The summer is a great time to be a chef because of the incredible foods that are in season. I happen to love the foods that are in season in the summer and it’s fun creating dishes with these ingredients. Tomatoes, Bell Peppers, Cucumbers, Garlic, Corn, Limes, and Avocados are all in season in the hot summer months (and all happen to work wonderfully with Mexican Cuisine)….do you see where I am going with this….
I was craving a salad yesterday, which I must admit, happens about as frequently as a lunar eclipse… so I decided to jump on the salad bandwagon before my fleeting desire for greenery disappeared. I used to always order this amazing Mexican Chicken Salad when I lived Downtown by the Seaport in Manhattan, and so that was my inspiration for last night’s dinner.
I like when a Salad is 80% toppings and 20% lettuce – so this salad is loaded with all of my favorite Mexican toppings and the most delicious chicken seasoned with chipotle pepper and all spice! You can take or leave any of the ingredients if they’re not your favorite and just add more of what you do like.
The Salad Dressing is also a new favorite of mine – it’s a riff on a “Green Goddess Dressing” with fresh flavors…. and it truly compliments all the elements of this salad.
I also decided to serve my salad in a homemade tortilla bowl (much like the one I used to get downtown) – only mine is baked, not deep-fried! The instructions for the tortilla bowls are located below the salad recipe!
Mexican Chicken Salad with Green Goddess Dressing
Mexican Salad loaded with all the goodies you could ever want - plus delicious baked chicken in a Green Goddess Dressing
To make a Tortilla bowl:
- Take 1, 10" Flour Tortilla
- Spray a medium sized bowl with cooking spray and wrap the flour tortilla around it to create a bowl shape. Microwave for 50 seconds. Allow to cool in the microwave for a minute.
- Remove tortilla bowl, and repeat process to make more bowls