For a spin on a traditional taco salad, this Southwestern chicken salad recipe livens up the mundane. The use of buttermilk in the dressing with white wine vinegar packs a tangy punch and is a distant relative of the buttermilk ranch that is often seen on taco salads. The shredded chicken is tossed in this dressing along with some chiles in adobo sauce and crunchy vegetables, creating a delicious medley of textures and flavors. The creaminess of the avocado balances out the dish making for a satisfying and filling dinner!
Around 1.25 pounds
Peeled and cut into quarters
Peeled and crushed
Regular oregano would also work
Freshly squeezed, the juice of about a half of a lime
Toast over medium heat in a small sauce pan for about 5 minutes, or until fragrant and lightly browned. Coarsely grind in a mortar and pestle.
Add up to 4 Tbsp to get to the desired consistency
Can use any sort of desired salad green
Dice four radishes and set aside in a mixing bowl, slice the remaining two into crescent moons
Reserve 1-2 Tbsp from the canned chipotle chiles to add to the salad mixture
Use 1/4 avocado per salad serving
Rinsed and drained, optional