Dressing:
½ cup olive oil
2 tbsp. apple cider vinegar
1 clove garlic, peeled and minced
1 tsp. smoked paprika
1 tsp. onion powder
Pinch ground cumin
Salt to taste
Salad:
8 oz cooked chicken breast, shredded*
Greens for 2 salads
1 cucumber, peeled and sliced
½ bell pepper, seeded and sliced
1 tomato, diced
2 green onions, chopped
4 radishes
½ ripe avocado, dressed with the juice of ½ lemon
¼ cup Mexican crema or sour cream (60ml)
Your favorite salsa
1 oz. tortilla chips or strips (28g)
1 oz crumbled queso fresco or shredded cheddar cheese (28g)
Fresh cilantro for garnish
Lime wedges for garnish
To make the dressing, add the olive oil, apple cider vinegar, garlic, smoked paprika, onion powder, cumin and salt to a small mixing bowl. Whisk well and set aside.
To make the salad, place the cooked chicken in a medium sized mixing bowl. Pour half of the dressing over the chicken and toss to combine well. Set aside.
Place the salad greens on a serving plate or salad bowl. Arrange the cucumber, bell pepper, tomato, green onions, radishes, and avocado on the platter. Place the chicken in the center of the salad. Fill the avocado with the Mexican crema and a little of the salsa.
Garnish with the tortilla strips, queso fresco, fresh cilantro and lime wedges. Top with the remaining dressing right before serving.
*For best flavor, avoid using boneless, skinless chicken breast