Rick Bayless' Mexican Chicken Salad With Guacamole And Fresh Romaine Recipe
Prep Time:
1 hour
Cook Time:
15 minutes
Servings:
Ingredients
  • 1/2 cup vegetable or olive oil
  • 4 cloves garlic
  • fresh hot green chiles to taste (2 serranos or 1 large jalapeño)
  • 1/2 cup fresh lime juice
  • 3/4 cup cilantro
  • freshly ground black pepper
  • salt
  • 4 medium sized chicken breast halves
  • 1 medium white onion
  • 2 ripe avocados
  • 2 romaine hearts
  • 1/3 cup grated Mexican queso añejo or other garnishing cheese like Romano or Parmesan
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Put sliced romaine into a large bowl, dress with the remaining third of the marinade and toss to combine.
  6. 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.
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