MEXICAN CHOPPED SALAD
OF BLACK BEANS, JICAMA, COTIJA CHEESE,
AVOCADO AND MORE
WITH MARGARITA VINAIGRETTE
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- Serves 6
- INGREDIENTS
- 2 grilled chicken breasts, cooled and chopped and tossed with juice of 1/2 lime and salt and pepper and 1 tsp New Mexico red chile powder
- 2 avocados, chopped and tossed with lemon juice
- 1 1/2 cups canned black beans, drained and rinsed
- 1 jicama, peeled and grated
- 1/2 cup Cotija cheese, crumbled
- 1/2 red onion, finely chopped
- 3 navel oranges, peeled and segmented
- 1/2 cup toasted pepitas
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- INGREDIENTS - Vinaigrette
- 1/2 cup fresh orange juice
- 1/2 cup vegetable oil
- 4 TBSP tequila
- 4 TBSP fresh lime juicee
- 1 tsp triple sec or other orange flavored liqueur
- 4 tsp honey
- Salt and pepper to taste
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- PREPARATION - Salad
- 1. Arrange the ingredients decoratively in rows on a large platter.
- 2. At the table, drizzle the vinaigrette over the salad, toss gently with tongs. Serve.
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- PREPARATION - Vinaigrette
- 1. Whisk together all ingredients and set aside.
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Chef Tracy Dempsey's chopped salad - south of the border style!