Ingredients:
- 2 pieces leftover chicken (usually 1 breast & 1 leg in our house – Zach’s Roast Chicken [1])
- 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.