Salad

10 cups mixed salad greens
4 chicken breasts, seasoned and grilled and sliced2 large tomatoes, wedged
1 avocado diced
1/2 cup cilantro chopped
1/2 cup red onion minced
1 jalapeno pepper seeded, and sliced
5 green onions, sliced thin
Cilantro dressing to drizzle over salsa and salad

Cilantro Dressing:
1/4 cup fresh lime juice
1/4 cup olive oil
3 tablespoons chopped cilantro
1 fresh jalapeno, chopped (*decrease or omit the seeds and membranes
if you don't want it very hot/spicy)
1 clove garlic, minced
1/2 teaspoon chili powder (preferably New Mexico)
1/2 teaspoon ground cumin


Mix dressing ingredients in a jar.  Shake to mix, or whisk very,
very well.  Store in a glass jar in refrigerator.

Makes 4-6 servings


Heirloom Tomato Salsa

1 pound heirloom tomatoes all the same color, seeded and cored
2 cloves garlic, chopped
1 red onion, chopped
2 jalapenos, split and seeded
1/2 cup cilantro leaves
1/4 cup extra-virgin olive oil
Salt and pepper

Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro,
and 1/4 cup of the oil into a food processor. Pulse until the
consistency of the mixture is course, about 5 (1 second) pulses.
Transfer to a serving bowl and season with salt and pepper.






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