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Chopped Salad with Cilantro Vinaigrette

Fresh garden salads with avocado and cherry tomatoes, served next to a bottle of Nate’s organic honey with a green cap.
Romaine calm – this is not a drill. We’ve got the very best, homemade salad dressing that adds the perfect zingy flavor to your greens. Simply mix the six all-natural ingredients into a blender or food processor and... voila! A delicious DIY condiment packed with flavor.

Yield 1 Large Salad
Prep Time 10 Minutes
Total Time 15 Minutes


Cilantro Vinaigrette


  • 1½ cups red onion, thinly sliced
  • 1 Tbsp olive oil
  • 1½ cups corn kernels
  • 9 cups romaine lettuce, roughly chopped
  • 4 cups rotisserie chicken, shredded
  • 2 large avocados, quartered
  • 1½ cups Persian or English cucumber, diced
  • 2 cups cherry tomatoes, halved
  • Salt and fresh cracked pepper
  • ½ cup roasted salted pepitas
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Cilantro Vinaigrette

Place all ingredients for the dressing in food processor or blender and blend until smooth. Set aside or store in a sealed container in the refrigerator for up to 1 week.


Place the red onion in a bowl of ice water and set aside.

Warm a skillet over medium high heat. Once hot, add the oil and the corn kernels. Cook undisturbed for 2-3 minutes until slightly charred on one side and some of the kernels start to pop. Remove from heat and set aside.

In a large serving bowl, add the lettuce, chicken, avocado, cucumber and tomato. Season with salt and pepper. Using a large chef’s knife and a serving fork, slice through the salad multiple times at multiple angles, cutting all ingredients into bite-sized pieces.

Drain the red onion from the ice water and add to the salad along with the roasted corn and cilantro vinaigrette. Toss to combine. Sprinkle with pepitas and serve.

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