MARIQUITA'S CHICKEN SALAD | Peace and Love in the Kitchen

MARIQUITA’S CHICKEN SALAD

Sunday, October 24, 2010

adapted from Out of the Nest Cuckoo 2000 by Nancy Allen, Pat Glauser, Kay Bruce, Isla Reckling, Fran Fauntleroy, and Mary Whilden

Serves 4-6 but multiplies easily

Sunday dinners are simple affairs at my house. Something quick and easy like scrambled eggs or chicken noodle soup with a salad is our usual. Last week, I roasted two extra chicken breasts for the weekend. They were waiting for me Sunday evening when I opened the refrigerator to make dinner. The thought of making soup just didn’t sound right. This chicken wanted to be in a salad.

Mariquita’s chicken salad can be tossed together at a moments notice. A perfect light supper or lunch, it is mainly shredded chicken and cilantro which is tossed in a lime vinaigrette. Instead of adding a jalapeno for heat, I served it with chipotle salsa. This makes an excellent center piece to a casual family style dinner. Serve it with chips, salsa, fresh fruit, and sliced late season tomatoes or a green salad.

4-6 Tbsp extra virgin olive oil

Juice of 1 juicy lime (1-3 Tbsp)

2 chicken breasts poached (20 minutes in simmering water), or roasted, cooled, and shredded or chopped

1 cup cilantro, chopped

1 jalapeno, seeded and finely chopped

4-6 green onions, chopped, white and some green parts

salt and pepper to taste

2 avocados, chopped

Note: If your children do not care for avocados, place them in a separate bowl to be passed around the table

Note: Poaching chicken only takes about 20 minutes, but it is really convenient if you can remember to do that a few days ahead. With shredded or chopped chicken breast at the ready, you can make soups, quesadillas, enchilladas, or chicken salad in no time.

1. MAKE VINAIGRETTE: In a small bowl or measuring cup, whisk olive oil into lime juice. Taste and adjust the amount of lime juice accordingly. Season with salt to taste.

2. TOSS EVERYTHING: In a serving bowl, combine chicken, cilantro, and green onions. Add vinaigrette and toss until combined. Let rest 10 minutes.

3. SERVE: Add chopped avocado, toss and serve. Serve alone or on a bed of salad greens with tortillas or chips.