Grilled Chili Chicken Salad

One of my favorite summer dinners is a salad with whatever hunk of meat or fish I have in the frig.   Here is an easy recipe for a grilled chili chicken salad(serves 4):

Munch: 4 boneless skinless chicken breasts, 4 large(10-12″)whole wheat tortillas/wraps, romaine lettuce, 4 roma tomatoes, 1 large corn cob, cucumber, 2 avocados, black olives, any cheese.

Marinade: Olive oil, lime juice, cilantro, any chili powder,cumin, garlic, oregano, fine-diced green onion, Worcestershire sauce

mmMoisture:  This ranch dressing recipe (or bottled/other), lime wedge garnish, butter for corn grilling, optional red chili salsa?

1. Mix marinade to your preferred taste.  I always have crushed garlic in the frig for ez marinades/sauces.   Throw marinade in shallow bowl to cover chicken breasts for 1-2 hours in frig.  Remove from frig for 20 minutes before grilling to bring to room temp.

2. Mix your ranch dressing.  Frig in serving bowl.

>>> Negra Modelo , Bohemia or an eccentric marguerita is a recommended for happy hour on this grilling occasion.

3.  On a 400F grill, drape the wheat tortillas over empty 15 oz soup/veggies cans.  Lightly brush with olive oil.   In a few minutes, the tortillas will begin to take their cloak shape and stiffen.   With tongs,  carefully turn them over(discard cans) to heat the bottoms for 2 minutes.   After your tortilla bowls have cooled, start hacking and layering all of your veggies(x-corn, x-cheese).

4.  Butter and chili pepper the corn.  Throw on grill for 20-25 minutes.  I like mine on open grill to slightly char the corn.  You may prefer yours wrapped in foil.

5. When corn is halfway or more done, start sizzling your chicken breasts on the grill.   Liberally ladle the marinade on them as they cook(3-5 minutes each side).   Ideally, remove the corn 5 minutes before chicken, as you want the corn cooled and the chicken warm when served on salad.

6.  Slice corn and add to salad.  Dice warm chicken and add to salad.  I like to throw my chicken to one side of the salad bowl, to allow my salad dressing better mingling with the veggies.   Shred cheese garnish and add lime wedges. Serve at table with your salad dressing in serving dish to allow guests their preferred moisture level.    A red chili salsa on the side is often appreciated along with hot sauce.

>>>Suggest a Pouilly Fume or other sauvignon blanc with this summer grilling treat.

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