Makes 4 servings 8 cups romaine lettuce, chopped 1/2 pound cooked chicken breast, chopped 2 ounces salami, cut into thin strips 2 ounces mozzarella cheese, cut into small cubes or strips 1/2 cup cherry tomatoes, chopped into quarters 1/4 cup chopped scallions 1 medium avocado, pitted and chopped 1/4 cup Cilantro Vinaigrette
CILANTRO VINAIGRETTE: 1 cup chopped fresh cilantro, packed 1 tablespoon chopped fresh ginger 1 tablespoon chopped shallots 1 clove fresh garlic, minced 1 teaspoon sea salt 1/4 cup red wine vinegar 1/2 cup olive oil 1/4 cup grapeseed or canola oil 2 tablespoons water
1. Add lettuce, chicken, salami, mozzarella, cherry tomatoes, scallions, and avocado to a large bowl.
2. Toss with 1/4 cup of Cilantro Vinaigrette, and add more as desired.
3. Purée all Cilantro Vinaigrette ingredients together in a blender until smooth.
4. Refrigerate any unused portions. Serve at room temperature.