My Favorite Mexican Chicken Salad

Ingredients

• 2 heads Romaine lettuce
• 8 oz. cooked chicken breast
• 1/2 cup cooked black beans
• 1/2 cup fresh corn, shucked from the cob
• 1/2 cup chopped firm ripe tomatoes
• 1/4 cup chopped red onions
• 1 small avocado, chopped
• 2/3 cup grated mild cheddar cheese
• 1 cup Cumin Dressing (see below)

Instructions

Remove the outer leaves from the lettuce, then slice it thinly. Place in a large bowl and toss with the remaining ingredients. Divide onto 8 plates and sprinkle with the following ingredients in this order:

• 1 cup crispy (deep-fried) tortilla strips, 1/2-inch
• 1 cup spicy sour cream sauce (see below)
• 1/3 cup chopped green onions

Cumin Dressing (2 -1/2 cups)

Ingredients

• 3 Tbs. water
• 3 Tbs. apple cider vinegar
• 2 tsp. coarse salt
• 1 tsp. freshly ground black pepper
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1 Tbs. sugar
• 1 Tbs. lemon juice
• 1 tsp. minced garlic
• 3 Tbs. tomato catsup
• 1/4 tsp. red pepper flakes
• 3 Tbs. olive oil
• 1/3 cup other vegetable oil
• 1 Tbs. ground cumin

Instructions

Whisk the above ingredients in a medium-size bowl until well blended.

Spicy Sour Cream Sauce (about 1 cup)

Ingredients

• 1 cup sour cream
• 1 Tbs. chopped and seeded jalapeno pepper
• 2 Tbs. chopped cilantro
• 3/4 tsp. coarse salt

Instructions

Put the above ingredients in an electric food processor and blend for 1- minutes. Let set in refrigerator for about an hour, to develop flavor.

Serves 8