Layered Mexican Chicken Salad

From Weber’s Way to Grill Cookbook, adjusted by Chef Alli


Marinade
1/4 cup extra-virgin olive oil
2 Tbs. fresh lime juice
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. kosher salt
freshly ground black pepper, to taste

6 boneless, skinless chicken thighs, approx. 4 oz. each

Dressing
1 large poblano chile pepper, chopped (after roasting until blistered, blistered skin removed)
1/2 cup sour cream
1/2 cup lightly packed fresh cilantro leaves and tender stems
1 Tbs. fresh lime juice
1 large clove garlic
1/2 tsp. ground cumin
1/2 tsp. kosher salt
freshly ground black pepper, to taste

Salad
4 cups thinly sliced romaine lettuce
1 1/2 cups crushed blue or yellow corn tortilla chips
1 cup diced ripe roma tomatoes
2 avocados, diced
15 oz. can pinto or black beans, drained and rinsed well

In a medium bowl, whisk marinade ingredients together; add chicken thighs, turning several times to coat evenly.  Cover and refrigerate for 30 minutes – 1 hour.  While chicken is marinating, prepare dressing:  place all ingredients into bowl of food processor and process until smooth. 

 
Once chicken is marinated, cook over medium direct heat until cooked throughout, approx. 8-10 minutes, turning once or twice, or until juices run clear.  Transfer chicken to a cutting board and let rest for 5 minutes, then cut into thin strips.  Place all ingredients into separate piles on large serving platter; dress with prepared dressing and toss to combine.  


Now You’re Cookin,
Chef Alli 

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