Thursday, March 29, 2012
Healthy Mexican Chicken Salad
Even though this dish may look like a big mish-mosh, looks can be deceiving, and I want to tell you that it's actually quite delicious. Just something I made up out of ingredients I had on hand, it's a Mexican style chicken salad, with roasted chicken, tomatillo sauce, garlic, fresh greens and cheese on top. Being an extremely low maintenance dish, it'll take you under an hour to prepare and it keeps well for leftovers for the next day or two. You can put it in a sandwich too!
Healthy Mexican Chicken Salad (serves 2)
3-4 pieces of chicken thighs
Mixed greens or baby arugula or spinach
1 head of garlic
3-4 thin pieces of fresh mozzarella cheese
1/2 cup of tomatillo sauce (I use Trader Joe's brand)
Good quality balsamic vinaigrette
Salt and pepper to taste
Preheat oven to 375 degrees.
Place the chicken in a lightly oiled baking dish (I use ceramic) and season with salt and pepper. Cover with tomatillo sauce and bake for about 35 minutes or until the top is golden brown. Add the cheese at the last 5 minutes of baking, just to melt it. In addition to the chicken, prepare the garlic, for roasting by slicing the top off the garlic, covering it with a modest amount of olive oil, salt and pepper and then wrap it in aluminum foil. Bake together with the chicken.
Let the chicken cool slightly and then place on the bed of greens. Do the same with the garlic and then lightly coat the salad with a little bit of olive oil and balsamic vinaigrette.
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