Chopt: The Pacific Northwest

I love salad as much as I love bread so when I heard about a new salad restaurant concept, I was excited to learn more. There was a huge buzz around Chopt when it first opened in Charlotte but I never got a chance to try it, I live too far away.

Turns out that's a good thing because after trying it last night I can see myself eating there everyday. 

Chopt changes out their Destination's menu every two months, and this March and April they are 'traveling' to the Pacific Northwest. The main four items that they're focusing on are tamarind, red boat fish sauce, bee pollen, and smoked wild sockeye salmon. 

We tried three salads: Crunchy Vietnamese, Beekeeper's Quinoa, and Wild Smokehouse Salmon. My favorite was the Beekeeper. It's slightly spicy, which I love, and the aged Tillamoook cheddar cheese was a nice touch. The smoked salmon was also a hit in my book.  

Here are are a few photos from last night and detailed descriptions of each new salad:

Crunchy Vietnamese Salad | FreeBird grilled chicken, crispy rice crackers, pickled sweet onions, rainbow carrots, English cucumbers, romaine, kale, purple cabbage, and cilantro. Tossed in Spicy Tamarind Vinaigrette.

Crunchy Vietnamese Salad | FreeBird grilled chicken, crispy rice crackers, pickled sweet onions, rainbow carrots, English cucumbers, romaine, kale, purple cabbage, and cilantro. Tossed in Spicy Tamarind Vinaigrette.

Beekeeper's Quinoa Bowl | Tri-colored quinoa, aged Tillamook cheddar, roasted chickpeas, Mama Lil's spicy peppers, rainbow cauliflower, kale, broccoleaf, purple cabbage. Tossed in Wildflower Honey Dijon dressing and topped with bee pollen.

Beekeeper's Quinoa Bowl | Tri-colored quinoa, aged Tillamook cheddar, roasted chickpeas, Mama Lil's spicy peppers, rainbow cauliflower, kale, broccoleaf, purple cabbage. Tossed in Wildflower Honey Dijon dressing and topped with bee pollen.

Wild Smokehouse Salmon Plate | Smoked wild sockeye salmon, quinoa, lentil and millet blend, pickled sweet onions, and arugula. Tossed in Dill Caraway dressing.

Wild Smokehouse Salmon Plate | Smoked wild sockeye salmon, quinoa, lentil and millet blend, pickled sweet onions, and arugula. Tossed in Dill Caraway dressing.

The new menu items debut on Monday, March 6th and will be available through May 7th. 

 

P.S. Several folks at the event asked about my portable light that I used. It's a clip on selfie light that I got on Amazon, click here to purchase it. 

My favorite food blogger tool: a clip on selfie light. Get yours here. | Photo by Davida Jackson.

My favorite food blogger tool: a clip on selfie light. Get yours here. | Photo by Davida Jackson.

Have you been to Chopt? What's your favorite salad or build-your-own combination?