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Categories:
canola oil lime juice garlic jalapenostemmed kosher salt skinless red bell peppers green bell pepper corn tortillas cilantro sugar cider vinegar freshly ground pepper tomatoes avocados red onion jicama
Viewed: 30 - Published at: 3 years agoIngredients
- 1 1/4 cups plus 2 tablespoons canola oil
- 7 tablespoons fresh lime juice
- 1 1/2 tablespoons minced garlic
- 1 small jalapenostemmed, seeded and minced
- Kosher salt
- 6 skinless, boneless chicken breast halves
- 2 red bell peppers
- 1 green bell pepper
- 6 corn tortillas, cut into 2-by-1/4-inch strips
- 1 cup tightly packed coarsely chopped cilantro
- 1 tablespoon sugar
- 1 tablespoon cider vinegar
- Freshly ground pepper
- 2 tomatoes, seeded and diced
- 2 ripe Hass avocados, cut into 1/2-inch dice
- 1 medium red onion, finely diced
- 1 small jicama (1 pound), peeled and cut into 1/2-inch dice
- 5 large tomatillos, husked and cut into thin wedges
Method
- In a large nonreactive baking dish, mix 1/4 cup plus 2 tablespoons of the canola oil with 3 tablespoons of the lime juice, the garlic, jalapeo and 1 teaspoon of salt.
- Add the chicken, turn to coat and let stand at room temperature for 1 hour or refrigerate for up to 4 hours.
- Roast the red and green peppers under the broiler or directly over a gas flame, turning occasionally, until charred all over, about 10 minutes.
- Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes.
- Peel the peppers, discard the stems and seeds, then dice.
- Meanwhile, in a medium skillet, heat 1/4 cup of the oil until shimmering.
- Add the tortilla strips and fry over high heat, turning frequently, until golden, about 2 minutes.
- Drain on paper towels and sprinkle with salt.
- In a blender, combine the remaining 3/4 cup of oil with the cilantro, sugar, vinegar and the remaining 1/4 cup of lime juice and puree until smooth.
- Season the vinaigrette with salt and pepper.
- Heat a large cast-iron grill pan and lightly rub it with oil.
- Remove the chicken from the marinade and scrape off any garlic and jalapeno bits.
- Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, 10 to 12 minutes.
- Transfer to a work surface and let stand for 10 minutes, then cut into 3/4-inch dice.
- In a large bowl, combine the roasted peppers with the tomatoes, avocados, onion, jicama, tomatillos and chicken.
- Add the vinaigrette and toss gently to coat; season with salt and pepper.
- Transfer the salad to a large platter, scatter the fried tortilla strips on top and serve.
