Southwest Mango Chicken Salad

Southwest Mango Chicken Salad

1/2 cup vegetable oil
1 cup or about 1 large handful fresh cilantro leaves, divided
1/4 cup fresh lime juice
1/2 chipotle in adobo sauce, chopped, plus 1 tablespoon adobo sauce
1 teaspoon sugar
Pinch of salt
Freshly ground black pepper
2 hearts Romaine lettuce, chopped
2 cups shredded or cubed cooked chicken
1 mango, diced
1/4 cup freshly sliced or pickled jalapeño peppers (optional)
1 cup cherry or grape tomatoes, sliced
1/4 cup chopped or thinly sliced red onion
2 cups Tortilla Chips (optional)
1/2 cup ounces crumbled queso fresco or shredded Monterey Jack cheese(optional)

To make the dressing, puree the oil, 1/2 cup cilantro, lime juice, chipotle and adobo sauce, and sugar in a blender; add salt and pepper to taste. In a large bowl add the romaine, chicken, mango, jalapeños, tomatoes, and onion. Drizzle some of the dressing over the top. Toss to coat. Serve on a platter or plates with crumbled cheese, some slightly crushed tortilla chips and more chopped cilantro on top. Any extra dressing keeps in the fridge for a few days.

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