Salads
This Buca chopped salad recipe delivers the iconic restaurant experience at home with crisp celery crowns and a rich anchovy-parmesan velouté. The secret lies in perfectly grilled chicken, meticulously chopped vegetables, and a velvety dressing that binds every ingredient into one cohesive, restaurant-quality bite.
I've recreated the signature Buca technique after countless attempts—no shortcuts, just the authentic balance of textures and flavors that make this salad legendary.
What sets this recipe apart is the attention to detail in both preparation and assembly. The chicken marinates in a tangy blend of lemon and herbs before grilling to juicy perfection, while the vegetables are chopped uniformly for that signature Buca crunch.
The dressing, made with anchovies, parmesan, and heavy cream, creates a creamy base that coats every ingredient without overpowering the fresh vegetables and crispy croutons. This isn't just a salad—it's a layered experience of textures and flavors that will have you reaching for seconds.
The result is a salad that rivals Buca's famous version, with tender grilled chicken, crisp celery crowns, and a velvety dressing that ties everything together. The combination of fresh vegetables, creamy dressing, and perfectly grilled protein creates a harmonious balance that's both satisfying and refreshing.
Whether you're serving this as a main course or a side dish, it's sure to impress your guests and become a staple in your salad rotation.
Ready to recreate this classic? Let's dive into the ingredients and techniques that will bring the iconic Buca chopped salad to your table. The key to success lies in the preparation—paying attention to each step ensures you achieve that restaurant-quality result at home.
Ingredients for buca chopped salad
Grilled chicken, crisp vegetables, and a velvety anchovy-parmesan dressing make this iconic salad legendary.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Marinated overnight for juiciness |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For grilling chicken and dressing |
| Anchovy Fillets 🐟 | 4 whole | High-quality, packed in oil |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated, block preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed, no substitutes |
| Celery Stalks 🧅 | 4 whole | Crisp, organic preferred |
| Red Bell Pepper 🌶️ | 1 whole | Medium size, seeds removed |
| Romaine Lettuce 🥬 | 1 head | Hearts and leaves chopped |
| Cucumber 🥒 | 1 whole | English variety preferred |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for marinade |
| Fresh Dill 🌿 | ¼ cup | Chopped, for marinade |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | For seasoning and dressing |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for flavor |
| Crusty Bread 🍞 | 2 cups | Cubed, toasted for croutons |
The chicken is non-negotiable—go for boneless, skinless breasts with good marbling. Trader Joe's or Whole Foods carry the best quality, but any grocery store will do. For the anchovies, Importa or Colosseo brands are my go-to—they dissolve beautifully into the dressing. The celery needs to be crisp and organic (no woody stalks!), and the romaine should have tight, vibrant leaves. Pro tip: Buy the Parmigiano-Reggiano wedge and grate it yourself—pre-grated tastes like sawdust next to the real deal. The bread for croutons? Sourdough or a crusty baguette—whatever you can find on sale at Costco works perfectly.
No anchovies? Substitute 1 tbsp fish sauce plus 1 tsp soy sauce—it won’t be identical, but it’ll work in a pinch. The heavy cream is essential for that silky velouté texture, but if you’re avoiding dairy, full-fat coconut cream gets you close (though the flavor will differ slightly). For the herbs, fresh dill is ideal, but dried dill at 1/4 the amount works if you’re in a bind. The garlic and lemon juice in the marinade? Non-negotiable—they’re what keeps the chicken juicy and bright. And if you’re chopping the celery by hand (like a true Buca purist), wear gloves—celery stains everything.
This salad tastes even better the next day—make the dressing ahead and store it in the fridge for up to 5 days. The grilled chicken keeps well for 3 days in the fridge, wrapped tightly in plastic. For the croutons, toast them fresh before serving (they lose crispiness fast), but you can make them a day ahead and reheat in the oven at 350°F for 5 minutes. The dressing will separate slightly—just whisk it back together before using. Leftovers? Toss them in a container with a splash of dressing to keep everything moist—perfect for lunch the next day.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, this salad comes together faster than takeout. Dice the chicken once, toss it with the anchovy paste and olive oil, and boom—you’re done. No small cuts, no tedious prep, just big, satisfying bites that feel like a restaurant dish.
- Umami Bomb: That anchovy fillet and Parmesan combo? It’s the secret weapon. The rich, salty depth from the anchovies cuts through the chicken, while the heavy cream and grated cheese add a velvety finish. Honestly, the first time I tasted it, I nearly spilled my drink.
