Southwest Chicken Dinner Salad
This is a chicken version of my Cowboy Steak Salad, with a twist. Perfect for after a long day when you’d just rather ride off into the sunset. Oh, and tequila is involved, so that should make you feel better immediately.
The Stuff You Need:
This recipe serves two
4 Ounces Chicken breast, per person
Greens for each person and dressing of your choice. I recommend the Simple Ranch.
Optional: grated Cheddar cheese for garnish, or Pepper Jack, if that’s your thing.***
For the marinade:
1/4 Cup My Blue Kitchen Ancho oil
2 Tablespoons alcohol free Tequila*
A few dashes Tabasco sauce
Smoked salt, to taste**
Pinch of Lime zest
For the Corn & Bean salad:
1/2 Cup Black Beans – or – Black-Eyed-Peas, rough chopped
1/2 Cup cooked Corn
2 or 3 Tablespoons chopped Red Onion
1 Roma tomato, seeded and diced
optional: 1/2 Avocado, diced
1 Teaspoon Vegetable oil
1/2 Teaspoon Lime juice
1/4 Teaspoon Chili powder
1/4 Teaspoon dried Cumin
Salt & Pepper, to taste
How To Do This:
- Rinse off your chicken breasts and place into a large plastic bag. Add the oil, tequila, Tabasco and salt. Twist the top closed or zip seal the bag, pressing as much air out as you can. You want the chicken coated with the marinade as much as possible. I place the bag in a bowl and then turn the bag over a couple of times while you are prepping everything else.
- Combine all the ingredients for the corn and bean salad. Taste and adjust seasonings. Park it in the fridge until you are ready to plate.
- Take the chicken out of the bag and discard remaining marinade. Grill or saute the chicken breasts.
- When chicken is done, allow to rest for a minute or two before slicing.
- Arrange the greens in the center of large bowls or plates. Dress the greens with a few spoonful’s of the corn and bean salad. Arrange slices of chicken on top. Add dressing and garnish if desired.***
*Alcohol free tequila – I’m sure you are thinking, why the F would I want that?! Turns out there is a good reason and you are only sacrificing a small amount. Cooking the alcohol off ahead of time prevents a bitter flavor in the finished product. Preheat a small sauce pan, add your tequila, and very carefully, light it on fire. Keep a lid handy. The fire should extinguish itself when the alcohol has been cooked off. Chill it in the freezer before moving on to the next step. Don’t feel like playing with fire? That’s okay. Substitute 2 tablespoons of sherry or wine vinegar.
**Smoked salt – Plain Kosher salt can be used instead.
***Garnish – Toasted sunflower or pumpkin seeds add a nice crunch.
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