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Texas Chop Salad Recipe

Name: Willie's Grill & Icehouses Texas Chop Salad Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pieces boneless skinless chicken breasts; 6 cups romaine lettuce (packed, chopped); 1 piece red bell pepper; 1 cup diced tomatoes (seeded if desired); 1 piece seedless cucumber; 1 cup canned black-eyed peas (drained and rinsed); 3 ounces shredded cheddar cheese; 2 stalks green onions (thinly sliced); 2 tablespoons fresh cilantro (optional, chopped); 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 1 tbs olive oil (for grilling chicken); 0.5 cup extra-virgin olive oil; 3 tbsp fresh orange juice; 2 tbsp fresh lemon juice; 1 tbsp apple cider vinegar; 1 tsp honey; 1 tsp Dijon mustard; 1 clove garlic (minced); 0.5 tsp kosher salt; 0.25 tsp black pepper (freshly ground); 4 pieces lime wedges; 1 tablespoon extra cilantro leaves

Inspired by Willie's Grill & Icehouse

Time35m

Serves4

Grilled chicken, romaine lettuce, diced red bell peppers, black-eyed peas, diced tomatoes, & cucumbers, and shredded cheese. Served with Citrus Vinaigrette.

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Ingredients

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Salad

2 pieces boneless skinless chicken breasts

6 cups romaine lettuce (packed, chopped)

1 piece Red bell pepper

1 cup diced tomatoes (seeded if desired)

1 piece seedless cucumber

1 cup canned black-eyed peas (drained and rinsed)

3 ounces shredded cheddar cheese

2 stalks green onions (thinly sliced)

2 tablespoons fresh cilantro (optional, chopped)

1 tsp kosher salt

1/2 tsp black pepper (freshly ground)

1 tbs olive oil (for grilling chicken)

Citrus Vinaigrette

1/2 cup extra-virgin olive oil

3 tbsp fresh orange juice

2 tbsp fresh lemon juice

1 tbsp Apple cider vinegar

1 tsp Honey

1 tsp Dijon mustard

1 clove Garlic (minced)

1/2 tsp kosher salt

1/4 tsp black pepper (freshly ground)

Optional garnish

4 pieces Lime wedges

1 tablespoon extra cilantro leaves

Method

Salad

Prepare chicken

Trim any excess fat from the chicken breasts and pat dry. Rub both sides with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Let rest 10 minutes while you preheat the grill or grill pan.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into 1/2-inch strips or dice into bite-sized pieces.

Prep vegetables

While chicken cooks, core and finely dice the red bell pepper (about 1 cup diced). Dice the cucumber into 1/4- to 1/2-inch pieces. Dice tomatoes to yield about 1 cup. Thinly slice green onions and chop cilantro if using. Drain and rinse the canned black-eyed peas well.

Assemble salad

Place 6 cups chopped romaine into a large bowl or divide between serving bowls. Arrange diced red pepper, tomatoes, cucumber, black-eyed peas and shredded cheddar over the lettuce in even rows or tossed, depending on presentation preference. Top with sliced or diced grilled chicken, sprinkle green onions and cilantro over the top.

Season

Lightly season the assembled salad with a pinch of kosher salt and a few grinds of black pepper. Toss gently if serving tossed, or leave composed and serve dressing on the side.

Citrus Vinaigrette

In a small bowl or jar, combine 3 tablespoons fresh orange juice, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk to combine.

Slowly stream in 1/2 cup extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add a pinch more salt, a touch more honey for sweetness, or more lemon for brightness.

If using a jar, secure lid and shake vigorously until emulsified. Refrigerate any leftover dressing up to 5 days. Bring to room temperature and shake before using.

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over each assembled salad (or to taste). Serve extra dressing on the side.

Garnish & Serve

Garnish salads with lime wedges and extra cilantro leaves if desired. Serve immediately so lettuce remains crisp.