1-2 chopped tomatoes
6 chicken breasts grilled and sliced
1 1/2 packages frozen sweet corn
2 15-oz cans black beans drained and rinsed
2 large avocados diced
2-3 heads Romaine lettuce torn
2 cups grated Monterey Jack Cheese
1 36 count corn tortillas
Dressing:
1 bunch cilantro
4 T honey
Juice of 4 limes
1/4 cup cider vinegar
2 T sesame oil
4 tsp peanut butter
1 T red pepper flakes
1 1/2 tsp cumin
1 1/2 T sugar
Salt and pepper
1 cup extra-light olive oil
Directions:
Put all dressing ingredients (except oil) in blender and blend until smooth. Add oil slowly with blender still running. Set aside.
Cut tortillas in thin strips. Fry in hot vegetable oil in batches until slightly brown, draining in bowl lined with paper towels. Salt generously while hot.
Put all salad ingredients into large bowl and toss. Serve with tortilla chips on top and dressing on the side.
*The dressing for this salad is really different but it tastes really good with the combination of the salad. I have never had this at the restaurant but I really enjoyed the one I made at home. Also, this is for a large group. James and I had this for dinner 2 nights and we didn't even go through half of the dressing or even a 1/3 of the dressing.
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