Name: sweetgreen - Healthy Salads, Wraps, and Bowls Guacamole Greens Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups organic spring mix; 1 cup chopped romaine; 1 cup shredded cabbage (green or red); 10 oz antibiotic-free roasted chicken, shredded or sliced; 1.5 whole ripe avocado; 1 whole lime, juiced; 0.5 tsp salt; 0.25 tsp black pepper; 0.75 cup cherry or grape tomatoes, halved; 0.25 cup pickled red onions; 1 cup tortilla chips, lightly crushed; 0.5 cup plain Greek yogurt (or sour cream); 0.5 cup fresh cilantro leaves, packed; 0.5 whole jalapeño, seeded and chopped; 1 whole lime, juiced; 1 tbs olive oil; 1 whole garlic clove, minced; 0.5 tsp salt; 2 tbs water (to thin); 1 whole extra lime wedges (for squeezing); 2 tbs cilantro leaves (garnish); 0 to taste salt & pepper (to taste)

Method

Salad base & greens

Rinse and spin-dry the spring mix and chopped romaine. Place the spring mix, romaine and shredded cabbage in a large mixing bowl and gently toss to combine. Chill while preparing other components.

Protein

If your roasted chicken is cold, warm it briefly in a skillet over medium heat with a teaspoon of olive oil (about 2–3 minutes) until just heated through. Shred or slice into bite-sized pieces. Season lightly with a pinch of salt and pepper. Set aside to cool slightly.

Guacamole & avocado

Make quick guacamole

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Add the juice of 1 lime, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust salt or lime as needed. Reserve about 1/3 cup of guacamole for topping and leave the rest mixed into the greens if desired.

Veggies & toppings

Halve the cherry tomatoes. If using jarred pickled red onions, drain excess liquid. Lightly crush the tortilla chips by hand into bite-sized pieces to maintain some larger chips for texture.

Lime cilantro jalapeño sauce

Combine Greek yogurt, cilantro leaves, seeded chopped jalapeño, juice of 1 lime, olive oil, minced garlic and 1/2 tsp salt in a blender or food processor. Blend until smooth. Add water 1 tablespoon at a time to reach a pourable dressing consistency (about 1–2 tbs). Taste and adjust seasoning. If you want it thinner, add more water or a splash of olive oil.

Assembly & finishing

To assemble 4 servings: Divide the chilled greens and cabbage among four bowls (about 1 cup each as a base).

Top each bowl with roughly 2.5 oz (about 70 g) of warm roasted chicken.

Spoon about 2–3 tablespoons of the guacamole onto each bowl (reserve extra on the side if desired).

Distribute halved tomatoes and pickled onions evenly among the bowls.

Scatter crushed tortilla chips over the top for crunch.

Drizzle the lime cilantro jalapeño sauce over each salad (about 1.5–2 tbs per bowl) and finish with a squeeze of fresh lime wedge, a sprinkle of cilantro leaves and a final pinch of salt and pepper to taste.

Serve immediately so the chips remain crunchy. Leftover components (dressing, chicken, guacamole) can be stored separately in the refrigerator for up to 3 days.