Chopped Salad with Cilantro Vinaigrette

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

Ingredients

Cilantro Vinaigrette

2 cups cilantro leaves and small stems, packed
½ cup olive oil
¼ cup red wine vinegar
2 tsp Nate’s Organic 100% Pure Honey or Nate’s Hot Honey
½ tsp salt
½ tsp garlic powder

Salad

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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Directions

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.

Salad

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.