Sunday, January 31, 2010
Cilantro Chicken Salad
Marinade for chicken:
1 cup buttermilk
3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa Verde (green salsa)
2 cloves garlic pressed
1/2 t Tabasco sauce
juice of one lime
put in a blender
Reserve some for dressing!
Pour marinade over chicken, 3-4 breasts
In heavy skillet add 1 Tbs oil and saute until cooked.
Shred the chicken on cutting board and place back in skillet.
1 Cup uncooked rice (not instant)
1 t butter
2 cloves garlic, pressed
zest of half a lime
juice of half a lime
1 T chopped cilantro (if desired)
2 Cups chicken broth
Boil broth with all ingredients, then add rice when boiling.
Reduce to simmer and cook 15-20 minutes.
You MUST use the uncooked tortillas, they are the absolute best.
Just place in medium skillet and cook on both sides. They are chewy and delicious.
To assemble the salad, place tortilla shell in a bowl then fill with rice, Romaine lettuce, chicken, tortilla chips and dressing.
Thanks for the recipe Ash!
Thanks Ash for the great recipe!