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Bluewater Grill's chicken chopped salad

Time 35 minutes
Yields Serves 4
Bluewater Grill’s chicken chopped salad
(Glenn Koenig / Los Angeles Times)

Avocado dressing

1

In 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

1

In 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.

Adapted from Bluewater Grill.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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