Chicken and Tortilla Salad
Chicken and Tortilla Salad
Ensalada de Pollo y TortillasGrilled chicken and crisp tortilla strips are arranged on a bed of greens tossed with tomato and avocado for a modern salad from Mexico City.
Ingrediënten
Makes 4 servings
- ½ cup corn oil or canola oil
- 4 corn tortillas cut into 1⁄4-inch-thick strips
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
- 8 cups washed and dried torn salad greens such as romaine, red or green leaf, or a mix
- ¼ cup loosely packed chopped fresh cilantro
- 1 tablespoon finely chopped fresh oregano or ½ teaspoon dried oregano Mexican variety preferred
- 1 tablespoon unseasoned rice vinegar
- 3 tablespoons olive oil
- 1 large tomato cut into 1⁄2-inch dice
- 1 large avocado Hass variety preferred, cut into 1⁄2-inch dice
- 2 jarred pickled jalapeño chiles en escabeche, seeded, veins removed, and cut into very thin strips
Instructies
- In a skillet, heat the oil over medium-high heat and fry the tortilla strips, in batches, until crisp and golden brown.
- Drain on paper towels.
- Reserve.
- Pour out all but about 2 tablespoons of the oil used to fry the tortillas.
- In the same skillet, fry the chicken breasts until golden brown on both sides and cooked through, about 8 minutes total.
- Season with salt and pepper.
- Transfer the chicken to a cutting board and let stand for about 5 minutes.
- Cut the cooled chicken into thin strips.
- Put the greens, cilantro, and oregano in a large bowl.
- Add the vinegar, oil, and salt, or to taste.
- Toss to coat the greens.
- Add the tomato, avocado and jalapeño strips.
- Toss gently to mix.
- Transfer the salad to a platter and scatter the chicken and tortilla strips over the salad.
- Divide the salad among 4 large plates.
- Slice the chicken breasts across the grain and arrange 1 sliced breast on each of the salads.
- Scatter the tortilla strips on top of each salad.
- Serve.
