Hard Rock Cafe Chicken Chop Salad is loaded with chicken, roasted corn and red peppers, tomatoes, shredded cheese, carrots, and toasted pecans. It’s drizzled with homemade balsamic vinaigrette and BBQ sauce for a sweet and tangy flavor explosion!
It’s a tradition that whenever we visit a new city, the hubs and I will go to Hard Rock Cafe. The food is good and we love the atmosphere. So when I was in Seoul last month, I knew I had to take a trip out to the local Hard Rock. I admit, it wasn’t as exciting not being able to share the experience with the hubs, but I was glad I had the opportunity to go.
Especially because I got to have their delicious Hard Rock Cafe Chicken Chop Salad. I’d had it once before at the San Diego one, but their restaurant menus vary from place to place, so not all locations have it. Which is too bad because it is AMAZING. It’s topped with all kinds of yummy goodies, like chicken, tomatoes, toasted pecans, carrots, cheese, roasted corn, and roasted red peppers. But one of the best things about this salad is that it is drizzled with a balsamic vinaigrette and BBQ sauce. The flavor combination of the zesty vinaigrette and the sweet and tangy BBQ sauce is absolutely incredible. As main dish salads go, I’m sure you’ll agree this one’s a keeper.
- SALAD:
- 1 large head of romaine, washed and torn
- 1 large tomato, chopped
- ½ cup pecans, toasted*
- 1 cup shredded carrots
- ½ cup Cheddar and Monterey Jack cheese blend
- 1 cup roasted fresh corn kernels (from 2 cobs)**
- ½ cup roasted red peppers, chopped
- 2 cups cubed, cooked chicken
- Your favorite BBQ sauce
- BALSAMIC VINAIGRETTE:
- ¼ cup balsamic vinaigrette
- ½ cup olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 shallot, minced
- 1 tsp minced garlic (1 clove)
- Salt and pepper to taste
- Divide salad ingredients onto four plates, starting with romaine.
- Drizzle with balsamic vinaigrette and your favorite BBQ sauce.
**To roast corn, heat oven to 450 degrees. Remove husks and silks from each cob. Lightly spread butter over corn cobs and wrap with foil. Bake for 25 minutes. Remove from oven and foil. When cool enough to handle, place cob upright in a medium bowl and cut corn off the cob so that it lands into the bowl.
Great salad! Wasn’t sure if I would like the BBQ and balsamic dressing together but it works. I had a chipotle BBQ and was so good with the combination.
I’m so glad you liked it! The BBQ sauce and balsamic is pretty amazing. Thanks for visiting!
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