Tortilla-Crusted Chicken Salad with Cilantro Dressing
INGREDIENTS
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1 clove garlic, roughly chopped
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1 teaspoon sugar
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1/2 teaspoon salt
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2 tablespoons lime juice
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1/4 cup extra virgin olive oil
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1/4 cup safflower or other neutral oil
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1/4 cup red wine vinegar
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1/2 (loosely packed) cup fresh cilantro leaves, removed from the stem
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1 large skinless, boneless chicken breast (pounded until 3/4-1" thick)
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1 large handful of tortilla chips, finely crushed in food processor
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1/4 cup all-purpose flour
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1 egg, beaten
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salt
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pepper
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2 tablespoons canola/safflower oil
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3-4 cups of mixed greens
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2 cups thinly sliced romaine
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1 small avocado, thinly sliced or cubed
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1/2 cup canned black beans, drained and rinsed
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1/2 cup cherry tomatoes, halved
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1/3 cup grated extra sharp cheddar cheese
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cilantro dressing (see above)
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wedge of lime
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cilantro leaves (for garnish)
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