Awesome Chopped Salad

One super versatile recipe to keep on hand. Great time to search your fridge and experiment new flavors.

Enough said, what I have below was about 3 very generous servings or 4 normal servings.

Salad:

1/2 head of iceberg lettuce, roughly chopped

1 8 oz bag of baby arugula and spinach mix

1 cucumber, peeled and diced

1/2 red onion, diced

1 tomato, diced

1 ear of corn, boiled and kernel cut off

4 hard-boiled eggs, chopped

1 pre-marinated chicken breast, grilled and chopped

1 lb large shrimp, peeled, de-veined, grilled with salt, pepper and paprika

Dressing:

1 clove of garlic, smashed

juice of 1/2 lemon

2 tsp of Dijon mustard

2 tsp apple cider vinegar

1 tsp white wine vinegar

4 tbsp avocado oil

2 tbsp extra virgin olive oil

salt and pepper to taste

Topping:

1 tbsp Mexican cheese blend

Method:

Mix all salad ingredients together. I heated up my trusty cast iron pan on medium heat for a couple of minutes, added some vegetable oil, threw the chicken breast into the pan and moved on to tons of chopping and peeling.

I pulled out the largest mixing bowl, and if you make a lot of salads at home, you will know this. I have made way too many mistakes thinking the smaller bowl would do, and had to change it out half way through, or during mixing process. Keep piling the ingredients into the bowl, no specific order. Flip chicken after 5 minutes, and keep on cutting and peeling. Once chicken is done, pull it out and leave it on the cutting board to rest.

Into the same cast iron pan (no washing required!) goes the shrimps. One single layer would be crucial. Use a pair of tongs to spread out the shrimp. Flip them over after 2 minutes. Turn off the heat, the residual heat of cast iron pan would cook the shrimp through.

All ingredients go into the bowl. Put all dressing ingredients into your blender, blend until thoroughly emulsified. The dressing would be thick yellow liquid gold.

Pour about 4 tbsp of dressing into the salad bowl and mix with 2 wooden spoons. I like my salad lightly dressed, but do keep the extra dressing on the table for others. Top with cheese and enjoy!