My favorite summertime salad!

20 Jul

Adapted from Rick Bayless’ cookbook, Mexican Everyday

This is not a go to on a week night sort of a salad.  This is a company salad or a weekend salad when you have more time.  It is good for your body and tastes AMAZING!

Grilled Chicken Salad with Rustic Guacamole, Romaine, and Queso Fresco (he uses queso anejo, but I can’t find it!)

For the dressing:

1/2 cup olive oil, plus a bit more

4 garlic cloves, peeled and halved

2 Anaheim or Poblano peppers

1/2 c fresh lime juice

3/4 cup roughly packed cilantro

1/4 tsp pepper

salt

For the salad:

4 boneless, skinless chicken breasts

1 sliced medium white onion

2 ripe avocados (I often use more)

8 cups Romaine

1/3 cup grated Mexican queso (I use queso fresco)

Heat oil in pan over medium.  Add garlic cloves and chiles and cook, stirring frequently, until garlic is soft and lightly browned.  Pour the oil, garlic, & chiles into a blender.  Add the lime juice, cilantro, pepper, and a scant tsp of salt. Process until smooth.

Place chicken in a bowl and pour one third of the dressing over them, spreading it evenly to coat.

Grill the chicken and the onions indoors (over medium heat) or outdoors.  For onions, cook until they are well browned.  For chicken, cook until done.  🙂  Chop the cooked onion into small pieces and place in a bowl.

Pit avocados and scoop flesh in to the bowl with the onion.  Add another 1/3 of the dressing and coarsely mash everything together with an old fashioned potato masher or the back of a large fork.  Taste and season with salt.

Scoop sliced Romaine into a large bowl.  Drizzle remaining dressing over it and toss.  Divide among 4 dinner plates.  Scoop a portion of the guac into the center of each plate.  Cut chicken breasts into cubes and arrange over guac.  Sprinkle each plate with queso fresco.  Enjoy!

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