Chicken Taco Salad

Ingredients:

For the Salad:

• 2 cups arugula
• 2 cups radicchio, chopped
• 2 cups endive, chopped
• 2-3 Pasture Project Spicy Bomba Chicken Breasts, cooked and chopped (following package instructions)
• 1-2 avocado, diced
• 1 cup hand-crushed tortilla chips
• 1 cup Pepadew peppers, sliced
• 2 Persian cucumber, chopped

For the Dressing:

• 1/2 cup crème fraîche
• ½ cup red wine or sherry vinegar
• 1/2 cup avocado oil
• Hot sauce (such as Tapatio) to taste

For the Topping:

• Colby Jack cheese, microplaned

Instructions:

1. Prepare the Dressing:
• In a small bowl, whisk together the crème fraîche, red wine or sherry vinegar, and avocado oil until well combined.
• Add hot sauce to taste. Start with a small amount and adjust according to your preferred level of spiciness.
2. Assemble the Salad:
• In a large salad bowl, combine the arugula, radicchio, endive, chopped Pasture Project Spicy Bomba Chicken Breasts, diced avocado, hand-crushed tortilla chips, Pepadew peppers, and chopped Persian cucumber.
3. Dress the Salad:
• Drizzle the dressing over the salad. Start with a portion of the dressing and add more to taste. Toss the salad gently to coat all the ingredients with the dressing.
4. Plate the Salad:
• Divide the dressed salad among individual plates.
5. Finish with Cheese:
• Using a microplane grater, finely grate Colby Jack cheese over the top of each plated salad.