Southwestern Grilled Chicken
and Mushroom Salad
Southwestern Marinade (see recipe below)
4 boneless, skinless chicken breast halves (about 1 pound)
1 pound Monterey White or Brown Mushrooms
1 pablano chile, cut in 1 inch strips
1 quart (12 ounces) mixed salad greens
1/2 cup canned black beans, drained and rinsed
1 small jicama, cut in matchstick size strips
1 bunch radishes, sliced
1 small red onion, sliced very thin
2/3 cup salad dressing, divided (recipe Below)
2 oranges, peeled and sliced
Rub Marinade into breast halves; cover and marinade for several hours in refrigerator. Thread mushrooms and pablano strips, alternately onto skewers; cover and refrigerate.
To serve, toss greens, beans, jicama, radishes and onion rings with 1/4 cup dressing; arrange on serving plates. Grill breasts and skewers, turning occasionally, about 8-10 minutes or until done. When chicken is done, slice diagonally; arrange with mushrooms, chile strips and orange slices on top of greens. Drizzle with remaining dressing. Makes 4 servings.
Southwestern Marinade: Mix 4 tsp chile powder; 2 tsp granulated sugar; 3/4 tsp dried oregano; 1/4 tsp salt; 1/16 tsp each of ground gloves, cinnamon and allspice. 2 cloves minced garlic; 3 Tbsp orange juice; 1 1/2 tsp white vinegar and 4 tsp vegetable oil together in bowl large enough to hold chicken.
Salad Dressing: Mix 2 Tbsp orange juice with 2 tsp white vinegar, 1 tsp granulated sugar, 1/4 tsp salt and 1/8 tsp pepper. Whisk in 1/2 cup vegetable oil.
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