Bluewater Grille's Chopped Chicken Salad

Bluewater Grille's Chopped Chicken Salad

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  • Avocado dressing

  • cup lime juice

  • 2

    teaspoons Champagne vinegar

  • ¾

    teaspoon chopped garlic

  • bunch (about 15 sprigs) cilantro, chopped

  • bunch (4 to 6) green onions, green tops only, chopped

  • 1

    teaspoon kosher salt

  • Pinch cayenne pepper

  • avocado, diced

  • cup extra-virgin olive oil

  • 1

    cup canola oil

  • Chicken chopped salad

  • 2

    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


Dressing 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. Salad 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.


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