Ingredients
Dressing:
- 4 fresh jalapeños
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons dry mustard
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 3/4 cups olive oil
Salad:
- 3 ounces (or 2 1/2 cups) mixed salad greens
- 1/2 julienned jicama
- 3 tablespoons thinly sliced red onion
- 1/4 avoccado, sliced
- 1 (4-ounce) chicken breast, grilled, baked or pan-fried, and sliced
- 1/4 cup crumbled cotija cheese
- 3/4 cup crispy tortilla strips
Instructions
- For the dressing, roast the jalapeños on a grill until the skins blacken and peel, about 4 to 8 minutes.
- Place them in a container and cover tightly for about 30 minutes.
- Peel and seed the jalapeños, using gloves.
- Combine the jalapeños, lime zest, mustard, vinegar and salt in a food processor or blender, and blend until it is a smooth puree.
- With the processor running, pour in the oil in a thin, steady stream to emulsify.
- Dressing will keep for two weeks in an airtight container in the refrigerator.
- For the salad, place the greens in a large salad bowl.
- Toss evenly with 1 1/2 tablespoons jalapeño-lime dressing. Top with jicama, red onion and avocado slices.
- Place warm chicken slices fanned across the center.
- Sprinkle with cotija cheese and top with a stack of crispy tortilla chips.
Notes
The jalapeño salad dressing is excellent and lasts for two weeks in the fridge.
