South of the Border Grilled Chicken Salad with Creamy Cumin-Lime Dressing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chicken Marinade:
1 tsp Garlic powder
1 tsp Oregano, dried
Salt and Pepper to taste
Canola oil for grilling
Salad:
1 Box Baby spinach salad (usually sold in a plastic clamshell at the store)
1 Box Baby romaine hearts (usually sold in a plastic clamshell at the store)
1 Bunch Green onions,finely chopped on a bias
1 Bunch Cilantro, washed and chopped
1 Round Cotija cheese, grated
½ Cup Pepitas, roasted
4 Each Corn on the cob, grilled and shaved
4 Each Tomatoes, diced large
Dressing:
1 Tbsp Cumin seed
1 Each Lime, juiced
1 Egg yolk
¼ Cup Canola oil
Salt and Pepper to taste
Honey to taste
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Directions: |
Directions:Chicken:
To make the chicken: preheat the grill to medium high heat. In a bowl, gently toss the chicken thighs with the spices, canola oil, and salt and pepper. Toss to coat. Place the chicken on the hot grill and grill for about 8-12 minutes. Remove from grill and set aside.
Dressing:
To make the dressing: add the cumin, lime juice, and egg yolk into a blender. Turn the blender on to mix ingredients and gradually increase the speed to medium. Slowly pour in the canola oil to emulsify. Check seasoning and add salt and pepper as needed. If it’s too tart add a little honey. Blend for a few more seconds and check seasoning. Set aside.
Prepare the salad:
In a large bowl, toss the spinach with romaine and a little of the dressing. Place salad, gently, on the center of your plate.
Top the salad with the shaved corn,grilled chicken,tomatoes,green onions,cilantro, pepitas, and cotija cheese.
Drizzle more dressing on top and serve immediately |
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