Mexican Salad

Dave Schultz,

Saucers Café

Adobo style shredded chicken and the addition of nutrient rich superfoods hit the mark, giving this salad heartiness and nutritional clout. It’s easy to see why this salad has been a fan favourite at Saucer’s Café for years. It uses familiar ingredients, easy to find too. Chef Dave advocates combining robust flavours, contrasting textures and fresh greens make eating well a cinch. 

Ingredients

1 head romaine lettuce

1/2 cup canned black beans, rinsed

1/2 cup corn kernels, boiled or grilled

1/2 Greenland Gardens fresh tomato, diced 

1 green onion, sliced

1 avocado, sliced

1 handful corn tortilla chips

2 Adobo chicken breasts

1/4 cup honey lime cumin vinaigrette

Chipotle Spice 

1 Tbsp chipotle powder

1 tsp oregano

1 tsp salt

1 tsp black pepper, ground

1 tsp cayenne 

Adobo Chicken

2 chicken breasts

2 Tbsp chipotle spice (recipe above)

1 tsp minced garlic

1/4 cup vegetable oil

Honey Lime Cumin Vinaigrette

1 Tbsp fresh minced garlic

2 Tbsp ground cumin

3 Tbsp fresh lime juice

1/4 medium white onion, finely chopped

1/2 cup Manitoba honey

1/2 tsp salt and pepper

2 cups olive oil

Method

Chipotle Spice

1.  In a bowl, mix all ingredients together.

Adobo Chicken

1.  In a bowl, mix together dry spices, garlic and oil.
2.  Add chicken and toss gently in spice/oil mixture.
3.  Marinate chicken for a few hours or overnight.
4.  In a preheated oven of 375°F, place marinated chicken on a sheet pan and cook for 20 minutes. 
5.  Turn chicken breast over and cook for an additional 15 – 20 minutes until done. Internal temperature should be 170°F.
6.  Remove from oven.
7.  While still warm, pull apart with two forks until chicken is shredded.

Honey Lime Cumin Vinaigrette

1.  Add ingredients, except for olive oil, into mixing bowl.
2.  Whisk in oil while pouring at a slow drizzle.

Assembly

1.  Add lettuce to a medium bowl.
2.  Toss the lettuce with vinaigrette amount to taste. 
3.  Add the corn, black beans, tomatoes, green onions and toss.
4.  Divide into two servings.
5.  Add sliced avocado and corn chips.
6.  Top with adobo chicken.

Yield 2 servings