Chicken Chopped Salad With Avocado Dressing |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted by the Los Angeles Times from Bluewater Grill in Redondo Beach, Calif. Ingredients:
1 lb romaine lettuce hearts, chopped (about 2) |
4 grilled boneless skinless chicken breast halves, chopped |
8 ounces crumbled feta cheese, divided |
2 ounces toasted pumpkin seeds, divided (pepitas) |
8 ounces cherry tomatoes or 8 ounces other small tomatoes |
1 cup julienned red onion |
1 avocado, peeled, seeded and diced |
1/3 cup lime juice |
2 teaspoons champagne vinegar |
3/4 teaspoon chopped garlic |
1/3 bunch cilantro, chopped (about 15 sprigs) |
1/3 bunch green onion, green tops only, chopped (4 to 6) |
1 teaspoon kosher salt |
1 pinch cayenne pepper |
1/3 avocado, diced |
1/3 cup extra-virgin olive oil |
1 cup canola oil |
Directions:
1. In a large bowl, combine the romaine, chicken, one-half each of the feta and pumpkin seeds, the tomatoes, onions and avocado. Add 1/3 cup of the dressing and toss gently to combine. Taste salad, adding additional dressing as desired and seasoning to taste. Divide salad among 4 plates, topping each with remaining cheese and pumpkin seeds. Serve immediately.
2. Avocado Dressing: In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend.
3. With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to three days.
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