Mole Salad

I had some stir-fried Mexican adobe chicken kicking around and was also in the process of developing my mole sauce mix.

That's all it took for me to head down the rabbit hole to come up with this salad that is essentially taco filling in a plate.

My husband and our visiting nephew actually mounded the salad into soft tortilla shells and ate it soft-taco style.

THE RECIPE:

Cooked chicken, stir-fried beef, or even diced ham

Arugula or some other salad greens of your choice

Grape tomatoes cut lengthwise or chopped plum tomatoes

Cucumber (I prefer English) cut into 1/2" chunks

1 C Frozen sweet corn kernels

Cheddar, jack or queso fresco

Pea shoots cut into 1" lengths

Olive or canola oil

Balsamic Vinegar

Mole sauce or paste

Layer the bottom of a large salad bowl with arugula

Place the protein on top of the greens

Add the cucumbers and tomatoes

Sprinkle the corn on top

Add the cheese (chunks, crumbles or shredded)

chicken on a bed of greens

continue layering ingrdiets

It's OK to add the corn while frozen if you let the salad get to room temp before serving.

Add you favorite cheese(s)

Add the pea shoots on top

Combine mole paste with equal parts of water, oil and balsamic vinegar

If suing mole saute, you can reduce or eliminate the water depending on your taste.

Toss salad and serve with the mole dressing drizzled on top.

If you chop the pea shoots a bit, they are easier to eat

Bllend te mole into the oil vinegar and water until smooth

Serve the dressing on the side adn drizzle on the salad

You can serve this on or in a soft taco shell too!