Mexican Chopped Salad

Name: Mexican Chopped Salad
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 296 milliliters canola oil; 1 Tbsp cider vinegar; 237 milliliters tightly packed coarsely chopped cilantro; 6 4-inchs corn tortillas, cut into 2-by-1/4-inch strips; 2 Tbsps minced garlic; 1 green bell pepper; 2 ripe Hass avocados, cut into 1/2-inch dice; 1 small jalapeño—stemmed, seeded and minced; 454 grams small jicama , peeled and cut into 1/2-inch dice; 6 servings Kosher salt; 7 Tbsps fresh lime juice; 6 servings Freshly ground pepper; 2 red bell peppers; 1 medium red onion, finely diced; 6 skinless, boneless chicken breast halves; 1 Tbsp sugar; 5 larges tomatillos, husked and cut into thin wedges; 2 tomatoes, seeded and diced

The recipe Mexican Chopped Salad could satisfy your Mexican craving in roughly 2 hours and 15 minutes. For $2.72 per serving, you get a main course that serves 6. Watching your figure? This gluten free and dairy free recipe has 394 calories, 28g of protein, and 18g of fat per serving. A mixture of jicama, cider vinegar, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalapeo and 1 teaspoon of salt.

Ingredients you will need

Canola Oil

Lime Juice

Garlic

Salt

Equipment you will use

Baking Pan

Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.

Ingredients you will need

Whole Chicken

Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes.

Ingredients you will need

Green Pepper

Equipment you will use

Broiler

Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Peel the peppers, discard the stems and seeds, then dice.

Ingredients you will need

Peppers

Seeds

Wrap

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Plastic Wrap

Bowl

Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes.

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Tortilla Strips

Drain on paper towels and sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth. Season the vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Lime Juice

Cilantro

Vinegar

Sugar

Cooking Oil

Equipment you will use

Blender

Heat a large cast-iron grill pan and lightly rub it with oil.

Ingredients you will need

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill Pan

Remove the chicken from the marinade and scrape off any garlic and jalapeo bits. Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, 10 to 12 minutes.

Ingredients you will need

Marinade

Whole Chicken

Garlic

Equipment you will use

Grill

Transfer to a work surface and let stand for 10 minutes, then cut into 3/4-inch dice.

In a large bowl, combine the roasted peppers with the tomatoes, avocados, onion, jicama, tomatillos and chicken.

Ingredients you will need

Tomatillos

Avocado

Tomato

Whole Chicken

Peppers

Jicama

Onion

Equipment you will use

Bowl

Add the vinaigrette and toss gently to coat; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Transfer the salad to a large platter, scatter the fried tortilla strips on top and serve.

Ingredients you will need

Tortilla Strips

Equipment

Ingredients

Servings:

296milliliters

canola oil 1Tbsp

cider vinegar 237milliliters

tightly packed coarsely chopped cilantro 64-inchs

corn tortillas, cut into 2-by-1/4-inch strips 2Tbsps

minced garlic 1

green bell pepper 2

ripe Hass avocados, cut into 1/2-inch dice 1small

jalapeño—stemmed, seeded and minced 454grams

small jicama , peeled and cut into 1/2-inch dice 6servings

Kosher salt 7Tbsps

fresh lime juice 6servings

Freshly ground pepper 2

red bell peppers 1medium

red onion, finely diced 6

skinless, boneless chicken breast halves 1Tbsp

sugar 5larges

tomatillos, husked and cut into thin wedges 2

tomatoes, seeded and diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.