Yum, Yum, Yum. Worth the work.
Recipe found Here.
INGREDIENTS
2 Grilled Chicken Breasts
1 cup Green Chile Chutney
1 cup of Caramelized Onions
2 cups Fresh Pico De Gallo
1 cup Shredded Cheese (a mix of cheddar and jack cheese)
8 cups of Fresh Lettuce mix (a combination of red and green leaf is optimal)
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DIRECTIONS
For the chicken:
For the chicken:
1.Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2.On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.
2.On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.
For onion:
1.Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2.Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.
Assembly:
2.Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.
Assembly:
On individual plates, pile with mixed greens, add a cup of Fresh Pico De Gallo. Add the warm chicken mixture and top with cheese and a cilantro lime dressing. Serve.
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