Salad: Mexican Style

Mexican Style Salad

• Ingredients for 4 servings
• 2 cooked chicken breasts
• 1 earn of corn
• 1 head romaine lettuce
• 2 oz arugula
• 2 oz queso fresco
• 4 oz cherry tomatoes
• 2 scallions
• 1 bunch cilantro
• 1 lime
• 1 tbsp of dijon mustard
• 2 teaspoons of agave nectar
• 4 radishes
• 2 tbsp of oil.

Methodology

While the chicken cooks and cools, wash and dry the fresh produce. Cut the radishes into wedges and place them in a bowl of cold water. Cut the cherry tomatoes into quarters. Thinly slice the scallions. Roughly chop the cilantro. Peel off the husks and remove the silks from the corn. Using a knife in a sawing motion, cut the kernels off the cob. Chop the romaine lettuce into small, bite-sized pieces.

In a small bowl, combine the juice of the whole lime, mustard, nectar, and about 2 tablespoons of olive oil.Whisk until blended and season with salt and pepper to taste.

Chop the cooled chicken into bite-sized pieces. Add the chopped chicken to a large bowl along with the radishes, cherry tomatoes, cilantro, corn, romaine lettuce, and arugula. Add some of the dressing (you may not need all of it) and toss to coat. Season with salt and pepper to taste.

Divide among bowls and garnish with Queso Fresco.