Salads
This Chart House Chopped Spinach Salad recipe delivers the iconic restaurant experience at home, with smoky chipotle cream cheese crunch and crisp celery crowns that elevate every bite. 💛 The secret lies in perfectly balanced textures—crisp bacon, creamy dressing, and fresh spinach—all tossed together in a way that transforms a simple salad into a restaurant-worthy masterpiece. I've recreated this dish exactly as it's served in Chart House restaurants, ensuring the same bold flavors and satisfying crunch you'd expect from their menu.
The foundation starts with high-quality ingredients: crisp bacon, fresh spinach, and a creamy chipotle dressing that adds just the right amount of smoky heat.
The celery crowns, lightly toasted for extra crunch, become the star of this salad, providing a satisfying bite that contrasts beautifully with the tender spinach and creamy dressing.
This isn't just a salad—it's a complete, hearty meal that's perfect for lunch, dinner, or even a light supper when you want something substantial yet refreshing.
What sets this recipe apart is the attention to detail in every component. The bacon is cooked until crispy, the celery crowns are toasted to perfection, and the dressing is emulsified just right to coat every ingredient without overwhelming the fresh spinach.
The result is a salad that's rich, flavorful, and completely satisfying—each forkful delivers a perfect balance of textures and flavors that will have you reaching for seconds.
Whether you're serving this as a main course or a side dish, it's sure to impress. The smoky chipotle cream cheese crunch adds a layer of complexity that makes this salad stand out, while the crisp celery crowns provide the crunch you crave.
This is the kind of recipe that turns a simple meal into an unforgettable dining experience. Let's get started!
Ingredients for chart house chopped spinach salad
Fresh spinach, crisp bacon, and smoky chipotle dressing—this salad delivers restaurant-quality crunch in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🥬 | 8 oz | Baby leaves for tender bite |
| Thick-Cut Bacon 🥓 | 6 oz | Applewood smoked preferred |
| Celery Sticks 🧅 | 4 whole | Cut into 2-inch pieces |
| Cream Cheese 🧀 | 8 oz | Full-fat for creaminess |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Minced for smoky flavor |
| Mayonnaise 🥚 | ½ cup | Duck egg preferred |
| Buttermilk 🥛 | ¼ cup | For tangy dressing base |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light fruity variety |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Toasted Almonds 🥜 | ¼ cup | Sliced for garnish |
The bacon is non-negotiable—applewood smoked from Oscar Mayer or Costco gives that perfect smoky flavor. Look for thick-cut slices; they crisp up better and hold their shape. Fresh baby spinach is a must—Dole or Earthbound Farm brands at the grocery store work great. The celery should be crisp with no brown spots; organic celery from the store's fresh produce section is ideal. For the dressing, Philadelphia cream cheese is my go-to—it's rich and melts smoothly. Chipotle peppers in adobo? Grab the Goya brand; it's widely available and delivers consistent heat.
No applewood bacon? Regular smoked bacon works fine. Out of cream cheese? Substitute sour cream or Greek yogurt, but reduce by 2 tablespoons to match the fat content. The dressing can be made ahead—it actually tastes better after sitting for an hour. If you're avoiding dairy, vegan cream cheese works, though the texture won't be identical. For extra crunch, toast the almonds in a dry pan until golden—just 2-3 minutes. The celery crowns can be prepped ahead and stored in the fridge for up to 3 days, but toast them fresh for maximum crunch.
This salad keeps beautifully for 3 days in the fridge, though the celery crowns lose their crunch after day 2. Store the dressing separately if making ahead—it's best when freshly emulsified. The bacon stays crisp for 2 days if kept in an airtight container. For a quick assembly, chop everything the night before and store components separately. The spinach wilts fast, so add it last—just before serving. Double the batch; leftovers make a fantastic lunch the next day.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this one—just toss everything raw into a bowl, no measuring cups needed. The bacon and celery stay crisp while the spinach wilts perfectly from the adobo’s heat, and honestly? The cream cheese blends right in without fuss.
- Smoky Creamy Magic: That chipotle-adobo-infused cream cheese? It’s where this salad gets its soul. Sweet, smoky, and just a little spicy—it coats every bite like a warm hug, while the bacon’s saltiness cuts through the richness.
