Grilled Chicken Chopped Salad
Marinated grilled chicken thigh is served over a lively chop of romaine, jicama, roasted corn, black beans, zucchini, and tomato. Queso fresco and cilantro top it off, while a a bright agave-lime vinaigrette and baked tortilla strips on the side round out the plate.
Nutritional facts
Protein
34g
Carbs
30g
Calories
460kcal
Fat
26g
Ingredients
Zucchini, Romaine Lettuce, Black Pepper, Rice Wine Vinegar, Extra Virgin Olive Oil, Chicken Thigh, Plum Tomato, Agave Syrup, Lemon Zest, Kosher Salt, Black Beans, Red Onion, Allspice, Jicama, Red Bell Pepper, Lime Juice, Garlic Powder, Cilantro, Queso Fresco, Cinnamon, Ginger, Canola and Olive Oil Blend, Corn, Corn Tortilla, Cumin
Contains milk.
Reviews
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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