City Tap Chop Salad Recipe
Make City Tap Chop Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Bar Favorites
Method
Bar Favorites
- 1
Prep greens
Rinse and pat dry the romaine and iceberg lettuce. Roughly chop the romaine into bite-sized pieces until you have 4 cups. Chop the iceberg into similar bite-sized pieces until you have 2 cups.
- 2
Chop vegetables
Halve the cherry tomatoes (1 cup total). Dice the cucumber (1 cup). Finely dice the red onion (0.5 cup). Set aside.
- 3
Cook add-ins
Crisp the bacon until browned and crumbly (6 slices); grill or sear the chicken breast and slice into 2 cups of pieces. Warm the corn if desired. Slice olives (0.5 cup) if not done yet.
- 4
Assemble base
In a large salad bowl, combine romaine, iceberg, cherry tomatoes, cucumber, red onion, corn, black beans (1 cup), avocado (1 piece), feta (0.5 cup), olives (0.5 cup), cilantro (0.25 cup), and tortilla strips (1 cup). Add the chicken (2 cups) and bacon (6 slices) on top.
- 5
Make dressing
Whisk together olive oil (0.25 cup), lime juice (2 tbsp), red wine vinegar (1 tbsp), Dijon mustard (1 tsp), minced garlic (1 clove), and honey (1 tsp). Season with salt (0.5 tsp) and black pepper (0.25 tsp).
- 6
Dress and serve
Pour dressing over the salad and toss to coat evenly. Taste and adjust salt and pepper as needed. Serve immediately with extra tortilla strips on top for crunch.
