Grilled chicken salad with roasted shallot dressing

Our own creation. This salad is great for weekday lunch or a light dinner. Delicious, healthy and easy to make.

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Name: Grilled chicken salad with roasted shallot dressing
Prep time: 30 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: Dressing:; 2 Large shallots; Olive oil for sprinkling; 2 tbsp Mölli Oaxaca Cooking Paste; 2 tbsp Wine vinegar; 4 tbsp Olive oil; 1 Garlic clove; 1/2 tsp Salt; 1 tbsp Sugar; Salt and pepper to taste; Salad; 1 lb Chicken breasts butterflied and pounded thin; 2 tbsp Mölli Oaxaca Cooking Paste; 1 pack Mixed greens or baby spinach; 1 Tomato, de-seeded cut in 1/2” cubes; 1 Avocado, cut into 1/2” cubes

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INGREDIENTS

Dressing:
2 Large shallots
Olive oil for sprinkling
2 tbsp Mölli Oaxaca Cooking Paste
2 tbsp Wine vinegar
4 tbsp Olive oil
1 Garlic clove
1/2 tsp Salt
1 tbsp Sugar
Salt and pepper ; to taste
Salad
1 lb Chicken breasts ; butterflied and pounded thin
2 tbsp Mölli Oaxaca Cooking Paste
1 pack Mixed greens or baby spinach
1 Tomato, de-seeded cut in 1/2” cubes
1 Avocado, cut into 1/2” cubes

Recipe

INSTRUCTIONS

• Preheat oven to 350 F degrees. If time allows, brine chicken for an hour in 4qts of water with ½ cup of salt and ½ cup of sugar.

• Place shallots over a cookie sheet and sprinkle with olive oil, sugar and salt. Roast for 20 minutes or until tender.

• Place shallots and the rest of the dressing ingredients except the olive oil in a blender and puree. Slowly add the olive oil until fully integrated. Season with salt and pepper.

• Preheat grill. Remove chicken from brine and pat dry with paper towels. Brush chicken with Oaxaca Cooking paste until fully covered. Grill until first side is golden brown, about 2 ½ minutes. Turn and cook for another 3 minutes or until fully cooked. Remove to a serving platter.

• To serve, top with the greens, then add the tomatoes, avocados and finally the chicken. Drizzle with the vinaigrette. Enjoy!

NOTES

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Grilled chicken salad with roasted shallot dressing

Dressing:
2 Large shallots
 Olive oil for sprinkling
2 tbsp Mölli Oaxaca Cooking Paste
2 tbsp Wine vinegar
4 tbsp Olive oil
1 Garlic clove
1/2 tsp Salt
1 tbsp Sugar
 Salt and pepper to taste
 Salad
1 lb Chicken breasts butterflied and pounded thin
2 tbsp Mölli Oaxaca Cooking Paste
1 pack Mixed greens or baby spinach
1 Tomato, de-seeded cut in 1/2” cubes
1 Avocado, cut into 1/2” cubes

•	Preheat oven to 350 F degrees. If time allows, brine chicken for an hour in 4qts of water with ½ cup of salt and ½ cup of sugar. 
•	Place shallots over a cookie sheet and sprinkle with olive oil, sugar and salt. Roast for 20 minutes or until tender.
•	Place shallots and the rest of the dressing ingredients except the olive oil in a blender and puree. Slowly add the olive oil until fully integrated. Season with salt and pepper. 
•	Preheat grill. Remove chicken from brine and pat dry with paper towels. Brush chicken with Oaxaca Cooking paste until fully covered. Grill until first side is golden brown, about 2 ½ minutes. Turn and cook for another 3 minutes or until fully cooked. Remove to a serving platter.
•	To serve, top with the greens, then add the tomatoes, avocados and finally the chicken. Drizzle with the vinaigrette. Enjoy!

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Salad with roasted shallot-pasilla dressing
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Nutrition

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Serving Size: 1 Recipe (1095g)
Recipe Makes: 1 Serving

Calories: 2194
Calories from Fat: 502 (23%)

Amt Per Serving		% DV

	Total Fat 55.8g	74 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 10.5g
Cholesterol 290.3mg		89 %
Sodium 3908.2mg		135 %
Potassium 1781.7mg		47 %
Total Carbohydrate 328.9g		97 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 326.9g
Protein 100.3g		143 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2194

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