Photo: Antonis Achilleos; Styling: Gerri Williams
Prep Time
15 Mins
Serves 8

How to Make It

Step 1

Combine garlic, chiles, adobo sauce, lime juice and mayonnaise in the bowl of a food processor and process until smooth. With blades in motion, slowly pour in olive oil. Pulse in Parmesan, salt and pepper. (Makes about 3/4 cup dressing. Can be made up to 3 days in advance. Cover and chill until ready to use.)

Step 2

Just before serving, toss lettuce with dressing, cilantro and crushed tortilla chips. Garnish salad with additional chips if desired.

Ratings & Reviews

Clobberella422's Review

October 26, 2012
This was really good, with a couple of minor modifications. First, I used cotija cheese instead of the parm as it seemed more appropriate, and I sprinkled it on the salad rather than blending it into the dressing. Also, instead of tortilla chips, I took a couple of large flour tortillas, sprinkled them all over with chile con limon, and baked them at 400 degrees until brown. Then I crumbled them over the salad. Much more flavor and healthier than tortilla chips, and I think a better texture for the salad, too. I'll definitely make this again with these changes.