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Chipotle Green Goddess Chopped Salad, Sacha Served What

Chipotle Green Goddess Chopped Salad

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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course, Salad
Cuisine Fusion, Tex Mex
Servings 2 extra large entrée portions

Equipment

Ingredients
  

For the Salad:

  • 4 cups broccoli florets cut into 1 inch florets
  • Avocado oil
  • 1 ½ teaspoons garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 2 chicken breasts about 1 lb., cut in half into cutlets, at room temperature
  • 6 oz. romaine lettuce chopped (not sliced or shredded)
  • 2.5 oz. arugula chopped
  • 4 oz. pepper jack cheese chopped
  • 4 stalks hearts of palm chopped
  • ¾ cup edamame beans
  • Chipotle Green Goddess Dressing recipe below
  • Tortilla chips crushed, to taste

For the Chipotle Green Goddess Dressing (makes 2 cups):

  • 1 tomatillo peeled and washed clean
  • ½ jalapeno seeded and roughly chopped
  • 4 cloves garlic peeled
  • 1 chipotle pepper in adobo
  • 2 teaspoons sauce from chipotles in adobo
  • 1 cup mayonnaise
  • 1 ½ teaspoons Dijon
  • 1 lime juiced
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons water
  • 3 tablespoons grated Parmesan
  • ¼ cup cilantro leaves and thin stems packed
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

For the Salad:

  • Adjust rack to top position and preheat oven to 425°F.
  • On a sheet pan, toss the broccoli florets with a large drizzle of avocado oil, a third of the garlic powder, and a big pinch of Kosher salt and freshly ground black pepper. Roast on the top rack for 12-15 minutes, until tender. Let cool, then roughly chop.
  • Meanwhile, season chicken breast cutlets well with Kosher salt, freshly ground black pepper, and remaining garlic powder.
  • Heat avocado oil in a grill pan or a large regular pan over medium high heat. Add chicken and cook for 4 minutes per side. If using a grill pan, rotate chicken every 2 minutes to form a crosshatch pattern. Set aside on a plate to cool completely. Chop into small cubes.
  • In a large bowl, combine the romaine, arugula, roasted broccoli, chicken, pepper jack cheese, hearts of palm, edamame, and as much of the salad dressing as you’d like (you will have extra). Season with a sprinkle of Kosher salt and freshly ground black pepper and toss to combine until evenly coated. Add as many crushed tortilla chips as you’d like and toss to combine again. Serve and enjoy!

For the Chipotle Green Goddess Dressing:

  • Bring a small pot of water to a boil. Add the tomatillo and cook for 5 minutes. Remove and let cool completely. Cut into quarters.
  • In the bowl of a food processor (I used a mini one), combine the tomatillo, jalapeno, garlic, chipotle pepper, adobo sauce, mayonnaise, Dijon, lime juice, apple cider vinegar, water, Parmesan, cilantro, ¼ teaspoon Kosher salt (double this amount if doubling the recipe), and freshly ground black pepper, to taste. Puree to combine for at least 30 seconds. If consistency is too thick, add another teaspoon or two of water, as needed. Taste and season with more Kosher salt and freshly ground black pepper, if desired.

Notes

Broccoli can be cooked up to one day ahead of time and stored in an airtight container in the refrigerator. 
Chicken can be cooked up to 3 days ahead of time and stored in an airtight container in the refrigerator.
Dressing can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. 
Keyword chicken, easy, fresh, healthy
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