Grilled Chicken Salad with Tomatoes, Avocados, and Chile Dressing

Grilled Chicken Salad with Tomatoes, Avocados, and Chile Dressing
Photo by Ellen Silverman

Ingredients

  • 1 large ripe tomato, cut in ½-inch chunks
  • 3 large cloves garlic, minced
  • ½ cup lightly packed chopped cilantro leaves
  • 1 small red onion, chopped
  • Juice of 2 limes (about 3 Tbs.)
  • Kosher salt and freshly ground black pepper to taste
  • 1 jalapeño, cored, seeded, and finely minced
  • + 13 more ingredients
    • ½ cup olive oil
    • ½ cup fresh lime juice
    • Kosher salt to taste
    • 1 canned chipotle chile, puréed (optional)
    • 2 large ripe Haas avocados, cut in ½-inch chunks, tossed in lime juice
    • 1 serrano, cored, seeded, and finely minced
    • 1 fresh poblano, roasted, peeled, and chopped
    • ¼ cup orange marmalade
    • 1 small bunch chopped scallions (green parts only)
    • ¼ cup tequila
    • 8 boneless, skinless chicken breast halves, pounded slightly to flatten
    • Handful of radishes, rinsed and sliced
    • 1/3 cup olive oil

In a nonreactive container, combine the chicken with the marinade ingredients. Swish to combine. Marinate about 2 hours at room temperature or 4 hours in the refrigerator. Heat a gas grill to high or prepare a hot charcoal fire. Grill the chicken until just done, about 5 minutes per side. Set as...

View full recipe at Fine Cooking

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