Bluewater Grill’s chicken chopped salad

Total time: 35 minutes Servings: 4 Note: Adapted from Bluewater Grill.

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

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

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 Avocado dressing

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.

Each serving: 826 calories; 60 grams protein; 20 grams carbohydrates; 9 grams fiber; 58 grams fat; 15 grams saturated fat; 171 mg cholesterol; 8 grams sugar; 850 mg sodium.