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Southwestern Grilled Chicken and Mushroom Salad

Mushrom71

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24
serves

INGREDIENTS

1/2 cup chile powder
1/4 cup 2 tbsp. sugar, divided
1 tbsp. plus 1 tsp. dried oregano
2 3/4 tsp. salt, divided
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 1/2 oz. garlic, finely chopped
1 3/4 cup orange juice, divided
3 tbsp. + 1/4 cup white wine vinegar, divided
3 1/2 cups vegetable oil, divided, more as needed
8 lb. (24 halves) chicken breasts, boneless, skinless
6 lb. fresh white or crimini mushrooms
1 lb. 2 oz.(about 6) poblano chiles, cut into strips
4 lb. 8 oz. mixed salad greens
1/2 tsp. Pepper
1 lb. 2 oz. (3 cups) black beans, canned, for garnish
12 oranges, peeled and sliced, for garnish
1 lb. 8 oz. julienned jicama
1 lb. 8 oz. sliced radishes
12 oz. sliced red onions

INSTRUCTIONS

  1. 1
    For Chicken: Mix chile powder, 1/4 cup sugar, oregano, 1 1/2 tsp. salt, cloves, cinnamon, allspice, garlic, 1 cup orange juice and 3 tbsp. white wine vinegar; stir in 1/2 cup oil. Rub mixture into chicken breast halves; marinate several hours in the refrigerator.
  2. 2
    For Salad Dressing: Mix 3/4 cup orange juice with 1/4 cup white wine vinegar, 2 tbsp. sugar, 1 1/4 tsp. salt and 1/2 tsp. pepper. Beat in 3 cups of vegetable oil.
  3. 3
    Per Order: Grill 1 chicken breast, turning occasionally, until just done, about 5 minutes. When chicken is half done, add 6 mushrooms and 4 to 5 strips poblano chiles to the grill; grill, turning occasionally, until tender. Meanwhile, toss 3 oz. salad greens with 2 tbsp. salad dressing; arrange on serving plate. When chicken is done, slice thinly at a diagonal; arrange chicken and mushrooms over greens; drizzle with 1 tbsp. salad dressing. Garnish with chile strips, 1 1/2 oz. black beans, 3 oz. orange slices, 1 oz. jicama, 1 oz. radish and 1/2 oz. red onion rings.

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preparation methods
Meals/Courses
cuisines North & South American, Southwestern & Tex Mex
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