inthekitchen
Dave Schultz Saucers Café Adobo style shredded chicken and the addition of nutrient rich superfoods hit the mark , giving this salad heartiness and nutritional clout . It ’ s easy to see why this salad has been a fan favourite at Saucer ’ s Café for years . It uses familiar ingredients , easy to find too . Chef Dave advocates combining robust flavours , contrasting textures and fresh greens make eating well a cinch .
Mexican Salad
INGREDIENTS 1 head romaine lettuce 1 / 2 cup canned black beans , rinsed 1 / 2 cup corn kernels , boiled or grilled 1 / 2 Greenland Gardens fresh tomato , diced 1 green onion , sliced 1 avocado , sliced 1 handful corn tortilla chips 2 Adobo chicken breasts 1 / 4 cup honey lime cumin vinaigrette
Chipotle Spice 1 Tbsp chipotle powder 1 tsp oregano 1 tsp salt 1 tsp black pepper , ground 1 tsp cayenne
Adobo Chicken 2 chicken breasts 2 Tbsp chipotle spice ( recipe above ) 1 tsp minced garlic 1 / 4 cup vegetable oil
Honey Lime Cumin Vinaigrette 1 Tbsp fresh minced garlic 2 Tbsp ground cumin 3 Tbsp fresh lime juice 1 / 4 medium white onion , finely chopped 1 / 2 cup Manitoba honey 1 / 2 tsp salt and pepper 2 cups olive oil
METHOD Chipotle Spice 1 . In a bowl , mix all ingredients together .
Adobo Chicken 1 . In a bowl , mix together dry spices , garlic and oil . 2 . Add chicken and toss gently in spice / oil mixture . 3 . Marinate chicken for a few hours or overnight . 4 . In a preheated oven of 375 ° F , place marinated chicken on a sheet pan and cook for 20 minutes . 5 . Turn chicken breast over and cook for an additional 15 - 20 minutes until done . Internal temperature should be 170 ° F . 6 . Remove from oven . 7 . While still warm , pull apart with two forks until chicken is shredded .
Honey Lime Cumin Vinaigrette 1 . Add ingredients , except for olive oil , into mixing bowl . 2 . Whisk in oil while pouring at a slow drizzle .
Assembly 1 . Add lettuce to a medium bowl . 2 . Toss the lettuce with vinagrette amount to taste . 3 . Add the corn , black beans , tomatoes , green onions and toss . 4 . Divide into two servings . 5 . Add sliced avocado and corn chips . 7 . Top with adobo chicken .
Yield 2 servings
ciao ! / summer / two thousand twenty-two 15