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Blue Shark Chopped Recipe

Name: Blue Shark Ale Houses Blue Shark Chopped Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces grilled chicken breast, sliced; 2 cups romaine lettuce, chopped; 2 cups mixed salad greens; 0.5 cups cucumber, seeded and diced; 1 pieces avocado, diced; 6 pieces pepperoncini, halved (mild pickled); 1 cups cherry tomatoes, halved; 0.25 cups red onion, thinly sliced; 0.5 cups bleu cheese crumbles; 2 pieces boneless skinless chicken breasts (about 6–8 oz each); 2 tbs olive oil; 1 tbs lemon juice; 1 tsp garlic, minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper; 0.33 cups extra-virgin olive oil; 3 tbs red wine vinegar; 0.5 tsp garlic, minced; 0.5 tsp dijon mustard; 0.5 tsp dried oregano; 0.25 tsp dried basil; 0.5 tsp sugar (or honey); 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Blue Shark Ale House

Time35m

Serves2

Grilled Chicken, lettuce, mixed greens, cucumber, avocado, pepperoncini, tomatoes, red onions, and bleu cheese crumbles. Served with Italian dressing.

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Ingredients

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Salad base

2 pieces grilled chicken breast, sliced

2 cups romaine lettuce, chopped

2 cups mixed salad greens

1/2 cups cucumber, seeded and diced

1 pieces avocado, diced

6 pieces pepperoncini, halved (mild pickled)

1 cups Cherry tomatoes, halved

1/4 cups Red onion, thinly sliced

1/2 cups bleu cheese crumbles

Grilled chicken & marinade

2 pieces boneless skinless chicken breasts (about 6–8 oz each)

2 tbs olive oil

1 tbs ReaLemon lemon juice

1 tsp Garlic, minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Italian dressing

1/3 cups extra-virgin olive oil

3 tbs red wine vinegar

1/2 tsp Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Dried oregano

1/4 tsp dried basil

1/2 tsp sugar (or honey)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Grilled chicken & marinade

Marinate the chicken

In a medium bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the 2 chicken breasts, coat thoroughly, then refrigerate for at least 20 minutes and up to 2 hours.

Grill the chicken

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Remove chicken from marinade and shake off excess. Grill 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into 1/4-inch strips.

Italian dressing

In a small jar or bowl combine 1/3 cup extra-virgin olive oil, 3 tbs red wine vinegar, 1/2 tsp minced garlic, 1/2 tsp Dijon mustard, 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/2 tsp sugar (or honey), 1/2 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Refrigerate until ready to use (will keep 5–7 days).

Salad assembly

Prepare vegetables: chop 2 cups romaine and 2 cups mixed greens and place in a large bowl or platter.

Add 1/2 cup diced cucumber, 1 diced avocado, 6 halved pepperoncini, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion evenly over the greens.

Top the salad with the sliced grilled chicken and sprinkle 1/2 cup bleu cheese crumbles over everything.

Drizzle Italian dressing over the salad to taste (about 2–4 tbs per serving recommended) or serve dressing on the side. Toss lightly if desired and serve immediately.