Chopped Salad With Ham and Balsamic Vinaigrette

Chopped Salad Preparation
Michelle Tran / EyeEm / Getty Images
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: 3 to 4 Servings
Nutritional Guidelines (per serving)
717 Calories
59g Fat
26g Carbs
26g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4 Servings
Amount per serving
Calories 717
% Daily Value*
Total Fat 59g 75%
Saturated Fat 17g 84%
Cholesterol 65mg 22%
Sodium 638mg 28%
Total Carbohydrate 26g 10%
Dietary Fiber 8g 30%
Protein 26g
Calcium 541mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hearty salad is a brilliant choice for a hot summer day or evening, and it is extremely versatile! You can easily adjust the vegetables to use what you have on hand. Use diced leftover pork, roast beef, or chicken, or add fresh seared or canned tuna to the salad. 

The simple balsamic and Dijon vinaigrette is a snap to mix but feel free to use another dressing.


  • 1 cup diced ham
  • 1 large head romaine lettuce, chopped
  • 1/3 cup diced red onion
  • 1/4 cup diced radish
  • 1/2 cup chopped toasted pecans or roasted peanuts (see how to do it yourself below)
  • 1/2 cup cooked chickpeas
  • 1 medium cucumber peeled and diced
  • 2 small to medium tomatoes, diced
  • 1 cup diced Havarti, Monterey Jack, or mild Cheddar cheese
  • 1 tablespoon chopped fresh parsley
  • Vinaigrette: 
  • 1/4 cup balsamic vinegar
  • 1 teaspoon honey Dijon mustard
  • 1/2 cup good quality olive oil
  • Salt and freshly ground pepper to taste
  • Optional: tortilla chips, optional

Steps to Make It

  1. Heat the butter or vegetable oil in a skillet over medium heat. Add the diced ham and cook, stirring, until browned. 

  2. In a large bowl combine the ham with the chopped lettuce, onion, radish, pecans, chickpeas, cucumber, tomato, cheese, and parsley; toss to mix well.

  3. In a jar or container, combine the balsamic vinegar and mustard. Gradually whisk in the olive oil; season with salt and pepper to taste.

  4. Arrange the salad on individual salad plates on a bed of tortilla chips with the vinaigrette on the side.

To toast the pecans, almonds, or walnuts, place a dry skillet over medium heat. Add the nuts and cook, stirring and turning constantly, until they are aromatic and lightly browned. Take them off the heat and transfer to another plate or container to cool.