Ruth’s Chris Chopped Salad Recipe

Ruth’s Chris Steak House is famous for its butter-drenched steaks, but honestly? That chopped salad deserves its own fan club. The Ruth’s Chris chopped salad is a crisp, finely chopped mix of romaine, iceberg, bacon, tomatoes, eggs, and blue cheese, tossed in a tangy lemon-herb vinaigrette. I’ve ordered it more times than I care to admit, and recreating it at home turned out to be way easier than I expected. So let’s get into it.

Why This Salad Hits Different

Most chopped salads are just regular salads with an identity crisis. Ruth’s Chris version actually earns the “chopped” label; everything gets cut small and uniform, so you get a little bit of every ingredient in each forkful. That’s the real secret. No awkward bites of plain lettuce, no chasing a rogue crouton around the bowl.

The dressing is bright and acidic, which cuts through the richness of the blue cheese and bacon perfectly. It’s the kind of balance that makes you wonder why your homemade salads never taste this good. Spoiler: it’s the dressing ratio.

Ingredients You’ll Need

Nothing exotic here, just quality basics. The trick is using fresh, crisp greens and not skimping on the bacon.

For the salad

• 1 cup romaine lettuce, finely chopped
• 1 cup iceberg lettuce, finely chopped
• 4 strips of bacon, cooked crispy and crumbled
• 2 hard-boiled eggs, roughly chopped
• ½ cup cherry tomatoes, quartered
• ¼ cup red onion, finely diced
• ⅓ cup blue cheese crumbles (don’t be shy)
• ¼ cup cucumber, peeled and diced small

For the lemon herb dressing

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• ½ tsp dried oregano
• Salt and black pepper to taste

FYI, the dressing comes together in about 60 seconds. Whisk everything in a small bowl or shake it in a jar. Either way, taste it before you toss it should be punchy and bright, not flat.

How to Make It Step by Step

Step 1: Prep everything small

This step is what separates a good chopped salad from a great one. Both lettuces need to be cut into pieces no bigger than half an inch. The Same goes for the tomatoes, cucumber, and onion. Uniform chopping means every bite has balance, you’re not eating half a salad in one forkful and plain lettuce in the next.

Step 2: Make the dressing

Whisk together the olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper until fully combined. The Dijon acts as an emulsifier; it keeps the oil and lemon from separating and gives the dressing a slightly creamy texture without any cream. IMO, this dressing alone is worth making for other salads too.

Step 3: Toss and serve immediately

Add all salad ingredients to a large bowl. Drizzle the dressing over the top and toss well; every piece should be lightly coated. Serve right away. Chopped salads go soggy faster than regular ones because the surface area is so much higher. Don’t dress it in advance.

Tips to Get It Restaurant-Quality

• Dry your lettuce thoroughly after washing wet greens. Dilute the dressing
• Use real bacon, cooked until genuinely crispy, not just “done.”
• Let the hard-boiled eggs cool completely before chopping warm eggs make a mess
• Go with good- quality blue cheese; it’s the loudest flavor in the bowl, so it matters
• Chill your bowl in the fridge for 10 minutes before assembling the cold bowl, crisp salad

Common Questions

Can I make this salad ahead of time?

You can prep all the ingredients separately and store them in the fridge. But only toss with dressing right before serving, otherwise it gets watery and sad within an hour.

What can I substitute for blue cheese?

Feta works surprisingly well and brings a similar salty, creamy punch. Gorgonzola is also a solid swap if you want to stay in the blue cheese family but with a milder flavor.

Can I add protein to make it a full meal?

Absolutely. Grilled chicken or shrimp on top turns this into a proper entrée. Ruth’s Chris serves their chopped salad as a starter, but there’s no rule stopping you from going bigger.

Final Thought

Ruth’s Chris charges steakhouse prices for a reason, but their chopped salad is one of those things you can genuinely nail at home with a little attention to detail. Get the chop right, nail the dressing balance, and use quality blue cheese. That’s it. No culinary degree required.

Make it once, and it’ll become your go-to when you want something that feels elevated without the effort. Trust me on that one.