This salad is inspired by a popular menu item at a healthy restaurant chain. We love it -- but we also love saving money. So set aside some time during your week to make this vinaigrette, which makes enough for about five salads. And if you're super ambitious, go ahead and prep enough ingredients for a week's worth of lunches.
Ingreadient
- 1/3 cup roughly chopped fresh cilantro (lightly packed)
- 2 tablespoons lime juice (from about 2 limes)
- 2 teaspoons white wine vinegar
- 1/4 teaspoon ground cumin
- Pinch sugar
- 1/2 small jalapeno, seeded and finely chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup grapeseed oil
- 1/4 small red onion, finely chopped
- 4 cups mixed greens
- 1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover)
- 1/4 cup grape tomatoes, halved
- Kosher salt and freshly ground black pepper
- 1/2 small avocado
- 1/2 lime
- 6 corn tortilla chips, crushed
Direction
- For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
- For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
- Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.