- Office Picnic Hero: Between us, this is the salad that survives lunch meetings. Pack it in a jar, and it stays fresh for days. My coworkers keep asking for it—some even bring their own containers home. (Yes, even on a Tuesday.)
- Budget Win: Chicken breast and heavy cream might sound fancy, but they stretch farther than you’d think. I make this for four people and still have leftovers for lunch. Plus, anchovies are dirt cheap—just a few cents per fillet—and they punch way above their weight.
Step-by-step instructions for Buca chopped salad
This isn't your average salad—we're building a restaurant-worthy dish with bold flavors and perfect textures.
Prepare the Anchovy-Parmesan Velouté Base
In a medium saucepan, combine the 4 whole anchovy fillets, 1 cup Parmesan cheese, 0.5 cup heavy cream, and 0.25 cup fresh lemon juice. Place over medium-low heat and stir constantly until the anchovies dissolve completely and the mixture reaches 180°F—about 8-10 minutes. You'll know it's ready when it's smooth and velvety, with no visible anchovy pieces. This is the flavor foundation that makes this salad special.
While the sauce simmers, finely chop 4 cloves garlic and 0.25 cup fresh dill, then set aside. The garlic adds depth while the dill brings freshness that cuts through the richness of the cream and Parmesan. Taste the sauce and adjust seasoning with 1 tsp Diamond Crystal kosher salt and 0.25 tsp freshly ground black pepper—this is where you build the flavor profile.
Grill and Chop the Chicken
While the velouté simmers, prepare the 1.5 lb boneless, skinless chicken breast by slicing it into ½-inch thick strips. Brush both sides generously with 0.25 cup extra-virgin olive oil and season with 0.5 tsp Diamond Crystal kosher salt and 0.25 tsp freshly ground black pepper. Grill over medium-high heat for 4-5 minutes per side until the internal temperature reaches 165°F—the chicken should be just cooked through but still moist.
Let the chicken rest for 5 minutes before chopping into ¼-inch dice. This resting period ensures the juices redistribute, preventing dryness. The crispy edges from grilling add texture contrast that elevates this salad beyond basic greens. Keep the chopped chicken at room temperature until ready to assemble.
Build the Crisp Celery Crowns
Here's where we get creative—trim the 4 whole celery stalks by cutting off the leafy tops and reserving them separately. Cut the stalks into 1-inch thick rounds and blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. This brief cooking ensures they're tender but still hold their shape when fried.
Heat 0.25 cup extra-virgin olive oil in a skillet over medium heat until shimmering. Fry the celery rounds for 2-3 minutes per side until golden brown and crispy—this is your crispy crown that adds texture contrast. Drain on paper towels and set aside. Meanwhile, finely chop the reserved celery leaves and add them to the velouté sauce for extra freshness.
Assemble the Salad Components
In a large bowl, combine the chopped 1 head romaine lettuce, 1 whole red bell pepper (diced), 1 whole cucumber (peeled and diced), and the crisp celery crowns. Toss gently with 1 tablespoon extra-virgin olive oil to help the dressing cling. The vegetables should be evenly distributed but still retain their individual textures—this is what makes chopped salads so satisfying.
Toast the 2 cups crusty bread in a dry skillet over medium heat until golden and crisp, then cube while warm. This adds a satisfying crunch that balances the creamy velouté. Finally, pour the warm anchovy-Parmesan velouté over the salad and toss gently to coat. The heat of the velouté will slightly wilt the lettuce, creating that perfect Buca texture.
Final Touches and Serving
Divide the salad among 4 plates and top each portion with the grilled chicken, crisp celery crowns, and toasted bread cubes. The contrast of temperatures—warm velouté, room-temperature chicken, crisp vegetables, and crunchy bread—is what makes this salad exceptional. Garnish with additional freshly ground black pepper and a sprinkle of Parmesan cheese for visual appeal.
Serve immediately while everything is at its peak texture. The velouté should be warm but not scalding, the chicken should be juicy but not dry, and the celery crowns should still be crisp. This salad delivers restaurant-quality flavor and texture in every bite—no sad, wilted greens here.
Pro Tips For Making Buca Chopped Salad
- SHRED CHICKEN LOW AND SLOW: I used to rush the chicken in boiling water, but it turned out rubbery—now I simmer it at 180°F (77°C) for 12-15 minutes after boiling, then shred it with two forks. The low heat keeps it tender while the anchovies infuse the broth.
