I love Houston’s Grilled Chicken Salad.
I know it is one of those “bad salads” that morning talk shows are always discovering (“1000 calories for a salad?! Outrageous!”), but I do not care. I love the crisp textures (tortilla strips, lettuce, carrot sticks), the grilled chicken, and of course, the combination of the two dressings, Honey Lime Vinaigrette & Peanut Sauce. However…
Long ago, the salad used to be $9. It is now hovering at $16, and what’s more, the portion size has shrunk. Economic realities of the restaurant industry aside, I hate spending $16 simply to get some dressing.
So I decided: I had to learn how to make the dressings myself. And, after only one failed attempt, I hit the jackpot.