Mexican Chicken Salad with Cilantro Lime Vinaigrette
Serves: 4
  • Cilantro Lime Vinaigrette:
  • ΒΌ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons cider or white wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon grated lime zest
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • ½ cup vegetable or olive oil
  • Kosher salt and fresh ground black pepper
  • Homemade fried tortilla strips:
  • Vegetable oil
  • 4 corn tortillas, halved and thinly sliced
  • Salad:
  • 2 cups cooked chicken breast, shredded or sliced into bite size pieces
  • 6 cups thinly sliced Romaine lettuce
  • 3 ears fresh corn (about 2 cups kernels)
  • 1 (15.5 ounce) can black or kidney beans drained and rinsed
  • 1 cup grated Monterey jack or cheddar cheese
  • 1 medium size tomato, diced
  • 1 large avocado, peeled, pitted and diced
  1. For the cilantro lime vinaigrette, put cilantro, lime zest, lime juice, cider vinegar, honey, mustard, garlic and oil in a jar and cover with a lid; shake until evenly mixed, or put all ingredients in a food processor and blend until smooth. Season with salt and pepper.
  2. Pour half of the dressing over the shredded cooked chicken; toss to coat evenly; refrigerate one hour or overnight, turning a few times.
  3. For the tortilla strips, heat about 1-inch depth of vegetable oil in a skillet over medium heat. Working in batches, fry sliced corn tortillas, until lightly brown and crisp, about 3 minutes; remove from oil and transfer to paper towels and sprinkle with salt.
  4. For the corn, preheat a grill to medium heat. Remove outer husk from corn. Grill corn, turning several times during cooking, until kernels are lightly charred and softened, about 10 minutes. Remove from grill and allow cooling. Cut kernels off cob.
  5. To serve the salad toss lettuce, chicken, beans, corn, cheese, tomato, avocado and marinated chicken with remaining dressing. Divide onto four plates and top with crisp tortilla strips.
Recipe by A Year at the Table at