Thursday, August 5, 2010

Chopped Salad with Cilantro Lime Vinagrette

This is the BEST recipe for hot and humid summer nights. SP was on his way home from work yesterday, asked my dinner plans, and when I said "too hot" he brilliantly picked up what we needed from the store. He even opted to keep it chill and omit the grill - keeping it vegetarian!

Refreshing to say the least...

Chicken breasts grilled (if preferred marinate them in lemon juice and cilantro first) and chopped
1 avocado chopped
2 heads romaine chopped
3 tomatoes chopped
4 ears corn, grilled and then kernels cut off ears.
I cup or less shredded cheese
8 tablespoons oil.
6 tablespoons Lime juice
1 or 2 cloves garlic
Half a bunch of fresh cilantro
1/4 cup to 1/2 cup sour cream
1 teaspoon sugar (if dressing is too sour add more)
1 teaspoon salt

1 raw egg - optional to those who fear them.

  1. In a blender or vat with an immersion blender, combine the dressing ingredients. Taste. Adjust ingredients or seasons to your liking. I like mine on the limey/sour side, but you may want it creamier.
  2. Combine all ingredients in a bowl and toss. Chicken and corn may be hot when put in salad. Toss with Cilantro Lime Vinaigrette.

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