PECOS CHICKEN SALAD
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss chicken with all of the seasonings. Cover with plastic wrap, and allow chicken to marinate for at least 30 minutes.
- Preheat a grill or a large grill pan over medium-high heat. Grill chicken on each side for 1 to 2 minutes per side. If your pan is not oven-safe, then transfer chicken to a baking dish and let finish cooking in the oven for 7 to 9 minutes, or until fully cooked through. Let the chicken cool, slice it into julienne strips, and reserve.
- Heat a pan of canola oil until the temperature of the oil reaches 375 degrees F. Fry the tortilla strips until crisp, about 2 minutes. With a spider or slotted spoon, remove the strips from the pan and let drain on a paper towel.
- In a large mixing bowl, toss the lettuce, onions, and tomatoes with 1 cup of the Tomatillo Vinaigrette. Toss until all ingredients are well mixed. Divide the lettuce mixture evenly among 4 dinner plates or individual salad bowls. Arrange 4 tomato quarters around the edge of each salad.
- In a circular pattern, arrange the chicken atop each salad, alternated with the avocado and poblano slices in between. Sprinkle about 1/4 cup cheese over each salad. Drizzle the remaining vinaigrette over the chicken and vegetables. Garnish with the tortilla strips and cilantro.
- Add the tomatillos to a pot of simmering water, and blanch for 5 minutes. Drain the tomatillos into a colander, and allow them to cool slightly.
- In blender, combine all of the ingredients except the oil. Puree the mixture for 15 seconds, and then continue blending for 30 seconds, slowly drizzling in the olive oil through the top until the dressing emulsifies.
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assabit mojumder
[email protected]This chicken salad is so good! I love the creamy dressing and the crunchy vegetables.
Javed MR
[email protected]I love the addition of the corn and black beans in this chicken salad. It gives it a nice Southwest flavor.
Hamdan bin
[email protected]This recipe is a great way to use up leftover chicken. It's also a great make-ahead meal.
Mamathe Horoto
[email protected]I'm not a huge fan of mayonnaise, but this chicken salad is still delicious. The Pecos sauce adds a great flavor.
gothic evil kitten
[email protected]This chicken salad is so refreshing and light. It's the perfect summer dish.
Ikeoluwa Iyun
[email protected]I love the combination of flavors in this chicken salad. It's the perfect balance of sweet, savory, and spicy.
Selloane Mafakacha
[email protected]I'm always looking for new chicken salad recipes and this one is a keeper. It's so easy to make and so delicious.
Rona Lata Zad
[email protected]This is the best chicken salad I've ever had. I love the unique flavor of the Pecos sauce.
Atif Aziz
[email protected]I made this chicken salad for a baby shower and it was a hit! Everyone raved about it.
Meech
[email protected]I'm not a huge fan of chicken salad, but this recipe changed my mind. It's so good!
MD Hasan Ahmed Ali
[email protected]This chicken salad is so flavorful and refreshing. I love the crunch of the celery and walnuts.
Patrick Licea
[email protected]I've made this recipe several times and it's always delicious. I love the addition of the green chiles and corn.
Kahrhon Figg
[email protected]I made this chicken salad for a picnic and it was a huge success! Everyone loved it.
IM Freestyles
[email protected]This is my go-to chicken salad recipe. It's always a crowd-pleaser and perfect for a light lunch or dinner.
Muhammad Liyaqat
[email protected]I love this recipe! It's so easy to make and always a hit at potlucks.
Muhammad Rashid
[email protected]This chicken salad is a winner! The combination of flavors is amazing and it's so easy to make. I will definitely be making this again.