Chicken Chopped Salad With Avocado Dressing

Adapted by the Los Angeles Times from Bluewater Grill in Redondo Beach, Calif.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb romaine lettuce hearts, chopped (about 2)
• 4  grilled boneless skinless chicken breast halves, chopped
• 8  ounces  crumbled feta cheese, divided
• 2  ounces  toasted  pumpkin seeds, divided (pepitas)
• 8  ounces cherry tomatoes or 8  ounces  other small tomatoes
• 1  cup  julienned red onion
• 1  avocado, peeled, seeded and diced

• Avocado Dressing

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

Directions

1. In a large bowl, combine the romaine, chicken, one-half each of the feta and pumpkin seeds, the tomatoes, onions and avocado. Add 1/3 cup of the dressing and toss gently to combine. Taste salad, adding additional dressing as desired and seasoning to taste. Divide salad among 4 plates, topping each with remaining cheese and pumpkin seeds. Serve immediately.
2. Avocado Dressing: In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend.
3. 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 three days.