Ensalada Del Pollo Asado

Title:
Ensalada Del Pollo Asado

Yield:
6 Servings

Categories:
Tabasco




Ingredients:





     6    Boneless; skinless chicken


          -breasts (6 ounces each,


          -trimmed)


     6    Scallions; trimmed


     2 tb Olive oil


     2 tb Lime juice; (1 lime)


     1 tb Seasoned salt


 1 1/2 ts TABASCO? pepper sauce


     1 ts Chopped garlic


     3    Poblano or other medium-hot


          -green chile peppers


     1 sm Romaine lettuce; (about 12


          -ounces), cut into large


          -piece, well rinsed and


          -dried


     1    Head Boston lettuce leaves;


          -separated, well rinsed and


          -dried


    12    Ears pickled baby corn;


          -drained


     6 oz Jicama; pared, cut into 1


          -1/2 x 1/4 x 1/4-inch


          -julienne OR water


          -chestnuts, cut into thin


          -strips


     1 md Cucumber; (about 6 ounces),


          -pared, seeded, sliced


     1 lg Ripe; red tomato (9 ounces),


          -blanched, skinned cut into


          -6 wedges


     1 lg Yellow tomato; (about 9


          -ounces), blanched, skinned,


          -cut into 6 wedges, or


          -yellow cherry tomatoes left


          -whole


     1 c  Cilantro sprigs


          Tomato-Poblano Vinaigrette;


          -(recipe follows)


     6    Flour tortillas; (10 inch),


          -warm






 Marinate chicken and scallions in oil, lime juice, seasoned salt, Tabasco


 pepper sauce and garlic 2 to 3 hours. Roast chile peppers over medium-low


 flame, turning often, until skins are charred. Let stand in covered bowl 10


 minutes. Scrape away skins, rinse peppers well and seed them. Cut 2 peppers


 into 1/4-inch thick strips; reserve for salad. Cut 1 pepper into 1/4-inch


 dice; reserve for Tomato-Poblano Vinaigrette. At serving time, prepare


 mesquite grill. Arrange romaine and Boston lettuce leaves on 6 large


 plates. Garnish each decoratively with poblano chile strips, pickled baby


 corn, jicama, cucumber, tomato wedges and cilantro sprigs. Grill chicken


 turning once, until just cooked through, 12 to 15 minutes. Add scallions in


 last 3 or 4 minutes of grilling. Cut each breast into 1/2-inch thick


 slices. Fan slices on top of salads. Garnish each with a scallion. Drizzle


 some vinaigrette over each salad. Serve immediately with warm tortillas.


 Pass additional vinaigrette separately.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Mar 25, 1998