Ingredients
1 lb. chicken breast tenderloins, rinsed and patted dry
1-1/2 tsp. plus a pinch of hot chile powder
Kosher salt
1 tsp. plus 2-1/2 Tbs. extra-virgin olive oil
3 cups (6 to 7 oz.) coarsely chopped crisp lettuce (like iceberg or romaine)
1/3 cup loosely packed fresh cilantro leaves
1 ripe, medium avocado, pitted, peeled, and cut into 1/2-inch dice
1 generous cup (6 to 7 oz.) grape tomatoes, quartered, or 1 small ripe tomato, cut into 1/2-inch dice
4 scallions (white and light green parts), thinly sliced
2 oz. (about 1/2 cup) crumbled fresh goat cheese, chilled
1/3 cup toasted pine nuts or pepitas
2 Tbs. fresh lime juice
Fine Cooking
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1-1/2 tsp. plus a pinch of hot chile powder
Kosher salt
1 tsp. plus 2-1/2 Tbs. extra-virgin olive oil
3 cups (6 to 7 oz.) coarsely chopped crisp lettuce (like iceberg or romaine)
1/3 cup loosely packed fresh cilantro leaves
1 ripe, medium avocado, pitted, peeled, and cut into 1/2-inch dice
1 generous cup (6 to 7 oz.) grape tomatoes, quartered, or 1 small ripe tomato, cut into 1/2-inch dice
4 scallions (white and light green parts), thinly sliced
2 oz. (about 1/2 cup) crumbled fresh goat cheese, chilled
1/3 cup toasted pine nuts or pepitas
2 Tbs. fresh lime juice
Description
Fine Cooking
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