Bluewater Grille's Chopped Chicken Salad

By know1der

Ingredients

• 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
• 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

Preparation

Step 1

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.