VINAIGRETTE INGREDIENTS:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 lime zested
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/3 teaspoon ground cumin
1/3 teaspoon chili powder
1/4 teaspoon black pepper
2 – 3 garlic cloves, peeled
SALAD:
2 ears of corn – grilled for about 5 minutes on each side
2 cups baby spinach, stems removed and sliced into 1/2 inch strips
2 cups of chopped lettuce, your preference (red leaf, green leaf, ice burg, etc.)
1 1/2 cups roasted or grilled skinless, boneless chicken breasts (about 2 breasts), cut into bite-size pieces
1 cup chopped and seeded tomato
1 cup chopped yellow or orange bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 (15-ounce) can black beans, rinsed well and drained
tortilla chips
Prepare vinaigrette by combining ingredients in a blender or food processor; process until smooth.
To prepare salad, combine spinach, lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips crumbled over top.
