Ensalada Del Pollo Asado

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Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (1 lime)
  • 1 tablespoon seasoned salt
  • 1 1/2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon minced garlic
  • 6 (6-ounce) boneless, skinless chicken breast halves, trimmed
  • 6 green onions
  • 3 poblano or other medium-hot green chile peppers
  • Tomato-Poblano Vinaigrette
  • 1 small head romaine lettuce (about 12 ounces), rinsed well, dried, and cut into large pieces
  • 1 head Boston lettuce, leaves separated, rinsed well, and dried
  • 12 ears pickled baby corn, drained
  • 6 ounces jicama, peeled and cut into 1 1/2 x 1/4 x 1/4-inch julienne, or water chestnuts, cut into thin strips
  • 1 medium cucumber, peeled, seeded, and sliced
  • 1 large ripe, red tomato, blanched, peeled, and cut into 6 wedges
  • 1 large yellow tomato, blanched, peeled, and cut into 6 wedges, or yellow cherry tomatoes left whole
  • 1 cup cilantro sprigs
  • 6 (10-inch) flour tortillas, warmed

Preparation

Combine oil, lime juice, seasoned salt, TABASCO® Sauce, and garlic in a large bowl and mix well; add chicken and green onions and coat well with marinade. Cover and marinate in refrigerator for 2 to 3 hours.

Roast chile peppers over a medium-low flame until skins are charred, turning often. Let stand in a covered bowl for 10 minutes. Scrape away skins, rinse peppers well, and remove seeds. Cut two peppers into 1/4-inch-thick strips and reserve for salad. Cut remaining pepper into 1/4-inch dice and use to prepare Tomato-Poblano Vinaigrette.

Thirty minutes before serving time, preheat a grill, using mesquite chips. Arrange lettuce on 6 large plates. Garnish each decoratively with poblano chile strips, baby corn, jicama, cucumber, tomato wedges, and cilantro.

Grill chicken just until cooked through, 12 to 15 minutes, turning once. Add scallions in last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch-thick slices and fan out on top of salads. Garnish each with a scallion. Drizzle some vinaigrette over each salad. Serve immediately with warm tortillas. Pass additional vinaigrette separately.

Makes 6 servings.

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