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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

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.

Note: Adapted from Bluewater Grill.

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