California Chipotle Chopped Salad Recipes

Steps:

• For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

Steps:

• Add the tomatoes, iceberg, romaine, chickpeas, salami and mozzarella to a large salad bowl.
• Add the olive oil, Parmesan, vinegar, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to a measuring cup or mason jar. Whisk to combine.
• Add the dressing to the salad and toss to combine. Serve immediately.

Steps:

• Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.
• Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.
• Cut avocado into 1/2-inch cubes, without cutting through peel.
• Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.