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Chicken California Chopped Salad
Chef Nelson's California-inspired chopped salad hits all the right notes. It feels light and healthy — bringing together fresh kale, cabbage, bell peppers, and roasted zucchini. But it's also packed with flavor and protein — incorporating grilled chicken, pearl mozzarella balls, and a velvety dijon-balsamic vinaigrette.
Nutritional facts
Protein
38g
Carbs
18g
Calories
610
Fat
44g
Ingredients
Cherry Tomato, Chicken Thigh, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Carrots, Black Pepper, Garlic, Honey, Dijon Mustard, Zucchini, Kosher Salt, Balsamic Vinegar, Mozzarella Cheese, Red Cabbage, Red Bell Pepper, Kale
Reviews
3.8
Based on 199 reviews
Lee Doud · 12/09/24
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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