| Prep Time | 1 hour |
| Servings |
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Ingredients
Dressing
- 1/2 Cup Finely Chopped Shallots
- 1/4 Cup Fresh Squeezed Lime Juice
- 1/4 Cup Finely Chopped Cilantro
- 1 Tbsp minced garlic
- 1 Cup Avocado or Olive Oil
Salad
- 3 Cups Thinly Sliced Red Leaf lettuce
- 3 Cups Thinly Sliced Napa Cabbage
- 2 Cups Diced Rotisserie Chicken Breast
- 4 Medium Roma Tomatoes Seeded and Diced
- 1/2 Medium Red Bell Pepper Thinly sliced
- 1/2 Medium Yellow Bell Pepper Thinly Sliced
- 1 Medium Avocado Peeled and diced
- 1/4 Cup Corn Kernels Fresh Cooked or Frozen
- 1/4 Cup Red Onion Thinly Sliced
- 1/4 Cup Pumpkin Seeds Toasted
- 1/4 Cup Queso Anejo Crumbled
- 1/2 Cup Corn Chips Crumbled or Strips
Ingredients
Dressing
Salad
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Instructions
For Dressing:
- Combine first 4 ingredients in bowl. Gradually whisk in oil. Season with salt and pepper. (Can be made ahead, but must be at room temperature before serving).
For Salad:
- Combine all ingredients except the pumpkin seeds, chips and cheese in a large wooden salad bowl. When ready to serve, toss with dressing and sprinkle cheese and chips on top.
Recipe Notes
This salad is also great with Mimi's Champagne Vinaigrette Dressing. You can also add black beans in lieu of or in addition to the chicken.
Appetizer ideas: Mango Pineapple Salsa and Regular Salsa and corn chips; Guacamole and Spicy pimento cheese and chips.
Dessert: Fresh Fruit, Tres Leche Cake or Cinnamon Ice Cream sundaes
The fine art of Shelly Lewis Stanfield
The Charleston Academy
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