Indulge In {Loaded Fiesta Salad}

It may not by taco Tuesday or fiesta Friday, but it is Thursday and time to share another crowd pleasing recipe with you. It's no secret we are huge fans of Mexican food and we've been trying to eat more salads recently. So, for dinner the other night, I decided to combine the two and it turned out amazing. I roasted corn, chopped up some fresh tomato and avocado and threw it all over a bed of lettuce with grilled chicken, jalapeno lime vinaigrette and crispy tortilla pieces. Even the non-salad eater (Rob!) went back for seconds. It was full of flavor combining the right amount of citrus and spice. To be honest, I could have just eaten the roasted corn, tomato, and avocado portion all on it's own! This salad has made it into the regular rotation and I know it will make a great item to serve at summer gatherings too. Here's the recipe...

:: For the Roasted Corn Salad ::
(2) Ears Corn on the Cobb, shucked
Olive Oil
Garlic Powder
Chili Powder
(2) Tomatoes On The Vine, diced
(1) Haas Avocado, diced
1/8 Cup Lime Juice

1. Drizzle olive oil over corn, dust with garlic powder and chili powder. Grill over medium high heat approximate 3-4 minutes on each side or until slightly charred. Remove from grill. Slice of kernels.
2. In a bowl, combine corn kernels, diced tomato, avocado, salt and lime juice. Set aside.

:: For the Chicken ::
(6) Boneless Skinless Chicken Breast
1 Cup Worcestershire
Garlic Powder

1. Combine worcestershire, garlic powder, salt and pepper in a large bag with chicken. Let marinade for 1 hour.
2. Grill over medium high until good throughly. Remove from heat and let stand for 3-5 minutes. Slice and set aside.

:: For the Jalapeno Lime Vinaigrette ::
(1) Jalapeno Pepper, seeded and sliced
(1) Clove Garlic
1/4 Cup Lime Juice
1/3 Cup Honey
2 Teaspoons Balsamic Vinegar
1/4 Cup Packed Cilantro Leaves
1/2 Cup Olive Oil
Salt to Taste

1. Combine all ingredients in a food processor or blender. Puree until smooth.

:: For the Crispy Tortilla Pieces ::
(4) Flour Tortillas

1. In a 450 degree oven, place tortillas on a baking sheet. Bake for 10 minutes or until golden and crisp. Let cool and crumble by hand.

:: Assembly ::
1. Over a bed of lettuce, place serving of roasted corn salad, sliced chicken and crispy tortilla. Drizzle with jalapeno lime vinaigrette and serve!

Have a delicious Thursday!

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