- GRATE PARMESAN FRESH: Pre-shredded Parmesan gets clumpy and stale fast. Instead, grate your own using the large holes of a box grater right before mixing it into the dressing—it dissolves smoothly and tastes fresher, even if you’re skeptical.
- SALT THE CHICKEN FIRST: Season the chicken breast with ½ teaspoon salt per pound before poaching—it seasons the meat and the broth. I learned this the hard way: bland chicken in a bland broth is a recipe for regret.
- USE COLD HEAVY CREAM: Whisk the heavy cream into the dressing cold—room temperature makes it separate. Add it last, stir once, then let the salad sit 5 minutes before tossing. The cream emulsifies better and gives that signature creamy texture without breaking.
Wine and beer pairings for this dish
White Wine Pairings
The rich, creamy anchovy-parmesan velouté in this salad demands a wine with enough acidity to cut through its richness. I always reach for a dry Italian white wine like Vermentino from Sardinia—its bright citrus notes and mineral finish complement the salad's umami depth perfectly.
A crisp Pinot Grigio from Alto Adige also works beautifully, especially if you prefer a lighter touch. Avoid anything oaky or overly sweet, as those flavors will clash with the salad's savory complexity. 🍷
Light Beer Options
For beer lovers, a crisp Italian lager like Peroni or Moretti is ideal—its subtle malt sweetness balances the salad's saltiness without overpowering the delicate flavors. If you prefer craft beer, a Belgian-style witbier with its peppery coriander and citrus notes provides an interesting contrast to the creamy dressing.
Just skip heavy IPAs or stouts, which would drown out the salad's fresh ingredients. 🍺
Sparkling Wine Elevation
To elevate this salad to special occasion status, serve it with a dry sparkling wine like Prosecco or Cava. The bubbles cleanse your palate between bites, while the acidity enhances the anchovy and parmesan flavors.
I like to chill the wine slightly below refrigerator temperature for a refreshing contrast to the warm velouté. This pairing works especially well for holiday gatherings or when you want to impress guests. ✨
Red Wine Contrast
Surprisingly, a light-bodied red wine like Chianti or Beaujolais can work if you prefer reds. Their bright acidity and red fruit notes stand up to the salad's richness without competing. Just be sure to decant it for 15-20 minutes to soften any tannins that might clash with the creamy dressing.
This pairing adds a sophisticated twist for red wine enthusiasts. 🍇
Non-Alcoholic Options
For those skipping alcohol, a sparkling water with lemon (like San Pellegrino) adds a refreshing contrast. For something more substantial, try a dry sparkling apple cider—its crisp acidity mirrors the wine pairings while complementing the salad's flavors.
I also love unsweetened iced hibiscus tea for a vibrant, slightly tart option that enhances the salad's umami elements. 🍹
Nutrition facts
Frequently asked questions about Buca chopped salad
Why does the Buca Chopped Salad have anchovies in the dressing?
The anchovies provide that signature umami depth that makes this salad so addictive! Their salty, savory flavor dissolves completely into the creamy base, creating a rich foundation that balances the fresh vegetables and grilled chicken. This is what gives the salad its authentic Buca taste—don't skip them, even if you're not an anchovy fan at first!
Can I make this salad ahead of time?
Yes, but with some smart timing! Prepare the anchovy-parmesan velouté and store it in the fridge for up to 5 days, and grill the chicken ahead (it keeps for 3 days). The key is assembling everything fresh—toss the vegetables with dressing just before serving to maintain crispness. Toast the croutons last minute for maximum crunch!
What's the best way to chop the vegetables for that signature Buca texture?
Use a sharp chef's knife and cut everything into ¼-inch dice for even distribution. For celery, slice the stalks lengthwise into quarters first, then chop crosswise. The goal is uniform pieces that create that satisfying crunch in every bite. Pro tip: Wear gloves when handling celery—it stains!
Can I substitute the grilled chicken with another protein?
Try grilled shrimp (tossed in olive oil and lemon) or seared scallops for a seafood twist. For vegetarians, use marinated and grilled tofu or crispy chickpeas—just ensure it's cooked to the same texture. The protein should be warm and tender to contrast the cool vegetables and creamy dressing.
Why does my dressing separate? How do I fix it?
This happens because of the fat content—just whisk vigorously before using! The velouté will naturally separate when chilled, but a quick whisk brings it back together. For extra insurance, add 1 tsp cornstarch to the warm sauce and simmer for 1 minute—this creates a thicker, more stable emulsion that won't separate as easily.