Southwestern Grilled Chicken Salad with Anaheim Chiles
4 chicken breast halves (6 to 8 ounces each), skinless and boneless
3 tablespoons canola oil
1/4 cup low-fat or reduced-calorie mayonnaise
2 tablespoons red wine vinegar
1 tablespoon commercial chili powder
3 green Anaheim chiles
1 pound romaine lettuce, washed and trimmed
2/3 pound jicama, peeled and julienned
Kernels from 4 medium ears of sweet corn, or 2 cups frozen corn, cooked
3 medium ripe tomatoes (about 1 pound), cored and cut into wedges
1/2 cup fresh cilantro leaves
Put the chicken breasts in a shallow dish large enough to hold them in a single layer, and pour the oil over the top, turning to coat. Let stand for 30 minutes. Combine the mayonnaise, red wine vinegar, and chili powder in a small bowl. Preheat the broiler. Roast the chile peppers under the broiler, turning as each side blackens. When blackened all over, remove from oven, put hot chiles in a paper bag, close it, and let them steam. When cooled, peel the chiles, remove the stems, scrape out the seeds, and cut into 1-inch pieces. Set aside. Tear the romaine leaves into bite-sized pieces and put them in a large bowl. Add the jicama, corn kernels, roasted chiles, tomatoes, and cilantro to the lettuce. Prepare the grill. Grill the chicken until done, or about 4 minutes on each side. Pour the chili mayonnaise over the romaine and vegetables and toss gently but thoroughly. Divide among four plates. Slice the chicken and put it on top.
Yield: 4 servings
From The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie
via All_Around_Cooking
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