Chart House Chopped Spinach Salad Recipe: Smoky Chipotle Cream Cheese and Crunchy Celery Crowns

This Chart House chopped spinach salad recipe delivers the iconic restaurant flavor at home, where crisp celery crowns meet smoky chipotle cream cheese. The secret lies in perfectly balanced textures—tender spinach, crunchy celery, and creamy dressing—all assembled just before serving to maintain that signature freshness.

I've refined this recipe over years of testing, ensuring every bite captures the bold yet harmonious flavors that made it a classic.

The foundation starts with high-quality baby spinach and crisp celery, both essential for that signature crunch. A creamy chipotle dressing made with cream cheese and sour cream adds depth, while a touch of smoked paprika enhances the smoky profile.

This version stays true to the original while offering modern adaptations, like adding avocado for richness or swapping bacon for crispy tofu bacon for a plant-based twist.

What sets this salad apart is the celery crowns—thinly sliced celery arranged in a circular pattern that becomes the centerpiece. The dressing is tossed in just before serving to keep the spinach vibrant, while optional toppings like toasted nuts or crumbled cheese add extra dimension.

It's a salad that feels indulgent yet remains light enough for any meal.

The result is a dish that's as impressive on a dinner table as it is in a restaurant, with layers of flavor and texture that keep every bite exciting.

Perfect for entertaining or meal prep, this recipe proves you can achieve restaurant-quality salads at home with the right technique and ingredients.

Ingredients for chart house chopped spinach salad

Fresh spinach, crisp celery, and smoky chipotle dressing create this iconic restaurant salad at home.

The spinach and celery are non-negotiable for that signature crunch. Whole Foods or local farmers markets carry the best baby spinach—look for vibrant green leaves, not wilted or yellowing. For celery, organic celery sticks from Trader Joe's stay crisp longer. The celery crowns are the showstopper: slice the celery into thin half-moons, then arrange them in a circular pattern on the plate. If you can't find organic celery, regular celery works fine—just soak it in ice water for 10 minutes to crisp it back up. The avocado, when included, should be ripe but firm—squeeze gently, it should yield slightly but not be mushy.

No chipotle peppers in adobo? Substitute with smoked paprika plus a pinch of cayenne for heat, though it won't be as smoky. Sour cream can be swapped for Greek yogurt if you prefer a lighter texture, but full-fat sour cream gives the authentic creaminess. For a plant-based twist, replace the cream cheese with vegan cream cheese and use coconut yogurt instead of sour cream. The dressing can be made ahead—store it in an airtight container in the fridge for up to 3 days, but toss it with the spinach just before serving to keep it vibrant. If you're making this for a crowd, double the dressing and store it separately.

Spinach wilts fast, so store it in a sealed container with a paper towel to absorb moisture—keeps for 3-4 days in the fridge. Celery stays crisp for 1 week if wrapped in damp paper towels and sealed. The dressing, once made, keeps for 3 days in the fridge, but the salad itself is best eaten fresh. For meal prep, store the dressing and toppings separately, then assemble just before serving. The celery crowns can be prepped ahead and stored in the fridge for 2 days—they'll lose some crispness but still look impressive. If using avocado, add it last to prevent browning.

Step-by-step instructions for smoky chipotle cream cheese salad

This salad delivers bold smoky flavor and perfect texture—every layer matters.

In a medium bowl, combine the 8 oz cream cheese with the 0.5 cup sour cream and mix until completely smooth. This base creates the rich foundation for the dressing. Add the 2 tbsp chipotle peppers in adobo (minced) and 1 tsp smoked paprika, stirring well to distribute the smoky heat evenly.

Next, whisk in the 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp lemon juice, and 2 cloves minced garlic. Season with the 0.5 tsp salt and 0.25 tsp black pepper. The dressing should be thick but pourable—if it's too stiff, add 1-2 tsp water to reach the perfect consistency. Set aside while you prepare the salad base.

Cut the 3 whole celery sticks into ¼-inch thick slices, creating uniform rounds. This precise thickness ensures even toasting and perfect texture. Spread the celery slices on a baking sheet lined with parchment paper and drizzle lightly with 1 tbsp olive oil. Toss gently to coat.

Bake at 375°F for 8-10 minutes until the edges are golden brown and slightly crispy. Watch closely—they'll burn quickly if left unattended. Let them cool completely before adding to the salad, as warm celery will soften too quickly.

In a large serving bowl, combine the 8 oz baby spinach with the prepared smoky chipotle dressing. Toss gently with tongs to coat the leaves evenly—this ensures every bite has that rich, creamy flavor. Add the cooled celery crowns and toss again, distributing them throughout the spinach.

For the optional toppings, slice the 1 whole avocado into ¼-inch thick pieces and arrange them artistically on top. Sprinkle with the 0.25 cup toasted almonds and 0.25 cup crumbled blue cheese just before serving. These elements add contrasting textures and flavors that elevate the dish.

Taste the salad and adjust seasoning if needed—add a pinch more salt, a squeeze of lemon, or a dash of smoked paprika to balance flavors. Serve immediately while the celery crowns maintain their crispness and the avocado remains fresh.

This salad shines as a hearty main course or light lunch. The smoky chipotle dressing cuts through the creamy elements, while the celery crowns provide satisfying crunch. For extra depth, serve with warm crusty bread to soak up any remaining dressing.

Essential equipment for great chart house chopped spinach salad

Celery Prep Tools

Start with a sharp chef's knife (I recommend Wüsthof Classic) and a cutting board with a non-slip mat to keep celery sticks secure while slicing. For even slices, use a mandoline with a ¼-inch blade—this ensures consistent thickness for perfect celery crowns.

If you're baking, a half-sheet baking tray with parchment paper prevents sticking and makes cleanup effortless. 🧅

Dressing Mixers

A hand mixer or stand mixer (like the KitchenAid Artisan) whips the cream cheese and sour cream into a silky base faster than hand mixing. For small batches, a whisk works perfectly.

Store-bought dressings can't compare—this homemade version needs a small mixing bowl (I use Pyrex glass) to hold ingredients while you blend. Keep a measuring spoons set handy for precise amounts of chipotle and spices.

Spinach Handling

Use tongs (I prefer OXO Good Grips) to toss spinach with dressing—this prevents crushing delicate leaves. A large serving bowl (at least 10-inch diameter) gives enough space to toss without spills.

For meal prep, airtight glass containers (like Le Parfait) store the dressing and spinach separately to maintain freshness. A fine-mesh strainer helps drain excess moisture from washed spinach if needed.

Baking Essentials

Celery crowns need a baking sheet with parchment paper to prevent sticking. I use half-sheet pans (18x13 inches) for even baking. A digital thermometer ensures your oven stays at 375°F—fluctuations can burn celery quickly.

For extra crispiness, a wire cooling rack lets air circulate while cooling. Keep a small bowl nearby to catch any stray celery pieces during slicing.

Serving Presentation

Arrange celery crowns on a large platter (I love Corelle stoneware) to create a visually stunning centerpiece. A small offset spatula helps transfer avocado slices without crushing them.

For garnishing, tweezers make it easy to place toasted almonds or blue cheese precisely. Serve with warm crusty bread on a wooden board for an elevated presentation.

Frequently asked questions