My favorite salad dressing lately is from Rick Bayless’ Mexican Everyday Cookbook. Miracle of miracles, even all of my children like it. It is full of garlic, cilantro and avocado; three of my favorite ingredients. Sometimes, I’ll use it on a chopped green salad full of tomatos, cheddar cheese, corn, cilantro, red peppers, blackbeans, green onions, and avocados topped with grilled chicken breasts. Lately, my favorite salad is a quicker version made with prechopped coleslaw cabbage and store-bought roast chicken. Very easy and very tasty! I made it the other day for the snack after my tennis team’s match along with Mexican pulled pork tacos, chips and my guacamole and two new pies; brownie pie and 1927 cream pie. I think they liked it.
Mexican Chop Salad with Tangy Avocado Dressing
- 1 bag chopped coleslaw cabbage
- 15 oz. can black beans, well rinsed
- 15 oz. can corn, drained
- 3.8 oz can sliced olives
- meat shredded or chopped from 1 store-bought roast chicken
- handful of cilantro, chopped
- 4 or 5 roma tomatos, chopped up
- optional: crumbled corn chips
- optional: avocado, chopped up
- optional: romaine lettuce, chopped up
- optional: red onion, chopped up
- optional red bell pepper, chopped up
- optional cheddar cheese, shredded or cotija cheese
- enough Tangy Avocado Dressing to coat everything
- Toss all of the ingredients together in a large bowl with the dressing.
Tangy Avocado Dressing
- 1/2 cup vegetable or olive oil
- 3 T. fresh lime juice
- 1 garlic clove
- 1/2 cup mayonnaise, best foods or hellmans
- 1 T. worcestershire sauce
- 1/2 large ripe avocado flesh
- 1/2 cup cilantro, loosely packed and roughly chopped
- 3/4 t. salt
- 3 T. water
- Combine all of the ingredients in a food processor. Process until smooth.
- Taste and season with more salt if you deem it necessary.