Ingredients:
1 head romaine lettuce, torn in bite size pieces
1 cup shredded red cabbage
1 cup cooked black beans
1 red bell peppers, 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 tortillas, 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:
Salad: Toss lettuce and red cabbage in a large salad bowl.
Sprinkle with black beans.
Place red pepper and avacado in circles around the edges of the bowl and sprinkle the center with roasted corn* (see note).
Mound chicken in the center of the salad and top with the cheese.
Top with tortilla strips** (see note) just before serving.
*For roasted corn: Slice kernals off 1 large ear, place on a baking sheet in a 450 F oven, stirring ocasionally until golden.
**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.
Mayo: Place all ingredients in a bowl, whisk together and chill.
Servings: 4
Time preparation: 35 min.
Time total: 35 min.