Anticiplate

My friend Nazra gave me this recipe a couple of months ago. Erik and I have tried it before, but I decided to modify it before I put it on my blog. The recipe called for a sour cream based dressing, and I changed it to an olive oil based dressing. The flavors are delicious, and it takes less than 10 minutes to make.

Serves 4 

Prep time: 10 minutes

Cook time: 0 minutes

Dressing:

1/3 c. fresh cilantro

1 tbsp. canned chipotle in adobo, minced (put leftovers in freezer)

1 tsp. ground cumin

1 tsp. chili powder

4 tsp. fresh lime juice

4 tsp. fresh orange juice

1/4 tsp. salt

1/4 c. olive oil (or more depending on your liking) 

Salad:

4 cups shredded romaine lettuce (bagged)

2 cups shredded chicken (I get a half rotisserie chicken and shred it)

1 c. cherry tomatoes, halved

1 avocado, diced 

1/2 red onion, vertically sliced

1 15 0z. can black beans, rinsed and drained (I only used about half)

1 ear corn, shucked and heated through (I put it in a pan for 3 minutes)

Prepare dressing by combining all the ingredients, except the oil. Slowly whisk in oil. Adjust seasonings to taste. 

To prepare salad, combine lettuce and remaining ingredients in a large bowl.  Drizzle dressing over the salad. Toss gently and serve immediately. 

This can be served with blue tortilla chips. You can also make the dressing creamy by using 2/3 c. low-fat or regular sour cream in place of the olive oil.