Mexi Salad (x2 scale)
Recipe by user david
A mellow, Southern California–style Mexi salad with romaine, mesclun, avocado, tomatoes, corn, black beans, tortilla chips, and cilantro-cumin dressing.
Serves 20
This is a bright, potluck-inspired salad built around smoky cumin, limey notes (via the dressing), and fresh cilantro, with crunchy tortilla chips and hearty black beans and corn. It’s ideal as a quick lunch or a colorful side for taco night, and it can easily become a full meal with the optional roasted chicken. For best texture, toss right before serving so the chips stay crisp, and use well-drained beans and corn to keep the greens from getting watery.
- 0.67 cloves garlic
- 2 tsp red onion, coarsely chopped
- 2 Tbsp, 2 tsp (40 g) apple cider vinegar
- 1⁄2 tsp (3 g) lemon juice
- 1⁄2 tsp tabasco sauce
- 1⁄2 tsp (1 g) ground cumin
- 2⁄3 cup cilantro leaves, chopped and packed
In a blender, combine the garlic, onion, vinegar, lemon juice, Tabasco, cumin, and cilantro.
Process on medium-high speed until well combined and the cilantro looks coarsely chopped, about 10 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
- 1⁄3 cup (72 g) olive oil
With the blender running on low speed, slowly drizzle in the olive oil until the dressing is emulsified and thickened, about 30 seconds.
- 1⁄4 tsp fine sea salt
- 1⁄8 tsp (0 g) black pepper, freshly ground
Add the salt and pepper, adjusting the seasoning to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.
Preheat the oven to 390°F.
- 0.33 boneless skinless chicken breasts
- 1 tsp (4 g) olive oil
- 1⁄4 tsp Montreal steak spice or preferred steak spice
Rub the chicken breast with the oil and the steak spice.
Place on a small parchment-lined sheet tray and roast until the internal temperature registers 165°F on an instant-read digital thermometer, about 25 minutes.
Set aside to cool. Then cut into 1/2-inch cubes.
- 4 cups 4 cups romaine lettuce, chopped
- 4 cups 4 cups (80 g) mesclun greens
- 1 1 avocado, diced
- 1⁄2 cup 1⁄2 cup cherry tomato, halved
- 1⁄2 cup 1⁄2 cup carrot or orange bell pepper, shredded
- 1⁄2 cup 1⁄2 cup canned corn kernels, drained and rinsed
- 1⁄2 cup 1⁄2 cup canned black beans, drained and rinsed
- 1 cup 1 cup tortilla chip, plain salted
- 1⁄4 cup 1⁄4 cup cilantro leaves and tender stems, torn
Combine all of the ingredients in a large stainless-steel bowl.
- 2⁄3 cup 2⁄3 cup cilantro cumin dressing
Top with the dressing, and using tongs, toss until well mixed and dressed.
- 1⁄2 cup 1⁄2 cup roasted chicken breast (optional), cubed
Optionally topped with roasted chicken breast.
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