Directions: |
Directions:1. Make the chicken by combining the water, salt, MSG, and chipotle in a container with a lid or a plastic bag. Slice the chicken breast(s) through the middle to make thinner fillets. Add the chicken to the brine and let it marinate in your refrigerator for 3 hours. When the chicken is just about done marinating preheat your grill to high. Blot the chicken on paper towels and rub each fillet with some vegetable oil. Cook the chicken for 4 to 6 minutes on both sides or until done. When the chicken is cool sprinkle the top with a little more ground chipotle, then chill it in your fridge until cold. Use a sharp knife to thinly slice the chicken when it’s cold.
2. Rub a little vegetable oil on the corn and place it on the hot grill with the chicken. Turn the corn as it cooks so that it doesn’t
burn. When the corn is blackened in spots on all sides, 5 to 6 minutes, remove it from the grill, and when you can handle it, use a sharp knife to cut the corn from the cob. Cool the corn in your refrigerator.
3. Roast the poblano, red bell pepper, and jalapenos on a greased baking sheet in your oven preheated to 450 degrees F. Bake for 20 to 30 minutes, turning twice while baking, until the skins are wrinkled and charred. If you have a gas stove you can roast the peppers faster by setting them directly over a high flame, turning often until they are completely blackened. Pierce each of the jalapenos with a skewer to hold them over the flame without burning your fingers. Drop the blackened peppers into a covered container for a couple of minutes after charring and the skin should easily wash off in cold water. Remove the stems and seeds and dice.
4. Make the creamy salsa dressing by measuring the mayonnaise into a blender. Add 1 teaspoon of diced roasted poblano, 1 teaspoon of diced roasted red pepper, and 1 tablespoon plus 1 teaspoon of diced roasted jalapeno and the remaining dressing ingredients to the blender and blend on medium speed until the peppers and onions are reduced to small bits. Pour the dressing into a covered container and chill it until you are ready to serve the salads.
5. Make the spicy pepitas by preheating the oven to 325 degrees F. Combine the chipotle pepper, onion powder, garlic powder, paprika, and salt in a small bowl. Pour the lime juice into another small bowl, then add the pepitas. Stir the pepitas in the lime juice until they are all moistened, then sprinkle the seeds with the spice blend. Spread the seeds out on a baking sheet, then pop it into your preheated oven for 5 minutes or until the seeds begin to darken. Set aside.
6. Build each salad by combining the chopped lettuce and measure 6 cups into a large bowl. Sprinkle 2 tablespoons of black beans on each salad followed by 2 tablespoons of grilled corn and a tablespoon each of the diced poblano and diced red bell pepper. Sprinkle 2 tablespoons of the cheese blend on each salad followed by 4 grape tomatoes. Place one-quarter of the sliced chicken on each salad, then sprinkle each salad with 2 tablespoons of spicy pepitas and top it off with about ¼ cup of
tortilla chips or strips. Serve 3 to 4 tablespoons of the dressing on the side for each salad. |
This recipe for CHICK-FIL-A SPICY SOUTHWEST SALAD is from