Create-Your-Own-Salad, Mexican Edition

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.


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