Tuesday, September 23, 2008

Rosie's Chicken Salad with Tomatillo Dressing

Confession: I haven't tasted this yet - it's in the process of being "assembled" right now. But it looks and smells tasty. A sure-fire winner. Plus, you get to buy TOMATILLOS. I didn't know what a tomatillo was until last night at Winco (they do resemble an armadillo, if you were wondering). Also, I don't know why this font is so big and in bold. I'm not trying to be emphatic. Except for the capital letter part.

2 bunches of Romaine lettuce

Tortilla strips

Grilled chicken breasts

Avocado (optional)

1 ½ cups of Romano cheese

Tomatillo dressing

Zaterain’s black bean rice mix (prepared as directed-I add ¾ c. white rice, 1 ½ c. water)

½ bunch fresh cilantro (optional)

2 cans black beans, rinsed

Fresh lime slices (optional)

Chicken Garlic Lime Marinade:

¼ c. olive oil

Juice from 2 fresh limes

6 Tbl. Soy sauce

1 tsp. salt

¼ c. red wine vinegar

1 ½ tsp. black pepper

6 Tbl. Worcestershire sauce

Cloves of crushed fresh garlic

6 boneless, skinless chicken breasts

In a large resealable bag, blend all in the bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Rosie’s Tomatillo Dressing:

1 jalapeno pepper

¾ jar of Ranch dressing

2 medium tomatillos cut into bite size

Salt to taste

½ bunch fresh cilantro

Juice from 1 fresh lime

Pour Ranch dressing in blender, add tomatillo pieces and cilantro and jalapeno. Blend on high for about 1 minute or until the sauce is smooth. Pour in lime juice and blend.

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