Dressing

1. 1 cup (45 g) cilantro (stems and/or leaves)
2. 1 green onion, cut into pieces
3. ½ jalapeño pepper, seeded (or to taste)
4. 1 garlic clove, chopped
5. ½ cup (125 ml) canola oil
6. ¼ cup (60 ml) lime juice

Taco Salad

1. 2 skinless, boneless chicken breast
2. 1 tsp chili powder
3. 1 heart romaine lettuce, shredded
4. 2 tomatoes, each cut into 8 wedges
5. 2 avocados, cubed and lightly drizzled with lemon juice
6. 1 can (14 oz/398 ml) black beans, rinsed and drained
7. 4 cups (100 g) corn chips
8. Sour cream (optional)