Looking for something crisp and refreshing? Not overly heavy and easy to prepare? Chopped salads are the perfect one-dish meal any time of year.
Chaya's chopped salad
Total time: 50 minutes
Adapted from Chaya.
For the celery seed powder, grind celery seeds in a spice or coffee grinder, or use a mortar and pestle.
1/2 cup plus 2 tablespoons mayonnaise
Juice from 1 lemon
2 tablespoons extra-virgin olive oil
Salt and pepper
1 tablespoon chili powder
1 1/2 teaspoons salt
1 1/8 teaspoons cumin
1 1/8 teaspoons onion powder
3/4 teaspoon garlic powder
1/4 plus 1/8 teaspoon black pepper
Pinch cayenne pepper
Pinch celery seed powder
2 tablespoons olive oil
12 ounces medium shrimp
2 hearts of romaine, chopped
1 cucumber, diced
1/2 avocado, diced
1 whole cob white corn, kernels removed (about 1 1/3 cups kernels)
1/4 cup crumbled cotija cheese
16 cherry tomatoes, halved
1/4 cup chopped cilantro, as a garnish
Roast the jalapeños: Place the jalapenos on a rack set over a stove-top burner and roast until charred on all sides. Set aside until cool enough to handle, then peel and seed.
In a blender, combine the jalapeños, mayonnaise, lemon juice and olive oil, and blend. Season to taste with salt and pepper. This makes about 1 cup dressing. Cover and chill until needed.
For the shrimp: In a small bowl, combine the chili powder, salt, cumin, onion powder, garlic powder, black pepper, cayenne pepper and celery seed powder to make a spice blend.
Heat a sauté pan over medium-high heat until hot, then add the olive oil. Add the shrimp and sauté until slightly opaque, 1 to 2 minutes, then sprinkle over the spice blend and continue cooking just until opaque. Remove from heat and set aside.
To assemble salad: In a large bowl, toss the chopped romaine with the cucumber, avocado, corn kernels and shrimp. Add half the dressing and gently toss to coat. Add additional dressing, a couple of tablespoons at a time, to coat as desired.
Divide the salad among 4 plates and top each with 1 tablespoon cheese, 4 halved tomatoes and 1 tablespoon chopped cilantro. Serve immediately.
Each serving: 498 calories; 18 grams protein; 22 grams carbohydrates; 6 grams fiber; 40 grams fat; 6 grams saturated fat; 126 mg cholesterol; 6 grams sugar; 1,638 mg sodium.
Bluewater Grill's chicken chopped salad
Total time: 35 minutes
Adapted from Bluewater Grill.
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
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
For dressing: 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.
For salad: 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.
Per 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
Chopped turkey club salad with basil balsamic dressing
Serves 4 to 6
With this sandwich- inspired salad, you get to enjoy a classic flavor combination, skip the bread and cut way back on the bacon.
The basil-balsamic dressing is lighter than a mayonnaise-based spread.
Make ahead: With the exception of the avocado, everything can be cut, crumbled, chopped and refrigerated up to 12 hours in advance. Assemble just before serving.
Recipe from Stephanie Witt Sedgwick for the Washington Post.
1 tablespoon balsamic vinegar
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
About 1/2 cup loosely packed basil leaves, finely chopped
1/4 teaspoon sugar, or to taste
Freshly ground black pepper
1/4 cup olive oil
About 12 ounces lettuce(s) of your choice, trimmed, cleaned and cut into squares no larger than 1/2 inch
12 ounces cooked turkey breast, cut into cubes no larger than 1/2 inch (3 cups )
12 ounces roma tomatoes, cut into 1/4-inch pieces
Flesh of 1 ripe avocado, cut into 1/4-inch pieces
6 ounces extra-sharp white cheddar, crumbled into 1/4-inch pieces (scant 2 cups)
3 ounces sliced applewood or hickory smoked bacon, cooked, drained and crumbled
Whisk together balsamic and red wine vinegars, mustard, basil and sugar in a medium bowl; season with salt and pepper to taste. Slowly drizzle in the oil, whisking to form an emulsified dressing. Taste, and adjust seasoning as needed.
Line a large, shallow serving bowl with the lettuce. Working with one ingredient at a time, form channels or lines of the turkey, tomatoes, avocado, cheese and bacon across the surface. Bring to the table and pour the dressing over the salad; toss to incorporate.
Serve right away.
Per serving (based on 6): 370 calories, 28 g protein, 7 g carbohydrates, 25 g fat, 9 g saturated fat, 85 mg cholesterol, 390 mg sodium, 3 g dietary fiber, 2 g sugar