This all-American Chopped Salad features the classics: bacon, cheddar, homemade croutons. In fact, it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I’m sure you will, too.

I love to order salad in a restaurant. For some reason salad tastes even better when someone else makes it for you. I know that salad is supposed to be fancy these days, with dark greens and things like roasted butternut squash, mangoes, avocados, and pistachios running through it. And I do love salad like that, too. But I really love an all-American classic green salad. If I am being perfectly honest it is my favorite bacon, cheese, and crouton delivery system. I love how crunchy and crisp it is. I like to make all of my own dressings and croutons. I like to make my own ranch; it is mayo-free so it is not entirely traditional, but I love it and make it all the time. Making croutons is also a great way to use some bread that needs a second life. I could eat this salad every single day of my life and be perfectly happy.
What Makes This a ‘Kansas’ Chopped Salad? //
This particular type of salad originated in — you guessed it! — Kansas City, Missouri, and is named after the state of Kansas (and not the state of Missouri, strangely). It also features a lot of ingredients that are popular in the Midwest, like iceberg lettuce, cabbage, carrots, radishes, bacon, and hard-boiled eggs. The allure of the Kansas Chopped Salad comes down to the combination of crunchy vegetables with a creamy dressing and savory toppings. While I deviate a bit from these traditional elements, there’s enough here to justify the name.

Ingredients //
Croutons:
- 4 ciabatta rolls (or any bread that you have around)
- olive oil
- seasoned salt
Dressing:
- 1 cup sour cream
- 1 garlic clove, minced
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp salt
- 1 tsp coarsely ground pepper
- 1 tbsp fresh dill
- 1/4 to 1/2 cup buttermilk
Salad:
- romaine
- flat leaf parsley
- fresh dill
- red pepper
- carrots
- corn
- cucumber
- tomatoes
- shredded cheddar cheese
- radishes
- avocado
- crispy bacon pieces
How To // The Steps
Step 1: To make the croutons, cut the rolls or bread into small pieces. Add to a cast-iron pan or sheet pan. Generously drizzle with olive oil and seasoned salt. Toss to combine.

Step 2: Toast in a 375°F oven, tossing occasionally. Or do it on the stove over MED-HIGH heat. Set aside.

Step 3: To make the dressing, combine sour cream, garlic, Worcestershire sauce, hot sauce, salt, pepper, and dill.

Step 4: Add buttermilk, I add enough to get the consistency that I like.

Step 5: I like to grill the corn in a cast-iron pan. I just heat the pan over MED-HIGH heat and add the corn to a dry pan. I let it brown on each side until it is nice and charred. Then I cut it off the cob.

Step 6: I use the same pan that I used for the croutons and corn to cook the bacon. I like to cut my bacon with scissors. It is my favorite way to cut most things.

Step 7: Add the bacon to the pan with a few tablespoons of water.

Step 8: Cook the bacon until it is golden brown and crispy. Drain on a paper towel-lined plate.

Step 9: Add the vegetables, cheese, and bacon to a large bowl. Add dressing and croutons.

FAQs //
For starters, you can up the pepper to 2 teaspoons. Perhaps try different kinds of peppercorns, like green, white, and pink. This will add depth. Also, if you’re not already, use freshly ground black pepper, which has a more pronounced taste to the pre-ground stuff. You could also bring out the ranch by increasing the Worcestershire and garlic. Last, let the dressing sit for a few hours or, optimally, overnight.
I know it seems weird, but I saw Alex Guarnaschelli do it on the Cooking Channel one day and tried it and I swear, it makes the bacon crispier somehow.
Yes! Doing so will change up the flavor profile and potentially increase the nutritional value. Try whole wheat, sourdough, pumpernickel, rye, or multigrain. The process is the same.
How To Store Kansas Chopped Salad //
Transfer the salad to an airtight container and store in the fridge for up to 3 days. When it comes time to eat, let it sit at room temperature for 20 minutes. This will bring out the flavors in the ingredients. Give it a stir to get the dressing and seasonings mixed up then dine away.

Kansas Chopped Salad with Peppercorn Ranch
Ingredients
Croutons:
- 4 ciabatta rolls
- Olive oil
- Seasoned salt
Peppercorn Ranch:
- 1 cup sour cream
- 1 garlic clove minced
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 Tablespoon fresh dill
- 1/4 to 1/2 cup buttermilk
Salad:
- Romaine
- Flat leaf parsley
- Fresh dill
- Red pepper
- Carrots
- Corn
- Cucumber
- Tomatoes
- Shredded cheddar cheese
- Radishes
- Avocado
- Crispy bacon pieces
Instructions
- To make the croutons, cut the rolls or bread into small pieces. Add to a cast iron pan or sheet pan. Generously drizzle with olive oil and seasoned salt. Toss to combine. Toast in a 375 degree oven, tossing occasionally. Or do it on the stove over medium-high heat. Set aside.
- To make the dressing, combine sour cream, garlic, worcestershire sauce, hot sauce, salt, pepper, and dill. Add buttermilk, I add enough to get the consistency that I like.
- I like to grill the corn in a cast iron pan. I just heat the pan over medium-high heat and add the corn to a dry pan. I let it brown on each side until it is nice and charred. Then I cut it off the cob.
- Add the bacon to a cast iron pan with a few tablespoons of water. I know it seems weird, but I saw Alex Guarnaschelli do it on the Cooking Channel one day and tried it and I swear, it makes the bacon crispier somehow. Cook the bacon until it is golden brown and crispy. Drain on a paper-towel lined plate.
- Add the vegetables, cheese, and bacon to a large bowl. Add dressing and croutons.
Homemade Ranch Dressing | Baked Bree
Wednesday 8th of December 2021
[…] Kansas Chopped Salad […]
Linda
Monday 30th of November 2020
The croutons were great! I wasn't that crazy about the salad dressing though. It just didn't seem very Peppercorn Ranchy.
Bree Hester
Wednesday 2nd of December 2020
Sorry, you can always adjust dressings to taste.
Chung-Ah | Damn Delicious
Thursday 31st of October 2013
What a GORGEOUS salad! And with bacon, how can I resist?!
bakedbree
Monday 4th of November 2013
Thank you!!
Loretta
Thursday 31st of October 2013
My homemade salads are never as juicy as restaurant salads probably because I rarely use a ton of ingredients and that's how I love 'em! Thanks for the great recipe!
bakedbree
Monday 4th of November 2013
You are welcome! I love a good salad.
Angie
Thursday 31st of October 2013
Looks wonderful. I like the idea of roasting the corn on a pan on the stove.
bakedbree
Monday 4th of November 2013
Thank you Angie! I love that pan. I use it all the time.