SANTA FE SALAD (Adapted from The Wacky Spoon)

2 heads Romaine lettuce, chopped
4 TBSP fresh cilantro, chopped
2 -3 chicken breast, cooked and sliced
4 grape or cherry tomatoes, halved
1/2 cup corn kernels
1/2 cup red onion, diced and soaked in 2 TBSP red wine vinegar for 20 minutes before draining
1 can black beans, rinsed and drained
1/4 cup black kalamata olives, slicedChili Lime Vinaigrette Dressing (see below) 1 avocado diced

Cook the corn (I microwaved it for ~3 minutes). Cool and then cut off the cob. I then placed all the ingredients in bowls so each person could make their own salad.

In a bowl add the lettuce, cilantro, tomatoes, corn kernels, red onion, black beans, and black olives until mixed. 

Cover with the sliced chicken over the top. 

Serve with a chili-lime vinaigrette or ranch dressing on the side. Can also top with any shredded cheese if you like. Serve immediately.

CHILI LIME VINAIGRETTE DRESSING

(Adapted from thecafesucrefarine.com)
¼ cup extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger (or ginger paste)
1 ½ teaspoons chili garlic sauce
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Combine all ingredients in a Mason jar with a tight-fitting lid and shake.
Taste and add more chili garlic sauce and/or salt and pepper to taste.

Categories: Sides & Salads
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