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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little kick from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad. Ingredients:
3/4 cup olive oil (this sounds like too much oil for my tastes, however, use as desired) |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons fresh lime juice |
1 teaspoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon greek oregano |
1/2 teaspoon italian seasoning |
1 pinch crushed red pepper flakes |
1 arbol chile |
1/4 teaspoon salt |
1 lb cooked chicken, shredded |
1 avocado, diced |
1 cup jicama, julienned |
1 red bell pepper, diced |
1/2 bunch fresh cilantro, chopped |
1/4 cup green onion, chopped |
1/2 cup white corn |
1 head romaine lettuce |
Directions:
1. Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.
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