More Great Recipes: Lunch | Salad

Mexican Chicken Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

4 chicken breast halves
2 teaspoons chili powder
1 teaspoon salt
2 tablespoons butter, divided
6 tablespoons vegetable oil, divided
1½ tablespoons orange marmalade
5 tablespoons fresh lime juice, divided
8 corn tortillas
8 green onions, chopped
2 cloves garlic, finely minced
2 tomatoes, each cut into 8 wedges
Salt and black pepper
½ teaspoon red pepper flakes
1 very large avocado, sliced
1 large head iceberg lettuce
Salad Dressing: (Whisk together all ingredients and chill.)
2 tablespoons olive oil
3 tablespoons red wine vinegar
½ teaspoon dry mustard
2 tablespoon honey
Garlic salt


Early in day:


1. Prepare salad dressing.


2. Mix chili powder and salt; score breasts and rub with 1½ teaspoons of it.


3. Add 1 tablespoon each of butter and oil in skillet. Cook breast halves for 3 minutes on each side; remove, cool, cut into ½-inch strips, and chill.


4. Add marmalade and lime juice to skillet; mix with pan juices then remove and chill.


5. Cut tortillas into ½-strips and toss with remaining chili/salt mix.


6. Heat 3 tablespoons oil in the skillet. When hot, add tortilla strips and fry 3 to 4 minutes, stirring constantly until crisp. Drain on paper towels and cool well (NOT in refrigerator), spread out on paper towels. Seal in a baggie for now.


Later in day:


7. Layer salad ingredients in a large bowl in the following order:


 Chopped green onions


 Minced garlic


 Tomato wedges


8. Sprinkle top with salt, pepper, and red pepper flakes (do not mix).


9. Combine avocado slices and 3 tablespoons fresh lime juice in a separate bowl.


Shortly before serving:


10. Shred head of lettuce.


11. Put marmalade mix and chicken strips in a skillet; cook until glazed. Keep warm.


12. Add avocados to the large bowl and toss well. Add the salad dressing (add a small portion at first); toss and taste (add more dressing if needed).


13. To serve, spread a layer of shredded lettuce on each plate. Put salad mixture over the lettuce, lay chicken strips on top of salad, and then scatter tortilla strips over top of chicken strips


Pairs Well With


Notes

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