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Recipe

Grilled Chicken Salad with Tomatoes, Avocados, and Chile Dressing

Ellen Silverman

Servings: 8

Serve this Tex-Mex salad with a stack of warm, fresh flour or corn tortillas.

Ingredients

  • 8 boneless, skinless chicken breast halves, pounded slightly to flatten

For the marinade:

  • Juice of 2 limes (about 3 Tbs.)
  • 1/3 cup olive oil
  • 1/4 cup tequila
  • 1/4 cup orange marmalade
  • 3 large cloves garlic, minced
  • 1 canned chipotle chile, puréed (optional)
  • Kosher salt to taste

For the dressing:

  • 1/2 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 jalapeño, cored, seeded, and finely minced
  • 1 serrano, cored, seeded, and finely minced
  • 1 fresh poblano, roasted, peeled, and chopped
  • Kosher salt and freshly ground black pepper to taste

For the salad:

  • 1 large ripe tomato, cut in 1/2-inch chunks
  • 2 large ripe Haas avocados, cut in 1/2-inch chunks, tossed in lime juice
  • 1/2 cup lightly packed chopped cilantro leaves
  • 1 small bunch chopped scallions (green parts only)
  • 1 small red onion, chopped
  • Handful of radishes, rinsed and sliced

Nutritional Information

      Calories (kcal) : 430
      Fat Calories (kcal): 262
      Fat (g): 29
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 75
      Sodium (mg): 280
      Carbohydrates (g): 14
      Fiber (g): 3
      Protein (g): 29

Preparation

  • In a nonreactive container, combine the chicken with the marinade ingredients. Swish to combine. Marinate about 2 hours at room temperature or 4 hours in the refrigerator.
  • Heat a gas grill to high or prepare a hot charcoal fire. Grill the chicken until just done, about 5 minutes per side. Set aside until cool and then pull it apart into long shreds.
  • While the chicken is marinating or cooling, make the dressing by whisking together the lime juice, oil, jalapeño, serrano, roasted poblano, salt, and pepper. Toss with the shredded chicken.
  • Just before serving, gently toss the chicken with the salad ingredients. Mound the mixture in a lettuce-lined tortilla, if you like, and serve at room temperature or slightly chilled.

Reviews

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Reviews

  • Schwallie | 08/08/2013

    This recipe has been a favorite of my family and friends for over a decade. If you don't like heat, trade out the canned chipotles for canned diced chilis in the marinade. This recipe is all about the marinade and fresh ingredients. Enjoy!

  • moonfelt | 06/21/2011

    Delicious! Great flavors on the chicken - extra chicken can be used for quesadillas. the chile dressing is really tasty! Have made several times already for the family.

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