Chicken Chopped Salad With Avocado Dressing

• 1 lb romaine lettuce hearts, chopped (about 2)
• 4 grilled boneless skinless chicken breast halves, chopped
• 8 ounces crumbled feta cheese, divided
• 2 ounces toasted pumpkin seeds, divided (pepitas)
• 8 ounces cherry tomatoes or 8 ounces other small tomatoes
• 1 cup julienned red onion
• 1 avocado, peeled, seeded and diced
• Avocado Dressing
• 1/3 cup lime juice
• 2 teaspoons champagne vinegar
• 3/4 teaspoon chopped garlic
• 1/3 bunch cilantro, chopped (about 15 sprigs)
• 1/3 bunch green onion, green tops only, chopped (4 to 6)
• 1 teaspoon kosher salt
• 1 pinch cayenne pepper
• 1/3 avocado, diced
• 1/3 cup extra-virgin olive oil
• 1 cup canola oil

1. In a large bowl, combine the romaine, chicken, one-half each of the feta and pumpkin seeds, the tomatoes, onions and avocado. Add 1/3 cup of the dressing and toss gently to combine. Taste salad, adding additional dressing as desired and seasoning to taste. Divide salad among 4 plates, topping each with remaining cheese and pumpkin seeds. Serve immediately.
2. Avocado Dressing: In the bowl of a blender, combine the lime juice, vinegar, garlic, cilantro, green onion, salt, cayenne pepper and avocado and blend.
3. With the blender running, slowly add the oils to form a thick, creamy dressing. Taste and adjust the flavorings and seasoning if desired. This makes a scant 2 cups avocado dressing, which will keep, covered and refrigerated, up to three days.

romaine lettuce hearts, chicken breast halves, feta cheese, pumpkin seeds, tomatoes, red onion, avocado, avocado dressing, lime juice, champagne vinegar, garlic, cilantro, green onion, kosher salt, cayenne pepper, avocado, extravirgin olive oil, canola oil

Taken from www.food.com/recipe/chicken-chopped-salad-with-avocado-dressing-496942 (may not work)