Southwest Salad with Red Pepper Mayo |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Roasted corn, black beans, fried tortilla strips and a red hot pepper mayonnaise based dressing gives this salad a special Southwest flair. A main dish lunch or summer dinner salad that would also be wonderful with grilled shrimp or sliced steak. This salad is sensational served on a platter with grilled corn bread fingers - and don't forget the Corona! Ingredients:
1 head romaine lettuce, torn in bite size pieces |
1 cup shredded red cabbage |
1 cup cooked black beans |
1 red bell pepper, cut into quarters then thinly sliced |
2 small avocados, peeeled,pitted and sliced (medium firm not soft) |
1 cup roasted corn |
2 cups grilled or roasted chicken, cut into chunks |
1 cup fried corn tortilla, cut strips |
1 -2 cup shredded monterey jack cheese |
2 cups mayonnaise |
1 tablespoon ancho chili powder |
1/2 teaspoon cumin |
1 teaspoon paprika |
1 teaspoon cayenne pepper |
2 tablespoons tomato puree |
1 teaspoon minced fresh ginger |
2 tablespoons lime juice |
salt and pepper |
Directions:
1. Salad: Toss lettuce and red cabbage in a large salad bowl.
2. Sprinkle with black beans.
3. Place red pepper and avacado in circles around the edges of the bowl and sprinkle the center with roasted corn* (see note).
4. Mound chicken in the center of the salad and top with the cheese.
5. Top with tortilla strips** (see note) just before serving.
6. *For roasted corn: Slice kernals off 1 large ear, place on a baking sheet in a 450°F oven, stirring ocasionally until golden.
7. **For tortilla strips: Cut a medium size corn tortilla into quarters and then into 1/4 inch strips, fry over medium heat in a lightly oiled skillet until lightly browned and crisp.
8. Mayo: Place all ingredients in a bowl, whisk together and chill.
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