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Restaurants›Rascal Modern American Diner & Bar›Southwest Chopped Recipe

Southwest Chopped Recipe

Inspired by Rascal Modern American Diner & Bar

Time35m

Serves4

chopped romaine, fresh corn, black olives, avocado, peppers, tomatoes, black beans, green onions, Feta cheese, diced grilled chicken, cilantro-lime vinaigrette

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Ingredients

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Salad Base

6 cups Romaine lettuce (chopped)

1 cup Fresh corn kernels (cooked)

1 cup Black beans (canned, rinsed and drained)

1 cup Black olives (sliced)

1 cup Cherry tomatoes (halved) or diced tomatoes

1 cup Bell peppers (red or mixed, diced)

4 stalks Green onions (sliced, white and light green parts)

1 large Avocado (ripe, diced)

3 oz Feta cheese (crumbled)

1 tbs Fresh cilantro (chopped)

Grilled Chicken

1 lb Boneless skinless chicken breasts (or thighs)

1 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Watkins garlic powder

3/4 tsp Kosher salt

1/4 tsp Black pepper (freshly ground)

1 tbs Lime juice (for marinade)

Cilantro-Lime Vinaigrette

1/2 cup Fresh cilantro (packed, stems removed)

1/4 cup Extra-virgin olive oil

3 tbs Fresh lime juice (about 1 lime)

1 tsp Honey or agave nectar

1/2 tsp Cumin (ground)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 clove Garlic clove (minced)

1 tbs Water (to thin, optional)

Method

Salad Base

Prepare produce

Chop the romaine into bite-sized pieces, halve the cherry tomatoes (or dice tomatoes), dice the bell pepper, slice the green onions, and chop the cilantro. Set aside in a large mixing bowl.

If using fresh corn on the cob: bring a pot of salted water to a boil and cook corn for 3-4 minutes, drain, let cool slightly, then cut kernels off the cob. If using frozen, thaw and drain. Measure 1 cup and add to the bowl.

Rinse and drain the black beans well, then add to the bowl with the black olives and diced avocado. Gently toss to combine, being careful not to mash the avocado. Sprinkle crumbled feta over the top and lightly fold into the salad so it stays distributed.

Grilled Chicken

Pound chicken breasts to an even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels.

In a small bowl, mix 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, salt, black pepper, and 1 tablespoon lime juice. Brush or rub the mixture all over the chicken, coating evenly. Let marinate 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a cutting board and rest 5 minutes, then dice into bite-sized pieces.

Add the diced grilled chicken to the salad bowl and gently toss to combine with the other salad ingredients, or reserve on top for serving if you prefer.

Cilantro-Lime Vinaigrette

Combine cilantro, extra-virgin olive oil, lime juice, honey, ground cumin, salt, pepper, and minced garlic in a blender or food processor. Blend until smooth. If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency.

Taste and adjust seasoning: add more salt, lime juice, or honey as needed. Transfer dressing to a jar or bowl.

Just before serving, pour vinaigrette over the salad (start with about 3–4 tablespoons and add more as desired) and toss gently to coat. Garnish with additional chopped cilantro and a few extra crumbles of feta if desired.