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Chile Chicken Salad:




Source of Recipe


Good Things Utah
Chile Chicken Salad:

http://video-static.clipsyndicate.com/zStorage/clipsyndicate/101/2011/09/20/01/50/755e25ac9c2f85b779d1821051dc598c.hcfzktpcprvzbjyelzrj.jpg

Courtesy: Z'Tejas

1 Chile Glazed Chicken Marinated

2½ oz. Spring Mix

½ oz Red Cabbage

1 oz. Iceberg Lettuce, shredded

2 oz Grape Tomatoes

1 oz. Red Onion, thinly sliced

½ Fresh Avocado, diced

1 oz. Spdl Pickled Chipotle Pepper Mix

1½ oz. ladle Apricot Dressing

Chile Glaze:

2 Tbsp Paprika

1 Tbsp Cayenne

1 tsp Cumin

1 Tbsp Salt -Kosher

1 Tbsp Garlic chop

1 tsp Black pepper

½ cup Olive oil



In a salad mixing bowl, add spring mix, red cabbage, iceberg, tomato, red onion, avocado, pickled chiles, and dressing. Lightly toss to mix ingredients and coat lettuce with dressing. Place salad mixture in chilled colored pasta bowl insuring that lettuce is mound as high possible and some of the tomatoes, avocadoes and onions are visible and some around salad. Place chicken on top of prepared salad. Sprinkle queso fresco over entire salad.

Chile Glaze:


In a large S/S bowl mix all ingredients together and with a wire whip mix well. Use immediately to marinade chicken breast.