1cupmonterey jack cheeseshredded (I accidently left it out!)
2cupChickencut up
Instructions
Dressing
Chop cilantro
Puree chilies in food processor
Add all dressing ingredients except oil and cilantro to processor and blend
Slowly add oil into processor to form emulsion
Add in cilantro and pulse to combine
Toss the dressing with chopped romaine lettuce, corn, chicken, tomatoes, cheese, roasted red pepper and toasted pumpkin seeds.
Notes
The dressing , stored in the refrigerator will last 5-6 days in an airtight container.You can prepare the salad dressing ahead of time and chop up all the ingredients a day before but don't assemble or dress the salad until before ready to serve. Prepped ingredients should be stored in air tight containers in the refrigerator.