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Ruth's Chris Steakhouse Chopped Salad -- Copycat Recipe is SO DELICIOUS!!

Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe

  • Author: Roz Corieri Paige | La Bella Vita Cucina
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salads
  • Cuisine: American


This is just one of my all-time favorite salads that is famous on the menu at all Ruth’s Chris Steakhouses.  The recipe is a copycat and if you ask me, it is the real deal.  It is so delicious with the chopped lettuce, hearts of palm, bacon, eggs, blue cheese, and the creamy lemon basil dressing!  I could eat a gallon at a time!  Enjoy!


Units Scale

For the Chopped Salad:

  • 4 packed cups romaine lettuce, sliced into 1/4” julienned slices
  • 4 packed cups iceberg lettuce, sliced into 1/4” julienned slices
  • 4 packed cups baby spinach, chopped
  • 2 packed cups radicchio, sliced very thin
  • 3/4 medium red onion, sliced very thin and then halved
  • 1/4 cup chopped green olives
  • 1 cup crumbled blue cheese or Italian gorgonzola cheese
  • 1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad (I added this ingredient and it’s fantastic)
  • 114 oz. can hearts of palm, drained, and cut into 1/4” chunks
  • 6 oz. fresh mushrooms, chopped
  • 1 full package of super-thick ‘high quality’ smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4” bits
  • 4 hard-boiled eggs, cut into 1/4” chunks
  • 11/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
  • Garnish: cherry tomatoes cut in half, as many as you prefer to use
  • freshly-cracked black pepper and sea salt to taste

For the Lemon Basil Dressing:

  • 12 cups sour cream (add 1st cup first, then add more after all of the remaining ingredients for the dressing are added. Give it a stir, then taste, and add more sour cream if preferred)
  • 1 Tbsp. extra virgin olive oil
  • 1/2 Tbsp. champagne vinegar
  • 1/41/2 cup crumbled blue cheese or gorgonzola cheese (add to your preferred preference)
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup freshly chopped basil
  • 1/2 tsp. garlic powder
  • Season with salt and pepper to taste
  • (optional) – 1 tsp. honey, if desired (I don’t use)


For the Chopped Salad:

  • In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well.
  • Add crumbled blue cheese and about 1/2 of Lemon Basil Dressing; toss until well mixed.
  • Divide salad among 4 dinner plates, garnish with cherry tomato halves, and top salads with crispy fried onions.

For the Lemon Basil Dressing:

  • Combine all ingredients, and add seasoned salt and garlic powder to taste.
  • Mix well; refrigerate until serving.
  • Refrigerate any leftover dressing.

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