There’s a wonderful Mexican restaurant that I often visit when I head down to Purdue University for a day on campus. This salad is meant to mimic the delicious chili lime salad that is offered on their daily menu. The flavors are amazing as the mixture of the sweet mango and the chili garlic sauce play with the acidity of the lime to combine for a burst of flavor. I often make this at home for a week night meal. While we enjoy this recipe, I sure wish I had the original … it’s just so good!
Chili Lime Chicken Salad
For the salad:
In a large bowl, mix together:
3-4 cups romaine lettuce, chopped
1 1/2 cups cooked chicken, diced
1 large mango, diced
1 avocado, diced
3 green onions, chopped
1 cup English cucumber, diced
3 Roma tomatoes, diced and lightly salted
For the dressing:
Using an 8 ounce mason jar with a tight fitting lid. Add 1/3 cup light olive or canola oil and mix in the following items:
3 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger
1 ½ teaspoons chili garlic sauce
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Combine all dressing ingredients in the mason jar. Shake until completely combined; taste. If needed, add more of any ingredient to suit your tastebuds. Refrigerate before pouring over salad.
To add a bit of crunch, crush 1 cup of tortilla chips to sprinkle over the dressed salad. Serve cold.