"Fiesta Chicken Salad and Lime Cilantro Vinaigrette"
Lime Cilantro Vinaigrette
fresh lime juice
chopped fresh cilantro
salt and pepper
thinly sliced red lettuce
thinly sliced napa cabbage
chopped cooked chicken breast
seeded chopped plum tomatoes
thinly sliced red bell pepper
thinly sliced yellow bell pepper
crumbled tortilla chips
thawed frozen whole kernel corn
1/4 cup toasted pumpkin seeds or 1/4 cup
thinly sliced onion
1/2 cup crumbled queso anejo or 1/2 cup
For the vinaigrette, combine the shallots, lime juice, cilantro and garlic in a bowl and mix well. Whisk in the oil gradually. Season with salt and pepper. You may prepare up to 1 day in advance and store, covered, in the refrigerator. Bring to room temperature before serving.
For the salad, combine the lettuce, cabbage, chicken, tomatoes, bell peppers, avocado, tortilla chips, corn, pumpkin seeds and onion in a bowl and toss to mix. Drizzle with the vinaigrette and mix well. Sprinkle with the cheese.