Name: Copycat Guacamole Greens
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 1 serving, plus extra vinaigrette
Ingredients: 1/3 cup roughly chopped fresh cilantro (lightly packed); 2 tablespoons lime juice (from about 2 limes); 2 teaspoons white wine vinegar; 1/4 teaspoon ground cumin; Pinch sugar; 1/2 small jalapeno, seeded and finely chopped; Kosher salt and freshly ground black pepper; 1/4 cup grapeseed oil; 1/4 small red onion, finely chopped; 4 cups mixed greens; 1/3 cup shredded skinless cooked chicken breast (rotisserie or leftover); 1/4 cup grape tomatoes, halved; Kosher salt and freshly ground black pepper; 1/2 small avocado; 1/2 lime; 6 corn tortilla chips, crushed

Directions

Watch how to make this recipe.

For the cilantro-jalapeno vinaigrette: Whisk together the cilantro, lime juice, vinegar, cumin, sugar, jalapeno, 1/2 teaspoon salt and a few grinds pepper in a small bowl. Slowly drizzle in the oil, whisking, until the vinaigrette comes together and is well blended. (The vinaigrette makes enough for about 5 salads; refrigerate in an airtight container for up to 5 days.)
For the salad: Soak the onion in a bowl of cold water for 10 minutes, then drain.
Add the drained onion to a large bowl with the mixed greens, chicken, tomatoes and 2 tablespoons of the vinaigrette. Toss together and season with salt and pepper. Cut the avocado into small pieces. Top the salad with the avocado and a squeeze of lime and sprinkle with the tortilla chips.