| Taco Salad with Salsa Dressing |
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By Chef George Kyrtatas |
INGREDIENTS:
1/2 cup onion, finely chopped
1 large garlic clove, minced
3 tsp. chili powder
2 Tbsp. tomato paste
1 head romaine lettuce, chopped
4 tomatoes, cut into wedges
1 cup extra-sharp cheddar cheese, coarsely grated
1/2 cup scallions, thinly sliced
3 chicken breasts, grilled and sliced thin
3 cups baked tortilla chips (or about 1/2 cup per serving)
For the vinaigrette:
1 large garlic clove, chopped
6 Tbsp. fresh lemon juice
1/2 tsp. ground cumin
1/2 Tbsp. olive oil
2 tomatoes, seeded and chopped
1 large jalapeno pepper, seeded and chopped (wear rubber gloves)
1/2 cup loosely packed fresh cilantro shredded |
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METHOD:
1. In a large heavy skillet cook the onion, the garlic, the cumin and the chili powder in 1 1/2 Tbsp. of the oil over moderately low heat, stirring until the onion is soft.
2. Add the tomato paste along with salt and pepper.
3. Cook the mixture, stirring, and then add the grilled chicken breast.
4. Allow mixture to cool.
5. On a large deep platter, arrange the romaine and then spoon the chicken mixture on top. Arrange the tortilla chips, tomatoes, cheddar and scallions decoratively over the salad.
6. For dressing—blend together the garlic, the lemon juice, the cumin, and salt and black pepper in a blender.
7. With the motor running, slowly add the oil. Blend until it’s emulsified (thickened).
8. Add tomato, jalapeno pepper and coriander. Blend until smooth.
9. Pour the vinaigrette over the salad.
Serves 6-8 |
NUTRITION FACTS:
Per Serving: calories 306, fat 16g, protein 30g, carbohydrate 12g, dietary fiber 4g |
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