Geoffrey Alter, executive chef from Costa Vida, joined Jennifer Burns in the FOX 13 Cafe to make a grilled chicken salad.
See the recipe for the salad and dressing below:
Grilled Chicken Salad
1 head romaine lettuce
1 cup black beans
1 cup cooked, long grain rice
1 cup grilled and sliced chicken
1/2 cup pico de gallo salsa
Sour Cream to taste
Guacamole to taste
1 Tortilla per person
2-3 green onions, chopped into pieces
1 oz serrano peppers, de-stemmed
1/4 cup fresh cilantro
Juice of 1 lime
1/2lb tomatoes, rip and cut into pieces
Place all ingredients in the blender and puree until chunky.
Kosher Salt, to taste
1 tablespoon Sugar
1 lb tomatoes, ripe and cut into pieces
Place the salt, sugar and remaining tomatoes in the blender with the other ingredients and continue to blend until smooth but chunky. Taste for salt and lime juice. You can add both to brighten the dressing should you need or desire.