Sonoran Chicken Salad

From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Dressing

• 3⁄4 cup olive oil (This sounds like too much oil for my tastes, however, use as desired)
• 1 1⁄2 tablespoons fresh lemon juice
• 1 1⁄2 tablespoons fresh lime juice
• 1  teaspoon Dijon mustard
• 2  garlic cloves, minced
• 1⁄2 teaspoon Greek oregano
• 1⁄2 teaspoon  italian seasoning
• 1  pinch crushed red pepper flakes
• 1  arbol chile
• 1⁄4 teaspoon salt

• Salad

• 1  lb  cooked chicken, shredded
• 1  avocado, diced
• 1  cup jicama, julienned
• 1  red bell pepper, diced
• 1⁄2 bunch fresh cilantro, chopped
• 1⁄4 cup green onion, chopped
• 1⁄2 cup white corn
• 1  head romaine lettuce

Directions

1. Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.