COPYCAT GUACAMOLE GREENS

Copycat Guacamole Greens image

This salad is inspired by a popular menu item at a healthy restaurant chain. We love it -- but we also love saving money. So set aside some time during your week to make this vinaigrette, which makes enough for about five salads. And if you're super ambitious, go ahead and prep enough ingredients for a week's worth of lunches.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 1 serving, plus extra vinaigrette

Number Of Ingredients 16

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Ingredients

1/3 cup roughly chopped fresh cilantro (lightly packed)
2 tablespoons lime juice (from about 2 limes)
2 teaspoons white wine vinegar
1/4 teaspoon ground cumin
Pinch sugar
1/2 small jalapeno, seeded and finely chopped
Kosher salt and freshly ground black pepper
1/4 cup grapeseed oil
1/4 small red onion, finely chopped
4 cups mixed greens
1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover)
1/4 cup grape tomatoes, halved
Kosher salt and freshly ground black pepper
1/2 small avocado
1/2 lime
6 corn tortilla chips, crushed

Steps:

For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.

Nutrition Facts : Calories 390, Fat 28 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 240 milligrams, Carbohydrate 30 grams, Fiber 14 grams, Protein 11 grams, Sugar 4 grams