Jerk Chicken Salad With Avocado-Cilantro Dressing
INGREDIENTS
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For the salad:
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Canola, grapeseed, or olive oil
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1/2 small Fresno or jalapeño chile, seeded and finely chopped (more if you like spicy)
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A few pinches ground allspice, ground cloves, or ground cinnamon
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About 3 cups cooked shredded chicken (from about 1/2 roasted chicken)
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Salt
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Black pepper, freshly ground
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1 head butter lettuce or 4 ounces mixed greens
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1 mango, peeled, pitted, and diced
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1 small jicama, peeled and diced
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4 scallions (green onions), thinly sliced and ends discarded
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1 handful roasted cashews, for garnish
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For the dressing:
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2 tablespoons olive oil
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1/4 cup avocado (about half an avocado), diced, peeled, and seeded
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1/4 cup fresh cilantro leaves, chopped
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3 tablespoons fresh lime juice
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1 tablespoon roasted cashews (optional)
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1 tablespoon white wine vinegar
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1/4 teaspoon granulated sugar
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Salt
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Black pepper, freshly ground
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