Guacamole Greens Salad w/ Lime Cilantro Jalapeño Vinaigrette

• servings: 4 serving
• active time: 15 minutes
• total time: 20 minutes

Ingredients

8 tablespoons freshly squeezed lime juice (4 limes)

1 cup packed fresh cilantro leaves

1 jalapeño pepper (seeds and ribs removed, finely chopped)

1 cup avocado oil

1 teaspoon ground cumin

freshly ground black pepper

kosher salt

16 ounces grilled chicken breast (or rotisserie or leftover roast chicken, cubed)

1 pint grape tomatoes (halved)

1 cup finely diced red onion

8-10 large corn tortilla chips (crushed lightly with hands)

1 small avocado (pitted and cut into medium chunks)

Mixed spring greens

wedge of lime (for serving)

Directions

Prepare Vinaigrette: Combine all ingredients in a blender, or small food processor bowl. Puree or pulse ingredients together, until mixture just begins to come together, and cilantro is still finely chopped. Set aside in a small container. Shake before using.

Assemble Salad: In a large bowl, place the cooked chicken, halved tomatoes, diced red onion, crushed tortilla chips, avocado, and mixed spring greens. Squeeze the wedge of lime over the salad, then toss the salad lightly with lime cilantro jalapeño vinaigrette. Serve immediately.

Nutrition

• Calories: 673 kcal
• Total Fat: 47 g
• Saturated Fat: 9 g
• Unsaturated Fat: 32 g
• Cholesterol: 129 mg
• Sodium: 535 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 11 g
• Total Sugars: 4 g
• Protein: 38 g