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MailTribune.com
  • Chicken Chopped Salad With Avocado Dressing

    ready in: 35 minutes
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  • About 2 romaine-lettuce hearts (1 pound) , chopped
    4 grilled half chicken breasts (boneless and skinless), chopped
    8 ounces crumbled feta cheese, divided
    2 ounces toasted pumpkin seeds (pepitas), divided
    8 ounces cherry or other small tomatoes
    1 cup julienned red onion
    1 avocado, peeled, seeded and diced
    Avocado dressing (recipe follows)
    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. Makes 4 servings.
    AVOCADO DRESSING: In bowl of a blender, combine 1/3 cup lime juice, 2 teaspoons Champagne vinegar, 3/4 teaspoon chopped garlic, 1/3 bunch (about 15 sprigs) chopped cilantro, chopped green tops from 1/3 bunch (4 to 6) scallions, 1 teaspoon kosher salt, a pinch of cayenne pepper and 1/3 of a peeled, seeded and diced avocado. Blend. With blender running, slowly add 1/3 cup extra-virgin olive oil and 1 cup canola oil to form a thick, creamy dressing. Taste and adjust flavorings and seasoning if desired.
    Makes scant 2 cups dressing; keep, covered and refrigerated, for up to 3 days.
    — Recipe adapted by the Los Angeles Times from Bluewater Grill in Redondo Beach, Calif.
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