Sweetgreen’s Guacamole Greens Salad Recipe

By grace.g.yang · January 7, 2016
Under: American,Cheap Eats,Dinner,My Life,Recipes

Ken and I love eating salads – there are so many great places for a big salad in the city that it’s difficult not to like them (some of my favorites include Chop’t’s Mexican Caesar with kale and shrimp, Just Salad’s Buffalo Chicken salad, Dos Caminos’ taco salad, and Sweetgreens’ Guacamole Greens salad). If you’ve been to any of those places, you’ll know that a salad will set you back over $10! Ken and I tried to find the recipes for some of our favorites to recreate at home. We made this sweetgreen’s salad and loved it and then made it for our holiday party and everyone loved it there, too. It’s very easy to make at home so if you don’t have a sweetgreen in your neighborhood, this is a great alternative!

Start with some washed mixed greens:

Wildair, extra virgin, hanging up menus

And add chopped red onion and grape tomatoes:

Wildair, extra virgin, hanging up menus

Add chicken, avocado, tortilla chips, and the homemade salad dressing – a cilantro jalapeno lime dressing with cumin:

Wildair, extra virgin, hanging up menus

You can finish off with some fresh cilantro if you’re a fan (and I definitely am):

Wildair, extra virgin, hanging up menus

Ingredients, (adapted from Blogging Over Thyme):

Cilantro Lime Jalapeno Vinaigrette:
2 tablespoons freshly squeezed lime juice
1/4 cup packed fresh cilantro leaves
1/2 a jalapeno pepper (seeds and ribs removed), finely chopped
1/4 cup grapeseed (or other flavorless) oil
Pinch of sugar
1/4 teaspoon ground cumin
1/2 teaspoon sea salt
Freshly ground black pepper

Guacamole Greens Salad:
4 ounces grilled chicken breast, cubed
3 ounces grape tomatoes, halved
1/4 cup finely diced red onion (roughly 1 ounce)
8-10 large corn tortilla chips (1 ounce), crushed lightly with hands
1 small avocado, pitted, and cut into medium chunks
3.5 ounces mixed spring greens
lime cilantro jalapeno vinaigrette (see above–shake before using!)


Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.
In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.

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