Name: Shredded Chicken Mexican Salad with Creamy Cilantro Dressing
Yield: 4 servings
Ingredients: 2 Chicken Breast (skin on bone in) (1.5 lbs raw bone in); salt to taste; pepper to taste; 2 ½ tsp chili powder; 1 tsp dried oregano; ½ tsp garlic powder; 8 cups lettuce, chopped; 1 bell pepper, diced (160g); 1 corn on the cob, cut off cob (1 1/4 cup) (190g); ⅓ cup cotija cheese (2 oz); a few leaves of cilantro, chopped for garnishment; 1 ⅓ cup cilantro; 1 large garlic clove, minced; ¼ cup plain whole milk yogurt; 3 tbsp Extra Virgin Olive Oil; 1 ½ tsp fresh squeezed lime juice; ½ tsp salt; 1 tbsp water

AuthorKayley O'Brien

Yields4 Servings

Total Time45 mins

Ingredients:

Salad-

2 Chicken Breast (skin on bone in) (1.5 lbs raw bone in)

salt to taste

pepper to taste

2 ½ tsp chili powder

1 tsp dried oregano

½ tsp garlic powder

8 cups lettuce, chopped

1 bell pepper, diced (160g)

1 corn on the cob, cut off cob (1 1/4 cup) (190g)

⅓ cup cotija cheese (2 oz)

a few leaves of cilantro, chopped for garnishment

Dressing-

1 ⅓ cup cilantro

1 large garlic clove, minced

¼ cup plain whole milk yogurt

3 tbsp Extra Virgin Olive Oil

1 ½ tsp fresh squeezed lime juice

½ tsp salt

1 tbsp water

Recipe:

Preheat the oven to 375 degrees Fahrenheit.

Salt and pepper the chicken breasts and place them on a baking sheet, skin side up. Bake for about 35-45 minutes till done. Your chicken is done when you get an internal temperature of 155 degrees Fahrenheit or you cut into a thick part of the breast and the meat is no longer pink and the juices run clear. Once done let sit on the counter for 10 minutes let cool and reabsorb the juices.

Once cool, remove the bone and shred the chicken with a fork or two and your hands. Mix in the chili powder, oregano, garlic powder, and a dash more salt.

While the chicken is still cooking prepare the salads and dressing. For the salads divid the lettuce, pepper, corn and cotija cheese amongst 4 plates or Tupperwares.

For the dressing, combine all the dressing ingredients in a blender and blend till smooth.

Finally, assemble the salads. Divid the chicken into 4 servings and place one serving on each salad. Top with some chopped cilantro leaves and serve with 1/4 of the dressing and enjoy.

Ingredients