-
1
To make the vinaigrette, in a bowl, whisk together the lime zest and juice, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
-
2
Add the oil in a thin stream, whisking constantly until the vinaigrette is smooth.
-
3
Transfer 3 tablespoons of the vinaigrette to a large bowl and add the beans, corn, tomatoes, and chiles; mix gently.
-
4
Reserve the remaining vinaigrette.
-
5
Let the salsa stand for at least 10 minutes to blend the flavors.
-
6
Meanwhile, in a frying pan, warm the corn oil over medium-high heat.
-
7
When it is hot, slip 3 tortilla halves into the oil and cook until golden and almost crisp, 1 to 2 minutes.
-
8
Using tongs, transfer to paper towels to drain.
-
9
Repeat with the remaining tortilla halves.
-
10
Add the lettuce to the reserved vinaigrette and toss to coat.
-
11
Place 2 fried tortilla halves on each of 4 plates and divide the lettuce among them.
-
12
Spoon the salsa over the lettuce, top with the chicken and avocado, garnish with the cilantro and green onion, if desired, and serve.
-
13
Georgeanne Brennan, From Williams-Sonoma Salad of the Day: 365 Recipes for Every Day of the Year (Weldon Owen) by Georgeanne Brennan.
-
14
Looking for more chicken recipes?
-
15
Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
