Tex-Mex chicken salad

I made this up for a mexican themed play group lunch today.  Everyone loved it and several people asked for the recipe which forced me to come home and write it down so here it is.  It tastes very similar to cafe rio salad.  Enjoy!


Tex-mex chicken salad

By Rachel Hall

Beans and corn

Add one can of black beans mostly drained and 1 cup of frozen corn to a saucepan.  Bring to a boil.  Add 1 tsp salt, 1/2 tsp smoked paprika, juice of 1 half of a lime, and 1/8 tsp garlic powder.  Mix well and turn down the heat.  Let simmer for about 5 minutes over low heat stirring occasionally.  Then remove from heat and let cool to room temperature

Tortilla strips

Heat two cups of canola oil in a deep soup pot with a thick bottom.  Cut 6 corn tortillas into thin strips.  Add the strips in three batches and turn frequently till they are lightly brown and crisp.  Remove and lay on a cookie sheet covered with paper towels(2-3).  Sprinkle with sea salt.  Place in 300 degree oven for 3-5 minutes till crisp.  Then remove and let cool completely.  Let the oil cool completely and reserve for later.

Salad

Cut one whole stalk of Romaine lettuce into thin strips.  Wash and drain.  Lay in large bowl.  Top with Cooled beans and corn mixture.  Then sprinkle 3 Chopped green onions over the beans.  Then add two diced avacados.  Then about ten grape tomatoes halved over the avacados.  Next add 1/4-1/2 cup shredded monterey jack cheese.  Then shred the breast meat off of a rotisserie chicken and place chicken chunks over the cheese.  Sprinkle with 1/4 cup loosely packed chopped cilantro leaves and tortilla strips.  Then toss all with cilantro-lime dressing.

Cilantro-Lime dressing

1 cup loosely packed cilantro leaves

1/2 cup of the fry oil(canola)

1 large clove garlic

juice of 2 small limes

about 1/4 cup seasoned rice wine vinegar

1/2 tsp salt

Blend together all ingredients in a blender or food processor.