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Fried Chicken Chopped Salad with Ricotta Ranch Dressing

This fresh and fun chopped salad gives a little twist to the typical chopped salad with fried chicken, snap peas, and spiced pecans for crunch, tasty ingredients like blue cheese, bacon, and avocado for added decadence, and it’s topped with a creamy ricotta ranch dressing that elevates any meal into a special occasion. Serve up to family and friends as the main event or a delicious start to the meal!

Prep Time:  25 minutes

Yield:  Party size

Serves:  4 – 6



Chopped Salad:

  • 8 - 10 cups chopped lettuce or mixed greens
  • 3 cups large chopped fried chicken or substitute grilled
  • 1 (5-ounce) container Frigo® Crumbled Blue Cheese
  • 9 slices bacon, cooked and chopped
  • 4 - 6 hard boiled eggs, quartered
  • 1 avocado, sliced
  • 1 small red onion, sliced thin
  • 2 cups grilled corn (about 2 large ears)
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh snow peas or snap peas, sliced
  • 1 cup spicy pecans, almonds or walnuts, or substitute croutons
  • 1 teaspoon freshly cracked black pepper
  • ½ cup chopped fresh herbs such as chives, parsley, fennel, or basil, optional

Ricotta Ranch Dressing:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ½ cup whole milk
  • ¼ cup mayonnaise
  • Juice of one small lemon
  • 1 - 2 tablespoons red wine vinegar
  • 2 tablespoons chopped chives
  • 1 - 2 cloves garlic, minced
  • 2 teaspoons dried dill, or substitute fresh
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon salt


Make salad on a large platter or serving tray starting with lettuce on the bottom. Arrange ingredients on top of the lettuce, arranging in sections.  Sprinkle with freshly cracked black pepper and fresh herbs.  Store in the refrigerator until ready to serve.

Make the Ricotta Ranch Dressing.  Mix all of the ingredients in a blender or food processor fitted with a blade until well incorporated.  Taste and adjust pepper and add salt as needed.

Serve the chopped salad with Ricotta Ranch Dressing.

Dig in and enjoy!