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“From the Sonoran Grill cookbook. A light salad with lemon/lime dijon dressing and a little "kick" from crushed red pepper and chile de arbol (not sure how much heat this adds - use your discretion). Prep time does not include cooking time for chicken or the one hour for the dressing to stand before serving. I love to use rotisserie chickens as I think they add flavor to the salad.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk dressing ingredients together and let stand for at least 1 hour, allowing flavors to blend. Combine all other ingredients, except lettuce, and gently mix in dressing and let chill. Serve on a bed of romaine lettuce.

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