- 1/4 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1/4 cup red onion, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup fresh cilantro leaves
- 1 1/2 pounds cooked chicken breast, cubed
- 4 cups romaine lettuce, sliced
- 8 ounces goat cheese, crumbled
- In a large mixing bowl, whisk together the olive oil, lime juice and cumin. Add to it the minced red onion, minced jalapeno pepper and cilantro. Toss.
- Remove any skin or bones from the cooked chicken. Cut into bite sized pieces and add to the dressing bowl. Toss well. This much can be made a day in advance and refrigerated, which will intensify the flavors. Remove from refrigerator 15 minutes before serving.
- Rinse and dry the romaine lettuce leaves. Slice or rip them into strips.
- Toss the lettuce with the chicken and dressing until well coated. Add the goat cheese and lightly toss again. Serve.