- Lunchbox Hero: Between us, this is my go-to for packed lunches. The flavors stay vibrant for days (yes, even the celery), and it’s hearty enough to satisfy when I’m too tired to cook. My kids steal my portions, no lie.
- Budget Stretch: Thick-cut bacon and cream cheese might sound fancy, but I buy them in bulk and freeze portions. A single batch feeds four for three lunches, and the spinach? A giant bag lasts forever if you store it right. Smart, simple, and satisfying.
Step-by-step instructions for smoky chipotle cream cheese salad
Here's how to assemble this restaurant-worthy salad with perfect textures and bold flavors.
🔥 Step 1: Cook the Bacon to Crispy Perfection
Line a plate with paper towels and place the 6 oz thick-cut bacon in a cold skillet. Cook over medium-low heat for 12-15 minutes, flipping occasionally, until the bacon reaches 160°F internally and the edges are deep golden brown. I like to press down gently on the bacon during the first minute—this prevents it from curling and ensures even contact with the pan.
Transfer the cooked bacon to the paper towels and let it drain for 2 minutes. The bacon should be crispy enough to hold its shape when stacked, with just enough fat rendered to flavor the salad. If it's not crisp enough, return it to the skillet for 1-2 minutes over medium heat. Reserve 2 tablespoons of the bacon fat for the dressing—it adds incredible depth of flavor.
👨🍳 Step 2: Make the Chipotle Cream Cheese Dressing
In a medium bowl, combine the 8 oz cream cheese and 0.5 cup mayonnaise using a hand mixer or whisk. Beat until completely smooth, about 1 minute. This ensures the cream cheese incorporates fully without any lumps that could make your dressing grainy.
Add the 0.25 cup buttermilk, 0.25 cup extra-virgin olive oil, 1 tbsp lemon juice, 2 tbsp minced chipotle peppers in adobo, 2 minced garlic cloves, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Mix until fully combined. Taste and adjust seasoning—you want a balance of smoky heat, tangy creaminess, and bright acidity. The dressing should coat the back of a spoon but still be pourable.
🥘 Step 3: Prepare the Celery Crowns and Assemble Salad
Cut the 4 whole celery sticks into 2-inch pieces and trim off the leafy tops. Arrange them on a baking sheet and drizzle with 1 tablespoon of the reserved bacon fat. Toss to coat evenly. Roast at 425°F for 10-12 minutes until the edges are golden brown and crispy. Watch them closely—they burn quickly at this temperature!
While the celery roasts, tear the 8 oz fresh baby spinach into bite-sized pieces by hand. Arrange the spinach on a large serving platter and spread the chipotle cream cheese dressing evenly over the top. Gently fold the spinach with a large spoon to lightly coat the leaves with dressing.
🍽️ Step 4: Add Toppings and Serve Immediately
When the celery crowns are crispy, remove them from the oven and let them cool for 2 minutes. Arrange them on top of the dressed spinach, creating a visually appealing pattern. Crumble the crispy bacon over the salad and sprinkle with the 0.25 cup toasted almonds.
Serve immediately while the celery crowns are still crisp. The contrast of creamy dressing, smoky bacon, crisp celery, and tender spinach makes this salad truly special. If you're serving a crowd, assemble the salad just before serving to maintain the perfect crunch of all components.
Pro Tips For Making Chart House Chopped Spinach Salad
- CRISP THE BACON LOW: Thick-cut bacon needs patience—cook it at 275°F (135°C) until the edges curl but the fat hasn’t fully rendered out. I learned this the hard way: rushing it turns the bacon greasy instead of crisp. Save the rendered fat for the dressing later—it’s liquid gold.
- CHOP THE CELERY SMALL: Tiny dice (⅛-inch or less) is the thing that matters most here. Big chunks get chewy and ruin the texture. Use a sharp knife and don’t be lazy—this salad’s creamy, smoky flavor needs even distribution.
- SALT THE CREAM CHEESE: Skip the pre-salted cream cheese—it’ll make the dressing taste flat. Mix in ½ teaspoon of flaky salt (plus a pinch of black pepper) right when you blend it with the adobo sauce. Trust me, your taste buds will notice.
