This lard-based pie crust is how pie crusts ought to be made.
| Prep Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- 1 cup mayonnaise
- ¼ cup crumbled cotija cheese
- ¼ bunch cilantro, finely chopped
- 1 clove garlic, minced
- ½ medium lime, juiced
- 1 teaspoon chili powder
- ½ teaspoon hot pepper sauce (such as Tapatio®)
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
- 2 cups shredded cooked chicken
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (6 ounce) can sliced black olives
- 1 medium head butter lettuce, torn
- 1 medium avocado, sliced
- 2 tablespoons crumbled cotija cheese, or to taste
- 4 sprigs cilantro
Instructions
- Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
- Add chicken, corn, and olives to dressing and toss to coat.
- Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.
- You can use grilled corn in place of the canned corn.
- Add a can of black beans, drained, in place of or in addition to the olives.
Nutrition Facts
| Calories | 786 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 8 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 1253 mg |
| Sugars | 5 g |
| Fat | 64 g |
| Unsaturated Fat | 0 g |