Spicy Summer Southwestern Salad

Lest you think that all we eat are baked goods and pizza.


I
 present you with evidence to the contrary. 

We made this salad, adapted from Bon Appetit, for the second time this week. It is a wonderful, fresh summer dish that lasts for days (perhaps too long for two people, but we make do). In addition to being delicious, it is also highly adaptable. Take out the stuff you don’t like and add some new faves. Swap out the chicken for some black beans if you need a vegan dish.

So colorful! Here’s how you make it:

Ingredients

1/3 cup olive oil
1/2 cup fresh lime juice
1 tsp chili powder
2 tsp minced garlic
1 tsp ground cumin
2 ears of corn
1 whole rotisserie chicken, chopped (or pulled) into small pieces
1 red bell pepper, chopped
3/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and diced
1 avacado, chopped
1/4 cup diced green onions
grapefruit wedges from one whole grapefruit, skinned
1/2 small jicama, cut into matchstick-size pieces
2 large tomatoes, chopped
6 cups chopped lettuce
tortillas

Instructions

  1. Whisk first 5 ingredients in a large bowl.
  2. Prepare corn: Remove husks, and cut corn from cob by cutting down along the sides and into a bowl. Heat the corn with a small amount of oil in a skillet, and cook for 3-5 minutes. Set aside.
  3. Mix chicken and all other chopped ingredients except the tomatoes and lettuce into the bowl with dressing. Add salt and pepper to taste.
  4. If you are serving immediately, add lettuce and tomato. If not, add these just before eating.
  5. Warm desired number of tortillas, either by microwaving them on a plate with a damp paper towel alternating between layers for about 30 seconds, or by heating on a dry skillet. Serve salad with 1-2 tortillas for rolling.

Notes
-This salad is simple, but the chopping takes a while. Enlist a sous chef!
-We ate it a couple times without the tortillas, and other times with them. They are a great addition, but are not necessary.
-We skipped the green onions the second time around, because buying a whole bunch of green onions for a quarter cup was not worth it. Add it if you have leftovers, or try red onion finely chopped.
-Another way to serve these salads is to create tortilla “bowls” by first microwaving the tortillas gently to soften them, then forming them into cups, securing them with aluminum foil, and baking them at 400 degrees until crispy at edges (about 8-10 minutes).

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