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Rec: Southwestern Chopped Chicken Salad

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Posted to Thread #11531 at 1:27 pm on Jul 31, 2008

Opus 5 Southwestern Chopped Chicken Salad

Chef John Belleme's tip: A nice way to present this salad is to reserve some of the colorful ingredients to place on top. If you are in a hurry, use precooked chicken pieces such as Perdue Short Cuts (Southwestern Style recommended) and use thawed frozen or drained canned corn kernels.

1 tablespoon vegetable or olive oil
1 tablespoon lime juice
1 tablespoon blackening spice
1 clove garlic, minced
1 pound boneless skinless chicken breast
3 cups bite-size pieces romaine lettuce
1/4 cup medium diced roasted red peppers (piquillo peppers recommended; from a jar are fine)
1/2 cup roasted corn kernels*
1/4 cup crisp-cooked bacon pieces
4 scallions, sliced thinly (white and green parts)
1 small whole Hass avocado, peeled, pitted and diced medium
1/2 cup crumbled crispy tortillas chips
6 tablespoons grated monterey jack or manchego cheese
cup whole cilantro leaves
Salt and cracked black
pepper, to taste

Chipotle Lime Vinaigrette (recipe given)

Combine the oil, lime juice, blackening spice and garlic. Rub over the chicken and place on a plate. Cover and refrigerate at least 30 minutes or up to two hours. Preheat a gas or charcoal grill or the oven to 375 degrees. Cook about 20 minutes until juices run clear. If you're going to serve the salad immediately after cooking the chicken, cut the chicken into 3/8-inch cubes while still hot. Combine with lettuce, red peppers, corn, bacon, scallions, avocado, chips, cheese, cilantro leaves, salt and pepper. Toss with dressing and serve.

If the salad is to sit on a buffet table, chill the chicken before dicing and combining it with the remaining ingredients. Makes 4 to 6 servings.

To roast in the oven: Preheat oven to 425 degrees. Place drained corn on a baking pan with sides and cover with foil. Roast 25 minutes. Pierce the foil with a skewer or the tip of a knife. You should be able to smell the corn roasting or see steam escape from the pan (be careful you don't burn yourself). If you don't smell it or see steam, raise the oven temperature to 475 degrees and return the corn to the oven 15 minutes. When it is cooked, remove corn from the oven, uncover and let sit until cool enough to handle.

Link: Southwestern Chopped Chicken Salad


Eat, drink, and be merry, for tomorrow we may diet.
Harry Kurnitz


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