Tuesday, May 16, 2006

Tex-Mex Chicken Salad

I'm about as Texan as winter boots, but I love southwest flavor. Here's a great marinade for chicken or white fish before you grill, or in this case, saute' for topping an otherwise cold salad.

1/3 cup white vinegar
1/3 cup olive oil
1/3 cup fresh cilantro, chopped
6 cloves garlic, minced
juice of 1 lime
2 tablespoons cumin
1 tablespoon cracked pepper
1 tablespoon dried oregano
1 teaspoon salt

Marinade your chicken for 4-6 hours. White fish would only need 1 hour or so.

I cooked the chicken (with marinade still with it, not drained) in a non-stick pan, and as it was finishing up, tossed in a handful of mushrooms to heat up. Meanwhile, in a hot cast-iron pan, I was charring up some peppers and onions. Toss the whole pile on cold lettuce, top with chopped tomatoes, cheese, salsa, diced red onions, jalapenos...

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