Mexico Deluxe Salad Recipe

Prepare marinade

In a medium bowl whisk together 4 tbs olive oil, 3 tbs fresh lime juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1 tsp black pepper until emulsified.

Marinate proteins

Place flank steak and chicken breast in separate shallow dishes or large resealable bags. Pour half the marinade over the steak and the other half over the chicken so both are evenly coated. Refrigerate at least 30 minutes and up to 4 hours. If you prefer only steak or only chicken, marinate just that protein.

Cook proteins

Heat a large cast-iron skillet or grill over medium-high heat until very hot. Remove proteins from marinade and let excess drip off. For steak: cook 3-5 minutes per side for medium-rare to medium depending on thickness (internal temp 130-140°F / 54-60°C). For chicken: cook 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Rest cooked proteins 5 minutes, then thinly slice steak against the grain and slice chicken into strips.

While proteins marinate or rest, prepare the salad components. Chop iceberg lettuce into bite-size pieces and place in a large mixing bowl. Thinly slice 1/2 cup red onion, dice about 1 cup roma tomatoes and 3/4 cup bell pepper. Add the onion, tomatoes and bell pepper to the lettuce and toss gently to combine.

If using raw onion and you want milder flavor, soak the sliced red onion in cold water for 5 minutes, then drain and pat dry before adding to the salad.

Make the dressing by whisking together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar until combined.

Taste and adjust seasoning — add more lime for brightness, honey for sweetness, or salt to taste.

Just before serving, drizzle about half the dressing over the tossed lettuce and vegetables and gently toss to coat. Reserve remaining dressing for guests or extra drizzle.

Arrange the dressed lettuce and vegetables on a large platter or divide among 4 plates (servings below). Fan or place avocado slices across the top of the salad.

Top each salad with sliced steak and/or chicken strips (divide proteins evenly).

Sprinkle 1/2 cup crumbled cotija cheese evenly over the salads, then scatter chopped cilantro if using.

Serve immediately with lime wedges on the side and remaining dressing available for extra drizzle.