Span-ish Chop Recipe
Rotisserie Chicken, Romaine, Avocado, Grilled Corn, Roasted Chick Peas, Marinated Cucumber, Pico De Gallo, Queso Fresco, Pickled Onion, Avocado Ranch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Ingredients
Shred the rotisserie chicken and set aside. Wash and chop the romaine lettuce into bite-sized pieces. Slice the avocado in half, remove the pit, and scoop the flesh into a bowl.
- 2
Prepare the Cucumber
Thinly slice the cucumber and marinate it in a mixture of vinegar, salt, and pepper for about 10 minutes.
- 3
Assemble the Salad
In a large bowl, combine the shredded chicken, romaine lettuce, grilled corn, roasted chickpeas, marinated cucumber, pico de gallo, queso fresco, and pickled onion.
- 4
Dress the Salad
Drizzle the avocado ranch dressing over the salad and toss gently to combine all ingredients.
- 5