Ruth’s Chris Steakhouse Chopped Salad Copycat Recipe

This Ruth’s Chris Steakhouse Chopped Salad Copycat Recipe is outstanding and perfect to serve at a dinner party. Guests will go crazy for this salad!

Ruth's Chris Steakhouse Chopped Salad Copycat Recipe

For those who love the famous Ruth’s Chris Steakhouse salad, this recipe will be one of your faves. It will be a hit any time you serve it, and you’ll be asked for the recipe every time.

This salad comes as close to the original as you’re likely to find as far as taste and flavors; however, the steakhouse salad comes pressed in layers and served on individual plates. For most folks, this tossed version is just fine and takes much less prep time.

Make ahead: Most of the prep for this salad can be done a day ahead of time. I prefer prepping ahead and just assembling and tossing the day of serving.


  1. Rinse iceberg lettuce, spinning or drying well; store in fridge.
  2. Rinse cherry tomatoes; cut into halves.
  3. Boil eggs until done; refrigerate (do not peel until day of serving).
  4. Place hearts of palm in the fridge to chill (just place unopened cans directly in fridge).
  5. Make the lemon-basil dressing; store in fridge.
  6. Cook bacon until crisp; crumble and store in fridge.


Ruth's Chris Steakhouse Chopped Salad Copycat Recipe

15 min

15 min

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  • 8 cups packed iceberg lettuce, julienned (I sliced mine thinly with Chef's knife)
  • 1 cup packed fresh spinach, cut into julienne strips
  • 1/3 cup chopped red onion
  • 1/2 cup chopped green olives (I didn't use these - my hubs dislikes olives)
  • 6 ounces fresh mushrooms, washed and sliced (I chopped into quarters)
  • 4 eggs, hard-boiled, sliced thinly, and salted & peppered
  • 1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
  • 1/2 lb applewood-smoked bacon, cooked to crispy and crumbled
  • 1 cup crumbled blue cheese (I used gorgonzola)
  • 1/2 cup croutons
  • cherry tomatoes, halved
  • crispy fried onions, for garnish
  • 2 cups sour cream (or 1 cup sour cream & 1 cup mayonnaise)
  • 1/4 cup fresh basil leaves
  • 4-5 TB fresh lemon juice (roughly one lemon)
  • seasoned salt (to taste)
  • garlic pepper seasoning (to taste)


  • In a very large bowl, layer the salad ingredients in this order:
  • iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
  • Top with crispy onions, crumbled cheese, and croutons.
  • Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
  • Place all dressing ingredients into blender or Vita-Mix.
  • Blend for one minute.
  • Make a few hours or a day ahead so that flavors will blend.


Ruth's Chris Steakhouse Chopped Salad Copycat Recipe


The lemon-basil dressing is really yummy and actually tastes very similar to ranch. It calls for garlic-pepper seasoning (to taste). Although it can be found in stores, you might want to try making this homemade garlic-pepper seasoning. It takes just minutes to make and lasts for months.

I’d love to hear from you if you try the salad, so please feel free to leave comments. As always, thanks so very much for stopping by. Be blessed, and stay savvy!!!