Chopped Salad with Grilled Steak

A bold, protein-packed chopped salad loaded with juicy grilled steak, creamy avocado, eggs, feta, and crisp veggies—all tossed in a rich, herby dressing.

 Time & Yield

• Prep: 15 minutes
• Cook: 10–12 minutes
• Total: ~25–30 minutes
• Serves: 2–4

 Ingredients

Steak

• 1 lb (450 g) sirloin or ribeye steak
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp paprika

Salad Base

• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely diced
• ½ cup cucumber, chopped
• 2 hard-boiled eggs, chopped
• ½ cup feta cheese, crumbled
• 1 avocado, sliced or diced

Dressing (Creamy Herb Style)

• ½ cup Greek yogurt
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, grated
• 1 tbsp fresh parsley or dill, chopped
• Salt & pepper, to taste
• Optional: splash of water to thin

 Step-by-Step Instructions

1️⃣ Cook the Steak

1. Pat steak dry and season with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a skillet or grill pan over medium-high heat.
3. Cook steak 3–5 minutes per side (depending on thickness and doneness).
4. Rest for 5–10 minutes, then slice thinly against the grain.

2️⃣ Prepare the Salad

1. Chop all vegetables into bite-sized pieces (this is a true “chopped” salad).
2. Add lettuce, tomatoes, cucumber, red onion, eggs, feta, and avocado to a large bowl.

3️⃣ Make the Dressing

1. Whisk together Greek yogurt, olive oil, lemon juice, Dijon, garlic, and herbs.
2. Adjust seasoning and thin slightly if needed.

4️⃣ Assemble

1. Add sliced steak over the salad.
2. Drizzle dressing generously.
3. Toss lightly or serve layered for presentation.

 Nutrition (Approx. per serving)

• Calories: ~450–550
• Protein: ~40 g
• Fat: ~30 g
• Carbohydrates: ~10–15 g

 Nut & Allergen Information

• Nut-free: Yes
• Contains dairy: Feta, Greek yogurt
• Contains eggs: Yes
• Gluten-free: Yes

 Q & A

Q: What cut of steak works best?
A: Sirloin, ribeye, or flank steak all work well—flank gives the best “salad slice” texture.

Q: Can I make it ahead?
A: Yes—prep ingredients separately and assemble just before eating.

Q: Can I use chicken instead of steak?
A: Absolutely—it works perfectly with grilled chicken breast or thighs.

Q: Is this good for weight loss or high-protein diets?
A: Yes—very high protein and low carb, very filling.

Q: Can I make it dairy-free?
A: Skip feta and use a dairy-free yogurt or vinaigrette.

 Pro Tips

• Slice steak thinly for the best bite consistency
• Chill veggies before assembling for extra freshness
• Add a pinch of chili flakes for a spicy kick
• Don’t overdress—toss lightly to keep texture crisp

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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