+
0 (0)

Categories: Quick and easy, Salads

Bluewater Grill's chicken chopped salad

Bluewater Grill's chicken chopped salad
Glenn Koenig / Los Angeles Times

Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing -- so much so that we returned for dinner the following day just ... Read more

Total time: 35 minutes | Serves 4
Note: Adapted from Bluewater Grill.

Avocado dressing

  • 1/3 cup lime juice
  • 2 teaspoons Champagne vinegar
  • 3/4 teaspoon chopped garlic
  • 1/3 bunch (about 15 sprigs) cilantro, chopped
  • 1/3 bunch (4 to 6) green onions, green tops only, chopped
  • 1 teaspoon kosher salt
  • Pinch cayenne pepper
  • 1/3 avocado, diced
  • 1/3 cup extra-virgin olive oil
  • 1 cup canola oil

Step 1In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend. 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 3 days.

Chicken chopped salad

  • About 2 hearts (1 pound) romaine, 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 onions
  • 1 avocado, diced
  • Avocado dressing

Step 1In a large bowl, combine the romaine, chicken, one-half each of the crumbled feta and pumpkin seeds, the tomatoes, onions and diced avocado. Add one-third cup dressing and toss gently to combine. Taste the salad, adding additional dressing as desired and seasoning to taste with salt and pepper. Divide the salad among 4 plates, topping each with the remaining cheese and pumpkin seeds. Serve immediately.

Each serving:
826 calories; 60 grams protein; 20 grams carbohydrates; 9 grams fiber; 58 grams fat; 15 grams saturated fat; 171 mg cholesterol; 8 grams sugar; 850 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Quick and easy
Spinach soup with nutmeg and creme fraiche
Chilled avocado and watercress soup with shrimp
Spicy cucumber gazpacho
Dungeness crab salad sandwich with Meyer lemon