AVOCADO-POBLANO CHILE VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in non-reactive bowl and toss gently to mix. Adjust seasonings and chill. Vinegar will slightly melt the ripe avocado to a nice consistency.
- Toast pine nuts in a dry saute pan or in a 350 degree oven on a sheet pan. Pick sage leaves and parsley so as to lease little or no stem. Combine all ingredients in food processor or blender and process until a pesto consistency.
BARBECUED CHICKEN SALAD WITH CORN, AVOCADO, AND CREAMY POBLANO DRESSING
I have never been able to do the cold-pizza-for-breakfast thing, but there are some foods I just love eating cold the day after-fried or barbecued chicken, for instance. Happily, my local grocery store does rotisserie chicken, either plain or barbecue, and on weeknights when homework is taking forever, I am grateful for this easy main course salad that the kids will actually dig into. For my husband and me, it's all about the creamy, spicy poblano dressing. But for the kids it's strictly ranch-no cilantro, please! For a more substantial meal, serve this with corn bread or, better yet, jalapeño corn bread (add chopped pickled jalapeños to your favorite recipe).
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Toss all the ingredients except dressing in a salad bowl, then toss in the dressing or serve it on the side.
- Place all the ingredients in a blender and puree until smooth. Adjust seasonings as necessary.
- Feel free to also add red peppers, tomatoes, and cotija (an aged Mexican cheese) or any crumbly white cheese to the salad. This salad is also delicious with corn bread croutons. Day-old corn bread actually works best, because it will be drier. If you use fresh, you can dry it out in a 350°F oven for a few minutes.) Cut the corn bread into cubes, toss them with a little melted butter, and toast in a 350°F oven until golden brown and crisp. Let them cool, and toss with the salad.
- Grilled corn has a sweet, smoky flavor that's great on its own (eaten off the cob with butter and a squirt of lime) and in salads. You'll want to grill the corn in its husk, because this preserves moisture and imparts a distinctive sweet and "corny" flavor. Simply soak the ears in cold water for about 20 minutes. Place them directly on a medium-low grill or over pale gray coals, and cover. Grill for about 20 minutes, turning the cobs every 5 minutes to ensure even cooking. As with any cooked corn, you'll know it's done when the kernels are tender and release a milky liquid when pierced. Peel away the husk and silk and serve as you wish.
- To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove). Alternatively, you can steam the peppers in a sealed plastic bag. Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.
BBQ CHICKEN SALAD
This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.
Provided by Deborah Noe
Categories Salad
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g
GRILLED CHICKEN SALAD WITH AVOCADO DRESSING
Reserve a portion of the unused marinade for this grilled chicken salad to use in the avocado dressing. The result is a big salad with even bigger flavor!
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Whisk first 7 ingredients until blended. Reserve 1/2 cup mustard mixture; refrigerate for later use. Pour remaining mustard mixture over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.
- Meanwhile, blend avocados and 1/3 cup of the reserved mustard mixture in blender until smooth. Refrigerate until ready to serve with salad.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing with remaining mustard mixture for the last few minutes.
- Slice chicken. Cover platter with salad greens; top with chicken and tomatoes. Drizzle with avocado dressing just before serving.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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