- 2 chicken breasts, bone-in with skin
- 3-4 peppers, he used ones from the garden, but jalapeno and green peppers would be fine
- 1-15 oz. can black beans
- 2-3 ears fresh corn
- Emeril chicken rub
- 4-6 limes
- 1/2 small red onion, sliced
- a mixture of romaine, arugula, spinach (he also used a lettuce I was growing in the garden)
- 1 avocado, chopped
- 2-3 small tomatoes, chopped
- olive oil
- salt & pepper
FOR THE DRESSING
- 2 bunches cilantro, course chopped
- 3-4 peppers, roasted on a fire
- 2-3 cloves garlic, rough chopped
- 3 TBS Herdez green tomatillo salsa
- 2-3 TBS mayo
- 1/2 lime juice
- olive oil, about 1 TBS, enough to moisten
- salt & pepper to taste
These are the peppers he picked in the garden, but you can use your favorites. Roast them on a hot fire until black. Put in a Ziploc bag and when cool, peel off the blackened part and chop–use the seeds if you like it hot.
Put the cilantro and garlic in a small food processor and blend until smooth, but still a little chunky.
Add the peppers and blend. Squeeze in the lime juice and Herdez tomatillo salsa. Blend again.
Drizzle in the olive oil and taste. Add salt and pepper as needed.
Season the breasts with the Emeril Chicken Rub and put them in a large Ziploc bag. Add a little juice from the black beans, (I know, it seems odd, but he did it and it was good), the juice of 3-4 limes and the whole lime after you squeeze it, and the corn milk (the juicy milk part that’s left when you cut the corn off the cob).
Cut the corn off the cob…and then…
Make sure the grill is super hot and spray with Pam to get good grill marks on the chicken. (I never knew that!)
Had to add a photo of the chef at work.
Put chicken skin side down on a hot grill, sear for 30 seconds, and half-turn to get the grill marks.
Add the corn, beans and red onion to the bowl of greens. Add some dressing and toss.
Here’s a quick way to chop the avocado.
Season the avocado and tomato with salt and pepper.
Make sure chicken is 180 degrees when you test it with a thermometer. You don’t want anyone to get sick. Let chicken rest for 5 minutes.
Put a pile of greens with the corn, onion and beans on the plate. Top with avocado and tomato, then place chicken strips on top. Spoon dressing over the plate and get ready for a great meal.
You can eat it just like that…or…add a few crumbled Hav’a Corn Chips like I did for the best chicken salad ever!
Tags: chicken salad, cilantro dressing, roasted chicken salad with cilantro dressing, roasted pepper cilantro dressing
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