With an increased love and appetite for salads in warmer weather, I am always looking for new and different ones to make. So when I recently discovered a recipe for something called a Mexican Chicken Salad, I knew it was my lucky day. Had it not been for my recently acquired a taste for cilantro (in small amounts only), I might have quickly decided not to make this salad at all or make it without it.
All of the components of this salad sounded compelling to me, including the cilantro. From a salsa made with pickled jalapeños (the jarred, store-bought kind) to the avocado based dressing to the addition of jicama, I was finding it hard to resist making this Mexican Chicken Salad. I wasn't even going to let the recent scare about romaine lettuce going to be a deterrent.
As soon as I started making salad, tasting each of its' elements along the way, I knew it was a keeper. Not only is it visually appealing, it has incredibly great flavors and textures.
Up until I read the recipe for the salsa in this salad, I never knew pickled jalapeños existed! Not only do they exist, but you don't have to make them. You can buy them in a jar! In addition, to the pickled jalapeños, the salsa is made with rinsed, drained black beans, freshly squeezed lime juice (is there really any other kind?), sea salt, and grape (or cherry tomatoes). The inspiration recipe called for cutting up two whole tomatoes, but I much prefer using smaller, sweeter tomatoes, particularly when making salsas.
I wanted this salsa to be on the chunkier side, so I cut the tomatoes in a combination of halves and quarters. However, if you cut both the tomatoes and pickled jalapeños smaller, this salsa would also be great served all on its own with some tortilla chips.
As of late, I am avocado obsessed. So any salad dressing made with fresh, ripe avocados has my name on it. Using only a handful of ingredients, this salad dressing is beyond delicious. And like the salsa having another use, this salad dressing would be great served as a dip on a platter of fresh vegetables.
Using a small food processor, a whole ripe avocado, some sour cream, more freshly squeezed lime juice, a clove of garlic, some sea salt and black pepper are whirled together to create an incredibly luscious, creamy, uber-delicious salad dressing. When making this Mexican Chicken Salad, I would recommend you start by making the salad dressing and let it refrigerate for a little bit to let the flavors meld together. It will also slightly thicken, making it even easier to scoop with an ice cream scooper. Note: The salad dressing can be made earlier in the day or the day ahead.
The heartiness for this salad comes from a shredded rotisserie chicken. Yes, the one you buy at the grocery store. You could roast your own chicken for this salad, but why turn on the oven when you don't have to! One rotisserie chicken will give you more than enough meat for this salad. But be generous with the amount of chicken used in this salad, especially if you are serving it for dinner. Hint: Shred the rotisserie chicken while it is still warm. If not using immediately, put in a ziplock bag and store in the refrigerator.
When making any salad, I like to everyone to see all of its' elements on the platter before tossing it together. Using a large, oversized platter or shallow bowl, begin making the salad by spreading out all of the romaine lettuce on the bottom. I like using baby romaine in most salads, but freshly chopped romaine leaves would work equally well here. On top of the romaine lettuce begin to layout all of the other salad components, saving the chopped cilantro, green onions, and dressing for the end.
The quarter inch slices of jicama not only add color but also a nice slightly sweet crunch to this Mexican Chicken Salad. If you have never had this Mexican potato before, you are in for a treat!
When serving this Mexican Chicken Salad, you have several options. You can use a small ice cream scoop to strategically place dollops of the dressing on the salad, you could place small teaspoonfuls all over the top of the salad, or you could simply serve the dressing on the side. Any of these would work. Additionally, you could leave the salad untossed and let everyone take from all parts of it or you could toss it all together. But only after they see how beautiful it is.
I am willing to bet this salad will be making regular, repeat appearances on your table once you taste it. Make a pitcher of margaritas or palomas to go along with this Mexican Chicken Salad and I am willing to guess your friends and family will be wondering when they will be invited back again. You, however, might be wondering if they will ever want to leave your table.
Mexican Chicken Salad (slight adaptation to Nigella Lawson's Mexican Chicken Salad recipe in her cookbook "Nigella Express: 130 recipes for Good Food, Fast")
Serves 6-8 depending on portion size
Ingredients
Salad Dressing
1 large ripe avocado
1/2 cup sour cream
3 Tablespoons freshly squeezed lime juice
1 large clove garlic, peeled
1 teaspoon sea salt or kosher salt
1/4 teaspoon black pepper
Salsa
1 can (15 ounce) black beans, drained and rinsed
1 generous cup grape (or cherry) tomatoes, cut in either halves or a combination of halves and/or quarters
1/3 cup (140 g) jarred pickled jalapeños, cut in half or coarsely chopped
1 Tablespoon freshly squeezed lime juice
1 teaspoon sea salt or kosher salt
Salad
4-6 ounces baby or chopped romaine lettuce
1 to 1 1/2 pounds shredded rotisserie chicken
1/2-3/4 pound jicama, peeled and cut into 1/4 inch matchsticks
2-3 green onions, green and white parts, sliced on the diagonal
1/4-1/2 cup finely chopped cilantro
1 large ripe avocado
Directions
Salad Dressing
1. Using a small food processor, combine the avocado, sour cream, lime juice, garlic clove, sea salt and black pepper.
2. Process until smooth.
3. Scrape dressing into a small bowl. Cover and refrigerate while assembling the other ingredients.
Salsa
1. Rinse and drain the black beans.
2. In a medium sized bowl, combined the black beans, tomatoes, jalapeños, lime juice and salt. Stir to combine. Set aside until ready to use.
Salad Assembly
1. Using a large platter or bowl, layer on the romaine lettuce.
2. Place shredded chicken on a slight diagonal down the center of the platter.
3. Spoon equal amounts of the salsa on either side of the chicken.
4. Place equal amounts of the jicama on either side of the salsa.
5. Cut the avocado in half, make even slices. Scoop out and place each half on either side of the platter.
6. Using a small ice cream scoop, strategically place dollops of the dressing on the salad. Alternately drop small teaspoonfuls over the salad or serve the salad dressing on the side.
7. Sprinkle on the sliced green onions and chopped cilantro.
8. Bring to the table as arranged. Serving options: (1) Toss the salad together and serve or (2) Allow each person to take portions of the salad and place on their plates.
Notes: (1) Dressing can be made early in the day or the day ahead. It also works well as a vegetable dip. (2) If you chop the tomatoes and pickled jalapeños smaller, you could serve the salsa all on its' own with some tortilla chips. (3) Definitely wait to serve the salad before tossing it with the dressing. You want everyone to ooh and aah over it, before they start oohing and aahing after they taste it. (4) Shredding the rotisserie chicken is easier if done while the chicken is still warm.
Crabapple tree blossoms (May 2018)
