created by Georgeanne Brennan
This is a refreshed version of the ubiquitous taco salad, with lean chicken and chopped vegetables piled high on a crispy tortilla. For a shortcut, omit frying the tortillas and serve the chicken salad over large handfuls of good-quality corn tortilla chips.
Grated zest and juice of 2 limes 1 clove garlic, minced Salt and freshly ground pepper 2/3 cup olive oil
1 can (15 oz) black beans, drained and rinsed
2 cups (12 oz) fresh corn kernels (from about 2 ears of corn, grilled if desired)
2 cups (12 oz) cherry tomatoes, halved
4 canned green chilies, chopped
1 cup (8 fl oz) corn oil 4 corn tortillas, each 6 inches in diameter, halved
1 small head romaine lettuce, cut into bite-sized pieces
2 cups (3/4 lb.) shredded cooked chicken meat
1 avocado, peeled, pitted and sliced
Fresh cilantro leaves and sliced green onion for garnish (optional)
To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
Transfer 3 Tbsp. of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently. Reserve the remaining vinaigrette. Let the salsa stand for at least 10 minutes to blend the flavors.
Meanwhile, in a frying pan, warm the corn oil over medium-high heat. When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1-2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining tortilla halves.
Add the lettuce to the reserved vinaigrette and toss to coat. Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them. Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve.