About
She's-An-Original Salad is undoubtedly something else! You haven't had a salad like this before! With distinct Tex-Mex influences, this salad features beans, salsa, and chicken all coated in a fragrant garlic-cilantro sauce! But there's also a super tangy mustard vinaigrette and a creamy avocado sauce! Plus, there's crisp lettuce and crunchy cabbage! We really mean it when we say that She's-An-Original Salad!
Ingredients
- For the chicken:
- 1 1/2 pounds chicken breasts, boneless and skinless
- 1 teaspoon ground coriander
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon neutral-flavored oil
- 1/2 cup fresh cilantro leaves, packed
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled and whole
- 1 lime, juiced
- For the mustard vinaigrette:
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 clove garlic, finely chopped
- 1/2 cup extra-virgin olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the avocado cream sauce:
- 1 avocado, chopped
- 1/4 cup fresh cilantro leaves, packed
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 clove garlic, peeled and whole
- 1 lime, juiced
- water, to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the salad:
- 2 medium heads romaine lettuce, chopped
- 1/4 small head green cabbage, thinly sliced
- 1/4 small red onion, thinly sliced
- 2 cups mixed spring greens
- 1/4 cup fresh cilantro leaves, packed
- 3 scallions, thinly sliced
- 4 tostadas
- 1 cup canned black beans, warmed
- 1 cup sweet fresh or frozen corn, warmed
- 1/4 cup tomatillo salsa
- 1/2 cup pico de gallo
- 1/2 cup sour cream
Directions
Step 1 -Season the chicken with the coriander, the salt, and the pepper.
Step 2 -In a large skillet over medium-high heat, add the neutral-flavored oil.
Step 3 -Add the chicken breasts to the hot oil and cook, turning them occasionally, until the centers are no longer pink and the meat reaches an internal temperature of 165 degrees F, about 8 minutes per side.
Step 4 -Transfer the chicken breasts to a cutting board and allow them to cool for 10 minutes.
Step 5 -Cut the chicken breasts into bite-size pieces.
Step 6 -In a food processor or blender, add 1/2 cup of the cilantro, 2 tablespoons of the olive oil, 1 of the garlic cloves, and the juice of 1 of the limes and process until smooth.
Step 7 -Season the cilantro mixture with the salt and the pepper.
Step 8 -In a medium bowl, add the cooked chicken and the cilantro mixture and toss to coat and set it aside.
Step 9 -In another medium bowl, add 2 tablespoons of the vinegar, the mustard, the honey, and the 1 finely chopped garlic clove.
Step 10 -Gradually add 1/2 cup of the olive oil to the vinegar mixture, while whisking constantly, until it is smooth and emulsified into a vinaigrette.
Step 11 -Season the vinaigrette with the salt and the pepper.
Step 12 -In a food processor or blender, add the avocado, 1/4 cup of the cilantro, 1/4 cup of the sour cream, the remaining vinegar, the remaining whole garlic clove, and the remaining lime juice and mix, adding the water as needed to thin the sauce, until smooth.
Step 13 -Season the avocado cream sauce with the salt and the pepper.
Step 14 -In a large bowl, add the romaine, the cabbage, the onions, the spring mix, the remaining 1/4 cup of the cilantro, the scallions, and about 1/2 of the prepared mustard vinaigrette and toss until well coated.
Step 15 -Evenly distribute the tostadas among four serving plates.
Step 16 -Top each of the tostadas with an even amount of the chicken mixture, the black beans, the corn, the salsa, and the pico de gallo.
Step 17 -Evenly add the lettuce mixture to the tostadas.
Step 18 -Drizzle the salads evenly with the avocado cream sauce.
Step 19 -Top the salads with the remaining sour cream.
Step 20 -Serve with the remaining mustard vinaigrette on the side.
