Ensalada De Casa Recipe

In a large bowl combine arugula and chopped romaine. Toss gently to mix.

Add cooked corn, halved cherry tomatoes, and thinly sliced red onion to the greens. Toss lightly to distribute evenly.

Fold in diced avocado, bacon bits and shredded cheese blend just before serving to prevent avocado browning and cheese clumping.

Make dressing

In a small blender or food processor combine cilantro, lime juice, olive oil, honey, Dijon mustard, minced garlic, salt and black pepper. Blend until smooth and emulsified, about 15–30 seconds. Taste and adjust seasoning—add additional salt or a pinch of sugar if too tart.

If you don't have a blender, finely chop the cilantro and whisk all ingredients vigorously in a bowl until combined.

Cook chicken (optional +$3)

If adding chicken, pat 1 chicken breast dry and season both sides with 0.25 tsp salt and 0.25 tsp black pepper. Heat 1 tbs olive oil in a skillet over medium-high heat. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly against the grain.

Cook steak (optional +$5)

If adding steak, pat 1 piece dry and rub with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp pepper. Heat a skillet or grill over high heat until very hot. Sear steak 3–5 minutes per side for medium-rare (adjust time for thickness and doneness preference). Let rest 5–7 minutes, then slice thinly against the grain.

Right before serving, drizzle 2–3 tablespoons of the cilantro-lime vinaigrette over the salad and toss gently to coat. Use more or less dressing to taste.

Plate the salad and arrange sliced chicken or steak on top if using. Garnish with an extra sprinkle of cheese and a few cilantro leaves if desired.

Serve immediately.