Browsing The Book People I came across a bargain – Weber’s Complete Barbecue Book for £6 and it has quickly become a summer favourite. So many rubs, marinades, sauces and ideas for outdoor eating – no more plain sausages and boring burgers!!
One of the first recipes I stumbled across was the Layered Mexican Salad and it turned out to be so easy – perfect for throwing together when you have a last minute get together. I love it! I have amended the dressing slightly as instead of using a poblano chilli I have been using up the Chipotle in Adobo in the fridge, just adding to taste. Works a treat!
Layered Mexican Chicken Salad (courtesy of Weber’s Complete Barbecue Book)
Ingredients:
Marinade
4 Tbsp extra virgin olive oil
2 Tbsp fresh lime juice
1 tsp dried thyme
1 tsp dried marjoram
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken thighs
Dressing
1 large poblano chilli
125ml soured cream
25g coriander leaves, and tender stems
1 Tbsp fresh lime juice
1 Tbsp extra virgin olive oil
1 large garlic clove
1/2 tsp ground cumin
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Salad
250g Cos lettuce, thinly sliced or shredded
175g yellow, or blue corn tortilla chips, crushed
175g ripe tomato, diced
2 Haas avocados, diced
1 can pinto or black beans, rinsed
Whisk the marinade ingredients together in a medium bowl. Add the chicken thighs, turning several times to coat them evenly, then cover and refrigerate for 30 mins to 1 hr.
Prepare the barbecue for direct cooking over a medium heat. Brush the cooking grates clean. Grill the chilli over direct medium heat for 8 to 10 minutes, with the lid closed as much as possible but turning occasionally, until the skin is blackened and blistered. Transfer the chilli to a small bowl, cover with clingfilm and let steam for about 10 minutes. Gently peel the skin from the chilli and remove the seeds. Put the chilli in a blender with the remaining dressing ingredients and process until smooth. Refrigerate until ready to serve,
Arrange a bed of lettuce on a large platter and then add the chips, tomato, avocado and beans in separate sections on top.
Grill the chicken over direct medium heat for 8 to 10 minutes, with the lid closed as much as possible but turning once or twice, until the meat is firm and the juices run clear. Transfer the chicken to a chopping board and cut into 1cm strips. Place the chicken on a separate section of the platter. Serve the dressing alongside.
Summer dining
