30 minutes
A delightful salad featuring grilled chicken, homemade rustic guacamole, fresh romaine lettuce, and topped with grated queso añejo.
cups
Garlic Clove, peeled and halved
each
Green Chiles, stemmed and halved
each
cups
Cilantro, roughly chopped, loosely packed
cups
teaspoons
to taste
Chicken Breast Halves, boneless, skinless
0 lb
White Onion, cut into 1/2-inch slices
each
Ripe Avocados
each
Romaine Hearts, cut into 1/2-inch-wide ribbons
cups
Queso Añejo, grated
cups
1. Prepare the Dressing
Heat 1/2 cup of oil in a small skillet over medium heat. Add the garlic cloves and green chiles, letting them sizzle for 1-2 minutes. Transfer to a blender, add lime juice, cilantro, black pepper, and salt. Blend until smooth.
2. Marinate the Chicken
Divide the dressing into three parts. Use one part to marinate the chicken breasts.
3. Grill Chicken and Onion
Preheat the grill, brush onion slices with oil, sprinkle with salt, and grill alongside the chicken. Chicken should be cooked for about 5 minutes on each side, and onions for 3-4 minutes per side.
4. Make Rustic Guacamole
Cut and scoop avocados into a bowl. Chop grilled onions, add to avocados with another part of the dressing, and mash together.
5. Toss the Romaine
In a large bowl, toss the romaine ribbons with the remaining dressing until evenly coated.
6. Assemble the Salad
Arrange dressed romaine on plates, add cubed grilled chicken, spoonfuls of guacamole, and sprinkle with queso añejo.
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