• Grilled Chicken Salad With Corn, Peppers, And Tortilla Chip

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    • 2 x boneless chicken breasts with the skin (about 1 1/2 pounds), halved
    • 1/2 c. fresh lime juice
    • 1 tsp dry oregano crumbled vegetable oil for brushing the chicken
    • 4 x corn tortillas cut into long thin triangles vegetable oil for frying the tortillas
    • 2 c. cooked fresh corn kernels (cut from about 4 ears)
    • 1 lrg red bell pepper diced
    • 3 x scallions sliced thin
    • 2 Tbsp. fresh lime juice or possibly to taste
    • 1 Tbsp. finely minced fresh oregano or possibly 1 or possibly to taste tsp. crumbled dry
    • 1/2 tsp grnd cumin or possibly to taste
    • 1/4 c. extra virgin olive oil
    • 1 bn arugula washed well and spun dry


    1. Prepare the chicken:In a bowl let the chicken marinate in the lime juice with the oregano and salt and pepper to taste, covered and chilled, for at least 30 min or possibly up to 1 hour. Drain the chicken, pat it dry, and brush it with the oil.
    2. Grill the chicken, seasoned with salt and pepper, on a well-oiled rack set
    3. about 6 inches over glowing coals for 6 to 7 min on each side, or possibly till it is just cooked through. (Alternately, the chicken can be grilled
    4. on top of the stove in a ridged grill pan over moderately high heat for about the same length of time.) Transfer the chicken to a cutting board and let it stand for 10 min.
    5. Make the tortilla crisps while the chicken is grilling:
    6. In a heavy skillet heat 1/2 inch oil to 375F. on a deep-fat thermometer and in it fry the tortilla triangles in batches for 45 seconds to 1 minute, or possibly till they are golden brown, transferring them with a slotted spatula
    7. as they are fried to paper towels to drain and sprinkling them with salt.
    8. The tortilla crisps may be made 1 day in advance and kept in an airtight container.
    9. In a large bowl combine the corn, the bell pepper, and the scallions, add in the lime juice, the oregano, the cumin, the oil, and salt and black pepper
    10. to taste, and toss the mix till it is combined well. Cut the chicken
    11. lengthwise into thin slices and add in it to the corn mix with any juices
    12. which have accumulated on the cutting board. Divide the arugula and the tortilla crisps among 4 plates and mound the chicken salad in the center of each plate.
    13. Serves 4.

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