Ingredients
Grated zest and juice of 2 limes
1 clove garlic
salt
Freshly ground pepper
c. olive oil
1 can black beans
2 c. fresh corn kernels
2 c. cherry tomatoes
4 canned green chilies
1 c. corn oil
4 corn tortillas
1 head romaine lettuce
2 c. shredded cooked chicken meat
1 avocado
fresh cilantro leaves
sliced green onion
Preparation
Step 1To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.Step 2Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.Step 3Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1 to 2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.Step 4Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve. Georgeanne Brennan, From Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
