California Chipotle Chopped Salad Recipes
CALIFORNIA CHIPOTLE CHOPPED SALAD
A healthy Mexican and vegetarian salad recipe with avocado, black beans, chipotle chile and quinoa.
Provided by Karen
Categories Salad
Number Of Ingredients 14
Steps:
- To make vinaigrette: Puree 3 tablespoons oil, vinegar, honey and lime juice in a blender.
- In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder and salt for 5 minutes. Let cool.
- In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture and cilantro. Toss gently with vinaigrette to coat.
Nutrition Facts : Calories 334 kcal, Fat 20 g, SaturatedFat 2.6 g, Carbohydrate 37 g, Fiber 11 g, Protein 10 g, ServingSize 1 serving
BEVERLY HILLS CHOPPED SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
CALIFORNIA-STYLE CHOPPED SALAD WITH SHRIMP
Provided by Giada De Laurentiis
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 14
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.
CALIFORNIA PIZZA KITCHEN CHOPPED SALAD
Every time I eat at CPK, I have to have this salad! I love the tangy dressing, the fresh basil, the crispness of the ingredients. My husband got their cookbook for Christmas one year and I enjoy making it at home occasionally too!
Provided by Pam-I-Am
Categories Greens
Time 35m
Yield 4 entree
Number Of Ingredients 19
Steps:
- For salad, toss together the ingredients in a large bowl and chill in your refrigerator.
- For dressing, whisk together ingredients in a small bowl and chill for an hour.
- Just before serving, toss dressing with salad and serve on small individual plates.
- Can serve 4 for a main dish or 8 for small side salads.
Nutrition Facts : Calories 1127.3, Fat 100.1, SaturatedFat 24.6, Cholesterol 89.8, Sodium 1345.9, Carbohydrate 30.4, Fiber 8.5, Sugar 8.6, Protein 31.6
CALIFORNIA CHOPPED SALAD
Make and share this California Chopped Salad recipe from Food.com.
Provided by JenniferK2
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine lettuce, 1 C cheese, tomatoes, chicken, bacon and eggs (can be done up to 4 hours ahead).
- Just before serving, add croutons and avocado.
- Add dressing; toss lightly to coat.
- Top with remaining cheese.
Nutrition Facts : Calories 825.1, Fat 69.6, SaturatedFat 22.6, Cholesterol 390.8, Sodium 1143.2, Carbohydrate 14.8, Fiber 6.2, Sugar 4.2, Protein 36.6
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