Ingredients
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2 garlic cloves, mashed with1/2 tsp salt (see below)
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1 chipotle pepper, chopped (in adobo sauce)
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3 tablespoons adobo sauce (from can of peppers)
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1/2 cup mayonnaise
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1/2 cup plain yogurt
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1/4-1/3 cup buttermilk
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3 tablespoons cilantro, chopped
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2 scallions, trimmed and sliced thin
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fresh ground pepper
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1 rotisserie-cooked chicken (I used a rotisserie chicken from the deli at my market)
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2 (12 ounce) bags spring greens
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2 summer slicing tomatoes, fresh, chopped
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1 large avocado (or two small)
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1 cup jicama, trimmed and juienned (thin strips)
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1 1/2 teaspoons apple cider vinegar
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1 cup cheddar cheese, shreaded
Instructions
- For the salad dressing:
- Mash the garlic and salt to a paste with the side of a chefs knife.
- In medium bowl, wisk together the garlic and the rest of the ingredients for the dressing, using 1/4 cup of the buttermilk.
- If the dressing is too thick, thin with a couple tablespoons of buttermilk.
- Can be stored in the refrigerator for up to 3 weeks.
- For the salad:
- Remove the chicken from the bone and cut into bite sized pieces, set aside.
- Place the salad greens in large bowl.
- Add the chopped tomatoes, avocado, jicama, cheddar cheese and chicken.
- Toss gently with dressing (refrigerate leftover dressing).
- Plate salads and garnish with lime wedges and sprinkle with cheddar cheese.