DRESSING INGREDIENTS:
2T buttermilk (sour cream or plain yogurt thinned with water may be substituted)
2T fresh lime juice
1T honey
6T mayonnaise (homemade or store-bought)
3T ketchup
1T chipotle chili in adobo, minced (or to taste)
1 clove garlic, minced
¼ t ground cumin
2T olive oil
½ bunch cilantro, minced
SALAD INGREDIENTS:
1 # boneless skinless chicken breast – poached and shredded
4 C romaine, chopped
1 C grape tomatoes, halved
½ C cheddar cheese, grated
1 C toasted corn tortillas chips,broken into bite size pieces
1 can black beans, drained, rinsed
1 C fresh corn (or substitute defrosted frozen corn)
¼ C scallions, chopped
Garnish with: sour cream, black olives, avocado and additional cilantro
METHOD:
Mix the buttermilk, lime juice, mayonnaise, honey, ketchup, minced chili, garlic and cumin in a small bowl or with an immersion blender until smooth.
Slowly add the oil in a steady stream and mix until well incorporated. Stir in chopped cilantro and salt and pepper to taste.
Combine ¼ C dressing with poached and shredded chicken and set aside. Set remaining aside for assembling salad.
Assemble salad: layer ½ greens in a deep bowl. Then, layer half the grape tomatoes, cheese, tortilla chips, beans, corn, chicken & scallions on top of the romaine. Drizzle with ½ the reserved dressing and repeat layers ending with chicken. Drizzle remaining dressing on top.Garnish olives, sour cream & chopped cilantro. *Any extra dressing keeps refrigerated for up to one week.
Serves 2 with ample leftovers