Recipes

Over the Top Southwestern Chopped Salad with Chipotle Vinaigrette

Summer is calling and this chopped salad will be your go to favorite.  Add grilled chicken or salmon to make it a complete meal!
By Chef Laura Briscoe
chipotle vinaigrette

A favorite of Chef Laura's private clients for over twenty years, this southwestern chopped salad has it all: avocado, fire roasted corn, tomatoes, scallions, and romaine finished with the crunch of Over the Top Southwestern with its pepitas, smoked paprika and chipotle seasonings.

Over the Top Southwestern Chopped Salad with Chipotle Vinaigrette

By Chef Laura Briscoe
Prep time:20 minutes
Cook Time:0 minutes

Ingredients

  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Lime Juice
  • 2 tsp Dijon Mustard
  • 2 tsp (or to taste) Chipotle Peppers in Adobe
  • 1 tsp Brown Sugar
  • 1 tsp Avocado Oil
  • 1 large clove Garlic, trimmed
  • Kosher Salt, to taste
  • 4 small heads Artisan Romaine, trimmed, chopped
  • 2 large Avocados, medium diced
  • 1 pint Grape Tomatoes
  • 2 cups Fire Roasted Corn (available at TJ's)
  • 1 cup Cotija, crumbled
  • 1 cup Raisins
  • 1 cup Over the Top, Southwestern

Instructions

  • Prepare vinaigrette. In a blender, combine apple cider vinegar, lime juice, brown sugar, chipotle peppers, garlic and dijon mustard. Pulse to puree. Add avocado oil and combine. Season to taste with kosher salt and adobo sauce from chipotles. Set aside.
  • Immediately prior to serving, toss romaine with enough dressing to coat and plate on a platter or individual plates. Place rows of avocado, tomatoes, raisins, Southwestern Over the Top, fire roasted corn and cotija over romaine. Drizzle with additional vinaigrette and serve immediately.

Referenced products

The Southwestern Savory Topper
Over the Top

The Southwestern Savory Topper

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