Mason Jar Mexican Salad

The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.

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For the dressing:
1 pound tomatillos, husked and rinsed
1 Tbs. vegetable or canola oil
1 avocado
1 Tbs. honey
1 bunch fresh cilantro, roughly chopped
Juice and zest of 1 lime
Salt and pepper to taste

For the salad:
½ chicken, cooked and cubed
½ cup black beans
½ cup tomatoes, chopped
½ corn
½ cup chopped Romaine lettuce
¼ cup shredded cheddar cheese
¼ cup tortilla strips or chips

Pre heat oven to 400F.

Make the dressing by tossing tomatillos with oil.
Spread on baking sheet and roast for about 10 to 12 minutes or until the tomatillos are soft and slightly charred.
Transfer to a blender and let cool.

Add avocado, honey, cilantro, lime juice and zest and a big pinch of salt and pepper.

Blend mixture until smooth, adding in additional oil if needed.
To assemble the salad pour ½ cup salad dressing in the bottom of a quart sized mason jar. Top the dressing with a layer of chicken, black beans, tomatoes, corn, lettuce, cheddar cheese and tortilla strips.

Place lid on mason jar.

When ready to eat, pour contents into a bowl and enjoy.