Mexican-Style Grilled Chicken Salad
Votes: 1
Time: 1 hour 15 minutes plus marinating time
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
All the ingredients in this vibrant Mexican-inspired salad and its dressing are grilled. To make the dressing, the jalapeño pepper is blended with tomatillos, citrus juice, and spices. Some of this dressing is reserved for serving, while the rest becomes a marinade for the chicken thighs. Soak them in the mixture for several hours (or overnight) to infuse the chicken with the spicy flavors. Before assembling the salad, the chicken is grilled along with the peppers, red onion, pineapple, and limes, then cut into large pieces and served on tortillas and lettuce leaves. This appetizer looks very vibrant and appetizing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg boneless and skinless chicken thighs (about 6 pcs.)
- 1 jalapeno pod
- 450 g of peeled and washed physalis
- 1 orange, cut in half
- 2 limes, cut in half
- 1 small bunch cilantro, chopped
- 1 tbsp fresh oregano
- 1 teaspoon chili powder
- 2 cloves of garlic
- 3 sweet peppers of different colors, halved and seeded
- 1 poblano pod, halved and seeded
- 2 small red onions, sliced into 2.5cm thick rings.
- Half a pineapple, cored and cut into 1cm thick slices.
- 6 corn tortillas
- 6 small heads of lettuce, cut into 4 pieces
- 0.5 cup crumbled cotija cheese
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Cooking the dish according to the recipe:
- Preheat grill to medium-high heat and brush grates with vegetable oil.
- Prepare the dressingGrill the jalapeño and tomatillo, turning, until the vegetables are well-charred and softened, about 5 minutes for the jalapeño and 20 minutes for the tomatillo. Transfer to a platter. Grill the orange and 1 lime, cut-side down, until crisp, charred, about 2 minutes. Transfer to a platter. Turn off the grill.
- Remove the stems from the jalapeños (and seeds, if you want to tone down the heat); place in a blender. Add the tomatillos, juice the roasted orange and lime, add the cilantro, oregano, chili powder and garlic. Season with salt and pepper; process until smooth. Transfer half the dressing to a large bowl, add the chicken, and toss to combine. Cover and refrigerate for 4-6 hours. Refrigerate the remaining dressing until ready to serve.
- Preheat grill to medium-high heat; brush the grates generously with vegetable oil. Brush the bell peppers, poblano peppers, and red onion with vegetable oil. Grill, turning, until the vegetables are browned and tender, about 15 minutes; transfer to a cutting board. Meanwhile, remove the chicken from the marinade and grill, turning once, until cooked through, 10 to 12 minutes; transfer to a cutting board. Brush the pineapple and remaining lime with vegetable oil. Grill until grill marks appear, about 3 minutes; transfer to a cutting board. Heat the tortillas on the grill.
- Arrange the lettuce on a platter. Thinly slice the bell pepper, poblano, chicken, and pineapple. Arrange the lettuce leaves along with the red onion. Sprinkle with cheese and season with salt and pepper to taste. Serve with grilled limes, tortillas, and the reserved dressing.
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