Mexican Chicken Salad (Cafe for All Seasons)

The best salad I have eaten in years is the Mexican Chicken Salad served at Cafe for All Seasons on West Portal in San Francisco. Frank and Donna Katzl do a really fabulous job of running this cheerful, family restaurant with absolutely delicious food. Cafe for All Seasons has been donating to Food Runners for years.

Ingredients

  • 2 heads Romaine lettuce
  • 8 oz. cooked chicken breast
  • 1/2 cup cooked black beans
  • 1/2 cup fresh corn, shucked from the cob
  • 1/2 cup chopped firm ripe tomatoes
  • 1/4 cup chopped red onions
  • 1 small avocado, chopped
  • 2/3 cup grated mild cheddar cheese
  • 1 cup Cumin Dressing (see below)

Directions

Remove the outer leaves from the lettuce, then slice it thinly. Place in a large bowl and toss with the remaining ingredients. Divide onto 8 plates and sprinkle with the following ingredients in this order:

  • 1 cup crispy (deep-fried) tortilla strips, 1/2-inch
  • 1 cup spicy sour cream sauce (see below)
  • 1/3 cup chopped green onion

Cumin Dressing (2 -1/2 cups)

Ingredients

  • 3 Tbs. water
  • 3 Tbs. apple cider vinegar
  • 2 tsp. coarse salt
  • 1 tsp. freshly ground black pepper
  • 1 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. dry mustard
  • 1 Tbs. sugar
  • 1 Tbs. lemon juice
  • 1 tsp. minced garlic
  • 3 Tbs. tomato catsup
  • 1/4 tsp. red pepper flakes
  • 3 Tbs. olive oil
  • 1/3 cup other vegetable oil
  • 1 Tbs. ground cumin

Directions

Whisk the above ingredients in a medium-size bowl until well blended.


Spicy Sour Cream Sauce (about 1 cup)

Ingredients

  • 1 cup sour cream
  • 1 Tbs. chopped and seeded jalapeno pepper
  • 2 Tbs. chopped cilantro
  • 3/4 tsp. coarse salt

Directions

Put the above ingredients in an electric food processor and blend for 1- minutes. Let set in refrigerator for about an hour, to develop flavor.