Rick Bayless' Mexican Chicken Salad With Guacamole And Fresh Romaine
The recipe Rick Bayless' Mexican Chicken Salad With Guacamole And Fresh Romaine is ready in about 1 hour and 15 minutes and is definitely a great gluten free, dairy free, and whole 30 option for lovers of Mexican food. One serving contains 339 calories, 4g of protein, and 29g of fat. This recipe serves 4. A mixture of olive oil, chiles, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Heat the oil in a small skillet over medium heat.
Add the garlic and chiles, and cook until the garlic is soft and lightly browned, 2 to 3 minutes. Cool.In a blender, purée the lime juice, cilantro, and 1 teaspoon salt and 1/2 teaspoon black pepper, and the garlic and chile oil. Marinate the chicken with 1/3 of the mixture for up to 1 hour.
Heat a grill pan or gas grill over medium to medium-high (or start a charcoal fire and let it burn until the coals are medium hot and covered with white ash). Lightly brush the onion slices with oil and season with salt. Grill the onion and the chicken until the chicken is cooked through and the onion is well-browned, 5 to 6 minutes per side.Chop the grilled onion into small pieces and put it into a bowl. Pit and peel the avocados, scooping the flesh in with the onion.
Add another third of the garlic marinade and coarsely mash everything together with a potato masher, large fork or the back of a spoon. Taste and season with salt, usually about 1/2 teaspoon.Put sliced romaine into a large bowl, dress with the remaining third of the marinade and toss to combine.To serve, divide between four dinner plates. Put a portion of the guacamole into the center of each plate.
Cut each breast into cubes and arrange over the guacamole.
Sprinkle with queso añejo (or its substitute) and drizzle with more dressing.MORE ON PANNA: Panna is the first-ever video cooking magazine for the iPad and iPhone. Launched in late 2012, Panna combines original, high-definition video content of master chefs (Rick Bayless, Nancy Silverton, Jonathan Waxman, Seamus Mullen, Sean Brock, the Canal House, Anita Lo, Michael Tusk to name a few) making their favorite dishes in their home kitchens. Panna launched last year to great success, with over half a million downloads and counting, and was recognized as one of the Best Apps of 2012 by Apple. Download it now. Try out these Mexican recipes on Food Republic:Tuna Tartare Guacamole Recipe
Enchiladas Suizas Recipe With Chicken
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. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.
Dragonette Cellars Sta. Rita Hills Pinot Noir
2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.