Ingredients

• 0.5 cups fresh cilantro
• 0.25 cups olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1 teaspoon garlic
• 0.5 teaspoons ground cumin
• 0.25 teaspoons cayenne pepper
• 2 tablespoons Mexican crema
• salt and freshly ground black pepper to taste

Instructions

1. 1 For vinaigrette, place cilantro, olive oil, lime juice, honey, garlic, cumin, and cayenne in the bowl of a blender or mini food processor and pulse several times until well blended. For a creamy dressing, include the optional Mexican crema. Season to taste with salt and pepper.
2. 2 For salad, line a serving plate with mixed salad greens. Arrange chicken, pinto beans, corn, yellow bell pepper, red bell pepper, cherry tomatoes, cotija, avocado, and red onion in a pleasing design on top of greens.
3. 3 Drizzle with vinaigrette (alternatively, place all ingredients in a large salad bowl and toss with vinaigrette). Garnish with pumpkin seeds and jalapeño slices.

Nutrition per serving