The make-your-own-salad is becoming a staple in our house, particularly on Sundays when we want something a little lighter after a weekend of not so healthy eating. We’ve done the Cobb and the Greek before. Last night, I assembled some Mexican influenced ingredients and took a similar approach.
one bowl of greens – mixture of chopped romaine and spinach
1 avocado, cut into cubes
handful Monteray Jack cheese
grape tomatoes, halved
1 cucumber, seeded and sliced
croutons (I did homemade ones with Penzey’s Brady Street Sprinkle)
red onion, sliced
2 ears corn, cooked, kernels removed
Mexican vinaigrette (recipe to follow)
Latin pan-grilled chicken (recipe to follow), cubed
Set out all ingredients and let your guests (or your husband) assemble to their liking.
Mexican Vinaigrette: Combine red wine vinegar, olive oil (1:2 ratio), juice of 1 lime, cumin and oregano.
Latin Pan Grilled Chicken: Season chicken breasts with salt, pepper, cumin and paprika. Cook in a cast iron skillet with cooking spray until done.