Friday, 15 August 2008

Guacamole Greens Salad

Dressing:
 2 tablespoons freshly
   squeezed lime juice
1 small strip of jalapeno
   pepper (seeds and ribs
   removed), finely chopped
1/4 cup neutral oil
1/4 teaspoon sugar
1/2 teaspoon sea salt
freshly ground black pepper

Salad:
4 ounces boneless cooked
   chicken, cubed
3 ounces grape tomatoes,
   halved
chopped chives to taste
small bag of corn tortilla chips,
   crushed lightly with hands
1-2 small avocados, pitted, and cut into medium chunks
mixed spring greens
wedge of lime


  • Combine all the dressing ingredients until mixture just begins to come together.  Set aside.
  • Shake or stir before using.
  • In a large bowl, place the cooked chicken, halved tomatoes, chopped chives, crushed tortilla chips, avocado, and mixed spring greens. 
  • Squeeze the wedge of lime over the salad, then toss the salad lightly with the dressing.
  • Serve immediately.