Share and Enjoy
As I was typing away yesterday, it hit me that I hadn’t made an entreé size salad in quite some time . I don’t know why I haven’t made one lately; we used to eat salad only for dinner almost once a week. Perhaps I just got bored with them or more probably I thought creating a different type of dinner recipe was more enticing. Whatever my reasoning for being remiss, it was time to have salad again for dinner. The more I thought about it, the better it sounded.
Now the question became-what kind? Caesar? Always a favorite of mine, but not this time. I decided to raid the refridgerator to see what I could find. Spring salad mix, iceberg lettuce, green onions, 2 ears of corn and some mild salsa leftover from Sunday’s barbecue. Hmm…it’s a start, but I needed a protein. I tentatively opened the freezer, waiting for the inevitable crash of ice cream or eggos falling from their perch and was shocked, as this time-nothing. I dug around and found two boneless chicken breasts that would definitely fit the bill.
So there I was staring at all this stuff, muttering to myself, “what am I going to do with this?” After pacing around for what seemed like an hour, it started coming together. I had found a can of chipotle chiles in the pantry along with a lime on the counter and some orange juice on another venture into the refridgerator. Finally, I had the makings of a chicken marinade but what to do for the dressing? I really wanted to use the salsa and settled on a Catalina type dressing using it rather than ketchup. A quick run to the store and I had picked up avocado, jicama, olives and tomatoes. All set. Wow-that was easy. Yeah right. Enjoy!
I started by making the marinade for the chicken. To my blender I added 3 chipotle chiles from a can in adobo sauce, 3 garlic cloves, 1/2 teaspoon ground cumin, juice from 1 lime, 2 tablespoons orange juice, 1 tablespoon sugar, 1/2 teaspoon kosher salt and 1/2 cup olive oil. I blended it until well incorporated. After my chicken was defrosted, I placed them in a resealable bag and poured the marinade over them. I sealed the bag and shook to coat the chicken then placed it in the refridgerator for 2 hours to marinate.
I cleaned out the blender and got to making the dressing. I know this picture looks almost like the one above, but they are completely different with a very different consistency. I put 1/2 cup salsa, 3 teaspoons adobo sauce from the canned chipotles, 3 teaspoons sugar, 2 tablespoons red wine vinegar and a pinch of salt in the blender and ran it until pureed. With the motor running, I drizzled in 1/4 cup + 1 tablespoon olive oil until it emulsified then poured it into a container and set in the refridgerator to chill. I cannot tell you how GOOD this dressing was-you’ll just have to try it!
I heated my grill to medium high and grilled the breasts for about 5 minutes per side then removed them to cool.
I got going on my vegetables for the salad. I started by microwaving 2 ears of corn in their husk for 3 minutes then removed the husk and silk and cut the kernals off the cobs. I sliced 1/2 can of black olives, 3 green onions, diced 2 tomatoes, cut 1/2 orange bell pepper and 1/4 of a medium peeled jicama into 1 1/2 inch long batons. I also diced 1 avocado but waited until I assembled the salad so it wouldn’t oxidize. I washed 1 1/2 5 ounce bags of spring salad mix along with 1/3 head of iceberg lettuce torn into pieces then spun until dried. In a large bowl I combined all the lettuce, cut vegetables and avocado. I added 1/4 cup of the dressing and tossed to coat then divided between 4 plates. I sliced the chicken across the grain and topped the salads with 5 slices of chicken each. I drizzled each salad with 1 tablespoon of dressing and finished with a little crumbled feta cheese.
And here’s the final salad. Enjoy!
- 2 boneless, skinless chicken breasts
- 3 chipotle chiles from a can in adobo sauce
- 3 garlic cloves
- ½ teaspoon ground cumin
- juice from 1 lime
- 2 tablespoons orange juice
- 1 tablespoon sugar
- ½ cup olive oil
- ½ cup mild chunky salsa
- 3 teaspoons adobo sauce from canned chipotles
- 3 teaspoons sugar
- 2 tablespoons red wine vinegar
- pinch of kosher salt
- ¼ cup + 1 tablespoon olive oil
- 1½ 5 ounce bags of spring salad mix washed and dried
- ⅓ head of iceberg lettuce washed and dried and torn into pieces
- ½ can black olives halved
- 2 ears of corn
- 2 tomatoes diced
- ½ orange bell pepper cut into 1½ inch batons(thin strips)
- ¼ small peeled jicama cut into 1½ inch batons
- 3 green onions thinly sliced
- 1 avocado diced
- ¼ cup feta cheese crumbled
- To make the citrus marinade add all the ingredients to a blender and process until well incorporated. Add the chicken to a resealable bag and pour in the marinade. Seal the bag and shake to coat then let it marinate in the refridgerator for 2 hours.
- To make the Salsalina Dressing add all the ingredients except the oil to a clean blender and blend until it's pureed. With the motor running drizzle in the oil and blend until it's emulsified. Set aside in the refridgerator to cool.
- Heat your grill to medium high then grill the chicken for about 4-5 minutes/side or until done. Remove and let cool.
- Heat the corn in a microwave for 3 minutes then let cool and remove the husk and silk. Cut the kernals from the cobs discarding the cobs.
- Place all the lettuce and vegetables in a large bowl and toss with ¼ cup of the dressing then divide among 4 plates. Slice the chicken thinly across the grain and place 5 slices on top of each salad. Drizzle each salad with 1 tablespoon of dressing and top with the feta.