- WILT THE SPINACH FAST: Toss the spinach with a splash of hot bacon fat (or boiling water) for 10 seconds—just until the edges soften. Overcooking turns it sad and limp. Drain well before mixing with the rest, or your salad will be soggy.
Make-ahead tips for this chart house chopped spinach salad
Dressing Prep Ahead
Make the chipotle cream cheese dressing up to 2 days in advance—it actually tastes better after resting. Store it in an airtight container in the fridge, and give it a quick whisk before using.
The flavors meld beautifully overnight, deepening that smoky chipotle kick. I like to double the batch because it disappears fast on this salad. 💛
Celery Crown Storage
Prep the celery crowns the night before but toast them fresh for maximum crunch. Store raw, uncooked pieces in an airtight container with a paper towel to absorb moisture. They'll stay crisp for 3 days, but roasting them just before serving ensures that satisfying crunch.
If you're short on time, you can even par-cook them in the oven at 400°F for 5 minutes, then finish under the broiler for 2 minutes right before assembling.
Bacon Crispiness Hack
Cook the bacon in advance and store it in a single layer on a wire rack set over a baking sheet. This keeps it crispy for 2 days in the fridge. To reheat, pop it in a 350°F oven for 3-4 minutes—no microwave needed!
I find that pre-cooked bacon adds convenience without sacrificing texture. Just crumble it fresh over the salad when you're ready to serve. 🥓
Spinach Prep Timing
Store the fresh baby spinach in its original container with a paper towel pressed on top. It'll stay fresh for 3 days, but add it last to prevent wilting.
If you're prepping ahead, chop the celery and toast the almonds in advance, then assemble everything 10 minutes before serving. This keeps the salad looking vibrant and crisp. The spinach should be added just before tossing to maintain its tender texture.
Full Salad Assembly
For a make-ahead meal, assemble the salad without the spinach and store all components separately in airtight containers. Keep the dressing, celery crowns, and bacon in one container, and the spinach in another.
When ready to serve, simply toss everything together—this method keeps the salad fresh for 2 days. The key is to add the spinach last to preserve its crispness. ✨
Reheating Leftovers
If you have leftovers, store the fully assembled salad in an airtight container for up to 2 days. To reheat, place it in a microwave-safe bowl and cover with a damp paper towel.
Heat on 50% power for 30 seconds, then stir and add a splash of water or dressing to revive the crispness. For best results, serve immediately after reheating—this salad is at its best when fresh. 🔥
Nutrition facts
Frequently asked questions
Can I make this salad without bacon?
The bacon adds that signature smoky crunch that makes this salad special, but you can substitute with crispy fried chicken strips or toasted pepitas for a vegetarian version. Just reduce the dressing slightly since these alternatives will add moisture. The celery crowns and almonds will still provide plenty of texture without bacon.
How do I get the celery crowns extra crispy?
Roast them at 425°F for 10-12 minutes until golden brown, then finish under the broiler for 1-2 minutes for maximum crunch. For even better results, toss them with 1 teaspoon cornstarch before roasting—this creates a crispy coating. Serve immediately after roasting to maintain that satisfying crunch.
What's the best way to store leftovers?
Store the fully assembled salad in an airtight container for up to 2 days, but keep the spinach separate if prepping ahead. To revive the crunch, toss with a little extra dressing and a splash of cold water before serving. For best texture, eat within 12 hours of assembly—this salad is at its peak when fresh!
Can I make the dressing spicier?
Add 1/4 teaspoon cayenne pepper or 1 extra chipotle pepper for more heat. For a smoky kick without spice, increase the chipotle to 3 tablespoons. Always taste as you go—you can adjust the heat level to your preference. The dressing can be made milder by adding 1 extra tablespoon of buttermilk if needed.
Why is my dressing too thick?
Add 1-2 tablespoons of warm water or buttermilk and whisk until smooth. If it separates, blend with an immersion blender for 10 seconds. The dressing should coat the back of a spoon but still be pourable. For extra insurance, chill it for 30 minutes before using—cold temperatures help emulsify.