TEX-MEX SALAD WITH GREEN CHILE VINAIGRETTE

Directions

1. Step 1

   Preheat fryer to 350°F. Fry tortilla strips, stirring frequently, for approximately 2 minutes until golden brown and crispy. Drain well.

2. Step 2

   In a medium sauté pan, brown the chicken or plant-based chicken strips in oil and set aside.

3. Step 3

   Place lime juice, green chiles, mustard and salt in a blender and pulse until smooth. Slowly drizzle in olive oil and avocado oil while blending until the mixture emulsifies.

4. Step 4

   Place baby kale in a large salad bowl and drizzle with some vinaigrette. Top with chicken or plant-based chicken strips, tortilla strips, jicama, corn, avocado, tomatoes and black beans.