Salads no longer have to be bland or boring. Chop’t Creative Salad Company is redefining salad by giving its customers endless amounts of toppings, dressings, and seasonal additions to add to a formerly simple meal. Chop’t continuously finds creative ways to keep salad both healthy and enticing.
“We are the experts in salad. Our founders started Chop’t 12 years ago when nobody was really focusing on salad as a main course. They thought that salad should really take the center stage. We have continued to push the boundaries of salad,” Director of Chop’t Marketing Ms. Lysa Chen said.
The restaurant allows its customers to personalize their own salads. Once the consumers choose the type of lettuce, toppings and dressing they want, Chop’t employees chop the ingredients and mix them together.
“Chop’t is different because our salads are really unique, really creative combinations,” Ms. Chen said. “Our seasonal inspirations really take flavors from all over the world.”

These wholesome and creative salads have become a popular lunch option for Convent of the Sacred Heart students. One Chop’t restaurant is located in Rye Brook, New York, only 4.8 miles away from the Sacred Heart campus. This proximity makes it convenient for seniors to pick up a salad during their lunch break. 

“I love Chop’t because I can put so many different toppings on my salad to make it more interesting and tasty,” senior Amy Lafleur said.
Chop’t is turning salad into a fast food. This healthy alternative ensures that people do not have to sacrifice a nutritious meal despite busy schedules.
“Fast food doesn’t have to be a burger and fries. It can be a fresh salad with lots of vegetables and really interesting dressings,” Ms. Chen said.
Not only does Chop’t make salad, but also the company performs community service and volunteer work. Chop’t works with schools to educate the students about the importance of eating healthy and consuming vegetable-filled meals. The company wants to take away the dull connotation that is associated with salads by making the ingredients unique .
“It’s not just about bringing better options to our guests; it’s also about changing the communities around us. We adopt a school and work with all of the students and introduce them to salads and scratch-cooked meals,” Ms. Chen said. “We change what food means for them.”
-Madison Sirabella, Co-Sports and Health Editor