Green salad with chicken, avocado and corn chips

Ingredients:

Salad

• 1/3 cup cooked skinless chicken breast, shredded (rotisserie chicken or leftover chicken)
• 1/4 cup grape tomatoes, halved
• 1/4 small red onion, finely chopped
• 4 cups salad greens
• Half a small avocado
• Half a lime
• 6 corn tortilla chips, broken up

Cilantro-Jalapeño Vinaigrette

• 1/3 cup coarsely chopped cilantro
• 2 tablespoons lime juice (from about 2 limes)
• 2 tsp white wine vinegar
• 1/4 tsp ground cumin
• A pinch of sugar
• Half a small jalapeño, seeded and finely chopped
• 1/4 cup grapeseed oil

Preparation:

1. Cilantro-Jalapeño VinaigretteIn a small bowl, combine the cilantro, lime juice, vinegar, cumin, sugar, jalapeño pepper, 1/2 teaspoon salt, and a pinch of ground black pepper. Slowly pour in the oil, whisking constantly until the dressing is well combined. The resulting amount of dressing is enough for about 5 servings of salad; store it in the refrigerator in an airtight container for 5 days..
2. Soak the onion in a bowl of cold water for 10 minutes, then drain.
3. Add the onion and salad greens, chicken, tomatoes, and 2 tablespoons of vinaigrette to a large bowl. Toss and season with salt and pepper to taste. Cut the avocado into small pieces. Arrange the avocado on top of the salad, drizzle with lime, and top with the chips. If you're taking the salad to go, pack the vinaigrette separately and drizzle it over the salad just before eating..