Grilled Chicken Salad with Tomatoes, Avocados, and Chile Dressing
Serve this Tex-Mex salad with a stack of warm, fresh flour or corn tortillas.
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
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.
nutrition information (per serving):
photo: Ellen Silverman
From Fine Cooking 16
, pp. 34
August 1, 1996