Chicken Salad Lunch

Ingredients:

• 2 pieces leftover chicken (usually 1 breast & 1 leg in our house – Zach’s Roast Chicken)
• ½ red onion, thinly sliced
• 3 Lebanese cucumbers, chopped
• 170g (½ pint) grape tomatoes, halved
• 1 jalapeno, very thinly sliced
• 170g (½ can) corn, rinsed
• 180g (⅓ can) black beans, rinsed
• 1 head romaine lettuce, washed, spun dry, torn or roughly chopped
• 1 ripe avocado, diced
• 100g (⅓ cup) cotija, crumbled
• 15 ml (1 tablespoon) Dijon mustard
• 2 cloves garlic, minced
• 3 limes, juice
• 30 ml (2 tablespoons) apple cider vinegar
• 120 ml (½ cup) avocado oil

Method:

• Take the leftover chicken out of the refrigerator and allow to come to room temperature.
• Remove and discard the chicken skin. Pick the meat off the bones, discarding the bones. Either roughly chop or shred the meat and transfer to a large salad bowl.
• Place the sliced onion in a small bowl and cover with a rack. Allow cold water to run on the onions for 5-10 minutes. Drain on paper towels and transfer the drained onions to the salad bowl.
• Add the cucumbers, tomatoes, jalapeno, corn, and black beans to the salad bowl. Season with salt and pepper, and toss.
• Add the lettuce and toss again.
• Add the avocado and cotija and toss again.
• In a tall container, combine the Dijon, garlic, lime juice, and apple cider vinegar. Add a pinch of salt and blend with an immersion blender.
• While the blender is running, slowly stream in the avocado oil until an emulsified dressing forms.
• Drizzle the dressing over the salad, toss, season again with salt and pepper if desired and serve immediately.