The inspiration for this salad is going to seem very strange. Are you ready? Tinsley Harper. Yes, my 6 1/2 month old baby girl was the inspiration behind a chopped salad. Let me explain.
Since turning 6 months old, Tinsley has been experimenting with lots of new foods. Sweet potatoes, oatmeal, rice cereal, carrots and maybe a bite of cup cake and ice cream for her daddy’s birthday.
(I know, call the cops!)
Chicken and Chickpea Chopped Salad
2 hearts of romaine lettuce
2 C cooked chicken, pulled, shredded or chopped
1 C canned chickpeas, drained and rinsed
1 C grape tomatoes, halved
1 C golden tomatoes, halved
1 C corn, grilled or tossed in the skillet
1/2 avocado, cut into cubes
2 T feta cheese
Easy Cilantro Lime Dressing
Zest and juice of 1 large lime
1 bunch of cilantro
2 T olive oil
Pinch of salt
Rinse lettuce and pat dry with paper towels. Chop into bite sized pieces and layer in a large bowl. Top lettuce with chicken, chickpeas, tomatoes, corn, avocado and cheese.
For the dressing, put all 4 ingredients in a food processor, blender or magic bullet. Blend until smooth.
Top salad with dressing and serve immediately.
If you are not serving the salad right away, cover and refrigerate. Top with avocado and dressing right before serving.
When I was layering this together, it kind of reminded me of my grandma’s 7 layer salad recipe I posted a while back. Check it out! And thanks Tinsley for the yummy salad idea!