Mexican salad with chicken, jicama, and buttermilk dressing

Ingredients:

• A quarter of a red onion, thinly sliced
• 1 bunch cilantro, leaves only
• 1 cup crumbled cotija or feta cheese (about 100 g)
• 1 cup of sour milk or kefir
• Juice of 1 lime + wedges for serving
• 2 red jalapeños, halved, seeded and thinly sliced
• 12 cups chopped mixed salad greens (such as romaine and watercress)
• 3 cups shredded grilled chicken breast (skin removed)
• 2 cups chopped, peeled jicama
• 1 cup thinly sliced ​​radish
• 4 corn tortillas, warmed

Preparation:

1. Place the red onion in a small bowl and cover with cold water; let it sit for at least 15 minutes. Meanwhile, prepare the dressing.
2. Combine half the cilantro and cheese in a food processor or blender and pulse until smooth. Add the buttermilk, lime juice, and about a quarter of the chopped jalapeño and process. Season with salt to taste.
3. Toss the salad greens with the remaining cilantro and half the dressing in a large bowl. Drain the onions and pat them dry. Top the salad with the onions, chicken, jicama, radishes, the remaining jalapeño, cheese, and dressing. Serve with tortillas and lime wedges.