You may also like
Categories:
romaine lettuce red cabbage black beans red bell pepper avocados corn chicken corn tortilla shredded Monterey Jack cheese mayonnaise ancho chili powder cumin paprika cayenne pepper tomato puree fresh ginger lime juice salt
Viewed: 25 - Published at: 6 years agoIngredients
- 1 head romaine lettuce, torn in bite size pieces
- 1 cup shredded red cabbage
- 1 cup cooked black beans
- 1 red bell pepper, cut into quarters then thinly sliced
- 2 small avocados, peeeled,pitted and sliced (medium firm not soft)
- 1 cup roasted corn
- 2 cups grilled or roasted chicken, cut into chunks
- 1 cup fried corn tortilla, cut strips
- 1 -2 cup shredded monterey jack cheese
- 2 cups mayonnaise
- 1 tablespoon ancho chili powder
- 12 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 tablespoons tomato puree
- 1 teaspoon minced fresh ginger
- 2 tablespoons lime juice
- salt and pepper
Method
- Salad: Toss lettuce and red cabbage in a large salad bowl.
- Sprinkle with black beans.
- Place red pepper and avacado in circles around the edges of the bowl and sprinkle the center with roasted corn* (see note).
- Mound chicken in the center of the salad and top with the cheese.
- Top with tortilla strips** (see note) just before serving.
- *For roasted corn: Slice kernals off 1 large ear, place on a baking sheet in a 450F oven, stirring ocasionally until golden.
- **For tortilla strips: Cut a medium size corn tortilla into quarters and then into 1/4 inch strips, fry over medium heat in a lightly oiled skillet until lightly browned and crisp.
- Mayo: Place all ingredients in a bowl, whisk together and chill.
