Chopped Salad with Avocado, Chicken, and Tortilla Croutons

4-5 corn tortillas (can use flour if you prefer)

3 Tbsp + 2 tsp extra-virgin olive oil, divided

1 3/4 tsp kosher salt, divided 

1 tsp smoked Spanish paprika

3 Tbsp champagne vinegar

1 Tbsp honey 

2 Tbsp Fresh lime juice

Fresh ground black pepper to taste

4 cups mixed salad greens (I used arugula, frisée, radicchio, red leaf and bib lettuces)

2 cups shredded. cooked chicken

One large ripe avocado, sliced

1/4 cup salted & roasted pepitas 

Lime wedges, for serving

Preheat oven to 350°F.

Brush both sides of tortillas evenly with 2 teaspoons oil; sprinkle generously with smoked paprika and salt. Placed tortillas directly on the rack in preheated oven. Bake until browned and crisp, 10 to 12 minutes. Remove from oven, let cool completely, about 10 minutes. Break tortillas into 1 1/2-inch pieces.

In a large bowl, whisk together vinegar, honey, lime juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 3 tablespoons of olive oil. Add greens, chicken, avocado, pepitas, and tortilla pieces. Toss to combine. Taste and correct seasoning with salt and fresh ground pepper. Arrange salad on a platter, top with fresh ground black pepper and serve with lime wedges.  Enjoy!

Roasted Salmon with Lemon and Spiced Chickpeas

One lemon, thinly slice, seeds removed

1/2 cup extra virgin olive oil, plus more for drizzling

1 1/2 # Salmon fillet, preferably skin on

1/2 teaspoon kosher salt, plus morph

Freshly ground black pepper

(1) 15-ounce can chickpeas, rinsed and patted dry

1 garlic clove, finely chopped

2 tsp za’atar

1 tsp fresh lemon juice

1 Tbsp honey

4 cups mixed greens (arugula, romaine, red leaf)

4 radishes, trimmed and thinly sliced

Place a rack in lower third of oven, preheat to 350°F.

Toss lemon slices in a large bowl with a drizzle of olive oil. Arrange slices in an even layer on a rimmed baking sheet. Set salmon on lemons, season generously with kosher salt and fresh cracked black pepper. Drizzle with olive oil then put into hot oven and roast 18 to 20 minutes, depending on thickness. I like my salmon just done with the middle barely opaque. Remove fish from oven, once salmon has cooled, flake into medium size pieces with a fork and reserve.

Meanwhile, bring chickpeas, garlic, za’atar, and remaining 1/2 cup olive oil to a slow simmer in a small skillet over medium-low heat. Cook, stirring occasionally and reducing heat if needed, 10 minutes. Grind some fresh pepper over top and correct seasoning with kosher salt if needed (less if your za’atar is salty) Remove skillet from heat.  Using a slotted spoon, transfer chickpeas to a medium bowl, leaving oil behind. Whisk lemon juice and honey into oil; taste and correct the seasoning with salt and a few grinds of pepper if needed.

Tossed salad greens in a large bowl with a couple of teaspoons of dressing; divide greens among bowls along with radishes, chickpeas, and salmon (and lemons if desired). Drizzle with more dressing and grind fresh pepper over the top. Serve and enjoy!