Grilled Santa Fe Chicken and Corn Salad on Greens
Becky Johns
This recipe is from my friend Marguerite Henderson and the dressing is fabulous. My girls took a class from her where she gave them the recipe, then they made it for me on Mother's Day. My family does not like hot spicy food, nor cilantro - I just leave them out and it is still marvelous. The chili powder and the canned green chilies in the dressing gives it enough spiciness for them.
GRILLED CHICKEN
4 boneless, skinless chicken breasts, butterflied to 1/2 " thickness
2 Tbsp. canola oil
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. chili powder
1 large clove garlic, minced
1 tsp. dried oregano
Place the chicken in a shallow bowl or dish. Toss with the remaining ingredients so that the chicken is coated evenly with the marinade. Grill over medium heat for 5 minutes per side until internal temperature reaches 170 degrees using an instant read thermometer. Cut into thin strips and set aside until remaining salad is composed.
CORN SALAD
1 (16 oz.) pkg. frozen corn kernels, thawed (in a strainer under tap water)
15 oz. can black beans, drained and rinsed
1 red bell pepper, cored and diced
1 cup chopped fresh cilantro (I use fresh basil or Italian flat leaf parsley)
1 clove garlic, minced (I use 1/2 teaspoon dry minced garlic)
juice and zest of 2 limes
3 Tablespoons canola oil
1/2 teaspoon each: ground cumin, chili powder, kosher salt
1 jalapeno pepper, cored and diced (I use a green bell pepper)
Combine ingredients in a bowl and toss well.
GREENS
4 cups mixed salad greens including Romaine
Place the greens on a platter; then spoon the corn salad over the greens; lastly add the sliced chicken. Drizzle lightly with Spicy Cilantro Dressing. This makes a beautiful presentation as a main course salad. Serve extra dressing at the table.
SPICY CILANTRO DRESSING
2 cups prepared Ranch dressing (from a dry mix)
1 cup chopped cilantro (I leave this out)
1 jalapeno, cored and diced (I leave this out as well)
1 (4 oz.) can mild roasted green chilies, drained
Juice and zest of one lime
1/2 tsp. chili powder
Place all ingredients in blender or food processor. Puree until smooth. Refrigerate until ready to use. Makes about two cups of dressing.
This recipe is from my friend Marguerite Henderson and the dressing is fabulous. My girls took a class from her where she gave them the recipe, then they made it for me on Mother's Day. My family does not like hot spicy food, nor cilantro - I just leave them out and it is still marvelous. The chili powder and the canned green chilies in the dressing gives it enough spiciness for them.
GRILLED CHICKEN
4 boneless, skinless chicken breasts, butterflied to 1/2 " thickness
2 Tbsp. canola oil
1 tsp. kosher salt
1 tsp. ground cumin
1 tsp. chili powder
1 large clove garlic, minced
1 tsp. dried oregano
Place the chicken in a shallow bowl or dish. Toss with the remaining ingredients so that the chicken is coated evenly with the marinade. Grill over medium heat for 5 minutes per side until internal temperature reaches 170 degrees using an instant read thermometer. Cut into thin strips and set aside until remaining salad is composed.
CORN SALAD
1 (16 oz.) pkg. frozen corn kernels, thawed (in a strainer under tap water)
15 oz. can black beans, drained and rinsed
1 red bell pepper, cored and diced
1 cup chopped fresh cilantro (I use fresh basil or Italian flat leaf parsley)
1 clove garlic, minced (I use 1/2 teaspoon dry minced garlic)
juice and zest of 2 limes
3 Tablespoons canola oil
1/2 teaspoon each: ground cumin, chili powder, kosher salt
1 jalapeno pepper, cored and diced (I use a green bell pepper)
Combine ingredients in a bowl and toss well.
GREENS
4 cups mixed salad greens including Romaine
Place the greens on a platter; then spoon the corn salad over the greens; lastly add the sliced chicken. Drizzle lightly with Spicy Cilantro Dressing. This makes a beautiful presentation as a main course salad. Serve extra dressing at the table.
SPICY CILANTRO DRESSING
2 cups prepared Ranch dressing (from a dry mix)
1 cup chopped cilantro (I leave this out)
1 jalapeno, cored and diced (I leave this out as well)
1 (4 oz.) can mild roasted green chilies, drained
Juice and zest of one lime
1/2 tsp. chili powder
Place all ingredients in blender or food processor. Puree until smooth. Refrigerate until ready to use. Makes about two cups of dressing.
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