and a tiny extra crumble of blue cheese, if desired. Serve immediately and enjoy the “wow!” at the table.

How to Serve Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe

Garnishes

The crowning touch of this salad is its vibrant garnishes. Pile on halved cherry tomatoes for a pop of color and juicy sweetness, and never skip the crispy crumbled fried onions—they add an irresistible savory crunch that absolutely makes this feel like the real Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe experience! A final sprinkle of fresh cracked pepper and maybe a little more blue cheese takes it over the top.

Side Dishes

This chopped salad pairs beautifully with all sorts of mains, but especially shines alongside sizzling steak, grilled chicken, or seared salmon. Serve it as a hearty starter, or make it the centerpiece of a light summer meal alongside crusty bread or a bowl of soup. If you want to stay in complete steakhouse mode, a baked potato or roasted vegetables make excellent companions.

Creative Ways to Present

For parties, consider serving the salad “deconstructed” on a platter, with sections of each topping guests can mix in themselves. Or, scoop the salad into chilled martini glasses for a playful, elegant presentation. You can even serve mini portions in shot glasses for a fun appetizer twist—the flavors of the Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe are fantastic in any format.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover salad, store it in an airtight container in the fridge. It’s best enjoyed within a day, as the greens can wilt and the crunchy toppings soften with time. Keep extra dressing and crispy onions separate to maintain texture until just before eating.

Freezing

This salad doesn’t freeze well—freezing will dramatically affect the crispness of the greens and the creaminess of the dressing. For the freshest experience, assemble and enjoy the Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe as close to serving time as possible.

Reheating

Since this is a cold salad, there’s no need for reheating. If you need to freshen it up the next day, toss with a small amount of fresh greens and a drizzle of extra dressing for a quick revival.

FAQs

Can I make Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe ahead of time?

You can prep all the greens and toppings a few hours ahead; just store them separately. Assemble and dress the salad right before serving to keep everything perfectly crisp. The Lemon Basil Dressing can be made up to two days ahead and kept chilled.

What can I use instead of blue cheese?

If you don’t love blue cheese, try feta for tang or goat cheese for creaminess. Gorgonzola is also a great option, as it has a milder profile but the same luscious texture.

Is there a vegetarian version of this salad?

Absolutely! Simply omit the bacon and double up on artichoke hearts or add toasted walnuts for extra crunch and protein. Everything else in the Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe works for vegetarians.

How do I keep my salad greens crisp?

Wash and thoroughly dry all greens before slicing, and store in the fridge wrapped in a clean towel or salad spinner until ready to use. Don’t add dressing until just before serving to preserve that satisfying crunch.

What wine pairs best with this salad?

A glass of Sauvignon Blanc or Chardonnay is beautiful alongside this salad, as both highlight the tangy lemon and basil notes. For a special touch, try a sparkling wine to add a celebratory vibe to your meal.

Final Thoughts

If you love bringing the steakhouse experience home, this Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe deserves a place in your repertoire. It’s colorful, crave-worthy, and endlessly rewarding to share with family and friends. Give it a try—you might just be surprised how easy it is to recreate such an iconic classic!