adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Pozole Salad
Chicken Pozole Salad
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy chicken salad with hominy, avocado, radishes, and greens.
Ingredients:
  • Chicken:
  • 2 boneless, skinless chicken breasts, about a pound total
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 15-ounce can hominy, drained
  • Vinaigrette:
  • 1 tablespoon minced red onion or shallot
  • 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons lime zest
  • 3 tablespoons lime juice
  • 1/2 cup good quality light olive oil
  • 1 teaspoon sugar
  • Salad:
  • 1 avocado
  • 2 green onions, thinly sliced, including green parts
  • 3 radishes, halved and sliced
  • 1/4 head green or red cabbage, thinly sliced
  • 1 small head of romaine lettuce, sliced crosswise into inch-wide pieces
  • 1/4 cup roughly chopped cilantro
  • 2 tablespoons crumbled cotija (can sub feta) cheese
Instructions:
  • Prepare a flavorful spice rub by combining chili powder, cumin, salt, and pepper in a bowl. Thoroughly coat the boneless skinless chicken breasts by tossing them in the spice mixture.
  • Sear chicken breasts in olive oil: Heat olive oil in a thick-bottomed sauté pan over medium-high heat. Cook chicken for 2 minutes per side. Reduce heat to low, cover, and cook for an additional 4-5 minutes until chicken is cooked through. Remove from pan and let cool.
  • In the same pan used for the chicken, add drained hominy. Toss with remaining seasonings, sprinkle extra salt, chili powder, and cumin. Sauté over medium-high heat for 1-2 minutes, then remove from heat.
  • For the flavorful vinaigrette, simply combine red onion, oregano, lime zest, lime juice, olive oil, salt, and sugar in a small bowl. Let the delicious blend sit and infuse.
  • Slice the chicken against the grain into 1/4-inch thick slices and peel and slice the avocado.
  • Create a beautiful and delicious salad: Mix romaine lettuce, cabbage, green onion, cilantro, radish, and hominy with half of the vinaigrette. Plate the salad. Add slices of chicken and avocado on top. Sprinkle with cotija cheese. Finish by drizzling the rest of the vinaigrette over the salads.

Similar Recipes