Adobo Chicken Salad With Cilantro Dressing, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Adobo Chicken Salad With Cilantro Dressing

Cuisine: Tex Mex
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 4 servings
Why purchase premade packaged salads when you can prepare this most delicious adobo chicken salad at home? Add as many or as few ingredients to suit your taste.

I am a fan of a good and hearty salad for dinner anyday of the week! This adobo chicken salad is right up there as one of my favorites. Preparing fresh salads at home is much more than just chopping and slicing a bunch of vegetables. You pair the right dressing with a well seasoned portion of chicken, steak or shrimp and you have a really delicious meal. This adobo chicken salad was inspired by the popular cob salad that you find at many restaurants. I added a Mexican twist with the adobo chicken, tortilla strips and cilantro dressing. Whatever combination of vegetables you decide to add to your salads, as long as they are fresh, it will be tasty!

Ingredients

  • For the Quick Adobo
  • 2/3 cup water
  • 3-4 garlic cloves
  • 1/4 cup chile ancho powder
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  • For the Cilantro Dressing
  • 3 tablespoons finely chopped cilantro
  • 1 serrano pepper sliced
  • 1 tablespoon shallots
  • 1 garlic clove sliced
  • 1 tablespoon honey
  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • You Will Also Need
  • 2 boneless chicken breast butterflied and sliced open to make 4 pieces
  • 1 head of leafy green lettuce washed and torn into pieces
  • 1 avocado sliced
  • 12-15 cherry tomatoes sliced in half
  • 4 hard boiled eggs peled and sliced
  • 8 strips bacon cooked and chopped
  • 1 cup cotija or feta cheese crumbled
  • 1/2 cup red onion thinly sliced
  • 2 cups Fried tortilla strips
  • sliced radishes to taste
  • chopped cilantro to taste

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Directions

  1. To prepare the adobo, combine the garlic and the water in a small sauce pan. Bring to a boil and remove from heat. Pour the water, garlic and all of the remaining ingredients for the quick adobo into the blender. Secure the lid on the blender and blend on high until smooth. Taste for salt. Pour over chicken to coat evenly. Cover and marinate for at least 6 hours or overnight.
  2. To prepare the cilantro dressing, add all of the ingredients to the blender. Blend on high until smooth. Taste for salt. Keep at room temperature until ready to use.
  3. When ready, prep all of your salad ingredients before cooking the chicken. Remove chicken from the marinade and let it come to room temperature for 20 minutes.
  4. Add 3 tablespoons of oil to a skillet and preheat to medium for a few minutes. Sear the chicken for 4-5 minutes per side in the covered skillet. Transfer cooked chicken to a plate and cover loosely with some foil paper. Let chicken rest for a few minutes before slicing against the grain. Divide leafy greens and other salad ingredients onto 4 large plates. Add chicken and dressing. Add 3 tablespoons of oil to a skillet and preheat to medium for  a few minutes. Sear the chicken for 4-5 minutes per side in the covered skillet. Transfer cooked chicken to a plate and cover loosely with some foil paper. Let chicken rest for a few minutes before slicing against the grain. Divide leafy greens and other salad ingredients onto 4 large plates. Add chicken and dressing.

Chef Notes

The best tips I can suggest when preparing adobo or homemade dressing is to prepare them 1 or more days ahead of time. The flavors will bloom the longer it sits. If cilantro is not your favorite, you can easily substitute it with some fresh flat-leaf parsley.

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