Wednesday, April 22, 2009

Chicken Fajita Salad with Poblano-Buttermilk Dressing

Healthy Green Dinner for Earth Day!!!

This recipe was nice and light for a 95 degree day.  I also wanted to make something Green for Earth Day.  All the ingredients in this recipe are natural, including the homemade tortillas.  We also used cloth napkins for dinner, which is something we need to continue to reduce waste.
I got this recipe from my most current issue of Everyday with Rachael Ray Magazine.

Juice of 2 limes
2 skinless, boneless chicken breasts (about 1 lb)
1/4 cup plus 2T. EVOO
salt and pepper
2 poblano chiles, halved and seeded
1 sweet onion, thickly sliced
1/2 cup buttermilk
4 medium flour tortillas (made my own)
1/4 tsp. cayenne pepper
1 large head of romaine lettuce, torn into bite size pieces

1. Preheat a grill or grill pan to medium. In a shallow bowl, pour all but 2 teaspoons of the lime juice over the chicken. Add 1 tablespoon olive oil and turn to coat; season with salt and black pepper. Cover and let marinate at room temperature for 15 minutes.
2. Meanwhile, in a large bowl, toss the chiles and onion with 2 tablespoons olive oil; season with salt and black pepper. Transfer the chiles to the grill and tent with foil. Grill, turning occasionally, until softened, 10 to 15 minutes. Transfer to a large bowl, cover and let stand for 15 minutes. Meanwhile, grill the chicken and the onion, turning once, 5 to 6 minutes on each side; let cool.
3. Peel the chiles and slice. Using a food processor, puree one-third of the chiles with the buttermilk, 1 tablespoon olive oil and the remaining 2 teaspoons lime juice; season with salt and black pepper. Transfer the remaining chiles to a medium bowl. Coarsely chop the grilled onion and add to the sliced chiles.
4. Brush the tortillas with the remaining 2 tablespoons olive oil and season with the cayenne, salt and black pepper. Grill, turning once, until crisp, about 2 minutes; cut into wedges.
5. In a large bowl, toss the romaine lettuce with half of the poblano dressing. Slice the chicken and serve on top of the romaine. Add the chile-onion mixture and the remaining dressing; serve with the grilled tortilla chips.

THE VERDICT:  I thought this was really good, and a perfect summer meal.  You get plenty of serving of veggies with this meal.  The recipe is for 4, but I made it all for 3 and we are stuffed.
I am going to submit this to Joelens Foodie Films for May, where they are featuring the movie Tortilla Soup. Here is the link check it out.

1 comments:

Joelen said...

Looks like an awesome recipe, especially that dressing! I hope you consider submitting it to this month's Foodie Films event where we are featuring Mexican inspired dishes! Details are in my blog's left sidebar :)