Back to the salad...
Organic Chicken Enchilada Salad (A Springtime/Fall-time, In-Season Recipe)
For the salad:
1-2 heads lettuce of your choice
3 radishes, thinly sliced
greens from the radishes
2 carrots, grated
1 avocado, sliced
1/2 cup sunflower seeds
1/2 jar olives, sliced
1 cup jack cheese, sliced into strips or grated
2 green onions, sliced
1 1/2 cups chicken, cooked and shredded (I used some I had from making stock)
1/2 cup enchilada sauce
Toss chicken with the enchilada sauce. Layer ingredients or toss, as desired. Serve dressing on the side or toss with the salad.
For the dressing:
1 cup creme fraiche or sour cream
1 cup salsa or leftover enchilada sauce
1 Tablespoon milk or water (optional, if you want to thin the dressing out. I didn't.)
Put all dressing ingredients in a mason jar, close the lid tightly, and shake until blended.