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Recipe: Ensalada Del Pollo Asado
Similar Categories: Ensalada, Del, Pollo, Asado
Yield: 6 Servings
6 Boned skinned chicken
-breasts - (6 oz ea);
-trimmed
6 Scallions; trimmed
2 tb Olive oil
2 tb Lime juice -; (1 lime)
1 tb Seasoned salt
1 1/2 ts Tabasco pepper sauce
1 ts Chopped garlic
3 Poblano chiles
(or other medium-hot green
-chile peppers)
1 sm Romaine lettuce - (abt 12
-oz); cut large pieces,
Well rinsed and dried
1 Boston lettuce head; leaves
-separated,
Well rinsed and dried
12 Pickled baby corn ears;
-drained
6 oz Jicama; pared, cut 1 1/2"
By 1/4" by 1/4" julienne
(or water chestnuts; cut
-thin strips)
1 md Cucumber - (abt 6 oz);
-pared, seeded,
And sliced
1 lg Ripe; red tomato - (9 oz),
-blanched, skinned,
And cut into 6 wedges
1 lg Yellow tomato - (abt 9 oz);
-blanched, skinned,
And cut into 6 wedges; (or
-yellow cherry
Tomatoes left whole)
1 c Cilantro sprigs
Tomato-Poblano Vinaigrette
6 Flour tortillas - (10" dia);
-warm
Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco
pepper sauce and garlic 2 to 3 hours. Roast chile peppers over medium-low
flame, turning often, until skins are charred. Let stand in covered bowl 10
minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers
into 1/4-inch thick strips; reserve for salad. Cut 1 pepper into 1/4-inch
dice; reserve for Tomato-Poblano Vinaigrette. At serving time, prepare
mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large
plates. Garnish each decoratively with poblano chile strips, pickled baby
corn, jicama, cucumber, tomato wedges and cilantro sprigs. Grill chicken
turning once, until just cooked through, 12 to 15 minutes. Add scallions in
last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch thick
slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle
some vinaigrette over each salad. Serve immediately with warm tortillas.
Pass additional vinaigrette separately.
6 Boned skinned chicken
-breasts - (6 oz ea);
-trimmed
6 Scallions; trimmed
2 tb Olive oil
2 tb Lime juice -; (1 lime)
1 tb Seasoned salt
1 1/2 ts Tabasco pepper sauce
1 ts Chopped garlic
3 Poblano chiles
(or other medium-hot green
-chile peppers)
1 sm Romaine lettuce - (abt 12
-oz); cut large pieces,
Well rinsed and dried
1 Boston lettuce head; leaves
-separated,
Well rinsed and dried
12 Pickled baby corn ears;
-drained
6 oz Jicama; pared, cut 1 1/2"
By 1/4" by 1/4" julienne
(or water chestnuts; cut
-thin strips)
1 md Cucumber - (abt 6 oz);
-pared, seeded,
And sliced
1 lg Ripe; red tomato - (9 oz),
-blanched, skinned,
And cut into 6 wedges
1 lg Yellow tomato - (abt 9 oz);
-blanched, skinned,
And cut into 6 wedges; (or
-yellow cherry
Tomatoes left whole)
1 c Cilantro sprigs
Tomato-Poblano Vinaigrette
6 Flour tortillas - (10" dia);
-warm
Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco
pepper sauce and garlic 2 to 3 hours. Roast chile peppers over medium-low
flame, turning often, until skins are charred. Let stand in covered bowl 10
minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers
into 1/4-inch thick strips; reserve for salad. Cut 1 pepper into 1/4-inch
dice; reserve for Tomato-Poblano Vinaigrette. At serving time, prepare
mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large
plates. Garnish each decoratively with poblano chile strips, pickled baby
corn, jicama, cucumber, tomato wedges and cilantro sprigs. Grill chicken
turning once, until just cooked through, 12 to 15 minutes. Add scallions in
last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch thick
slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle
some vinaigrette over each salad. Serve immediately with warm tortillas.
Pass additional vinaigrette separately.
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