This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla. For a shortcut, omit frying the tortillas and serve the chicken salad over large handfuls of good-quality corn tortilla chips.
Salad of the Day, Weldon Owen, 2012.
|Grated zest and juice of 2 limes||4 canned green chiles, chopped|
|1 clove garlic, minced||1 cup corn oil|
|Salt and freshly ground pepper||4 corn tortillas, each 6 inches in diameter, halved|
|2/3 cup olive oil||1 small head romaine lettuce, cut into bite-sized pieces|
|1 (15-ounce) can black beans, drained and rinsed||2 cups shredded cooked chicken meat|
|2 cups fresh corn kernels (from about 2 ears of corn, grilled if desired)||1 avocado, peeled, pitted and sliced|
|2 cups cherry tomatoes, halved||Fresh cilantro leaves and sliced green onion for garnish (optional)|
To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1⁄4 tsp salt, and 1⁄8 tsp pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Transfer 3 Tbsp of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1–2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion,if desired, and serve.
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