I discovered this recipe early on in my love affair with Bon Appétit (February, 1995, to be exact) and have made it many, many times since then.  Quite a bit of chopping involved, but so worth it.  It can easily be made vegetarian by substituting black beans for the chicken.  And, truth be told, if I’m not feeling like making the vinaigrette, I’ll use El Torito Cilantro Pepita Caesar dressing from the supermarket.

Fiesta Chicken Salad w/Lime-Cilantro Vinaigrette

INGREDIENTS

Vinaigrette

1/2 cup chopped shallots

1/4 cup fresh lime juice

1/4 cup chopped fresh cilantro

1 tablespoon minced garlic

1/2 cup vegetable oil

Salad

3 cups thinly sliced red leaf lettuce

3 cups thinly sliced Romaine lettuce

1 cup diced cooked chicken breast

2 plum tomatoes, seeded, chopped

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 avocado, peeled, diced

1/3 cup cooked fresh corn kernels or frozen, thawed (when using frozen, I use Trader Joe’s frozen roasted corn)

1/4 cup Pepitas (pumpkin seeds)

1/4 cup thinly sliced red onion

1/2 cup crumbled Cotija or Feta cheese (about 2 ounces)

1/2 cup crumbled tortilla chips

DIRECTIONS

Combine first 4 ingredients in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)

Combine all other ingredients in large bowl. Toss with vinaigrette to coat.