Rick Bayless Mexican Chicken Salad With Guacamole A

Name: Rick Bayless Mexican Chicken Salad With Guacamole And Fresh Romaine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable or olive oil, plus a little more for the onion; 4 cloves garlic, peeled and halved; fresh hot green chiles to taste (2 serranos or 1 large jalapeno), stemmed and quartered; 1/2 cup fresh lime juice; 3/4 cup cilantro, roughly chopped; freshly ground black pepper; salt; 4 medium sized chicken breast halves, boneless and skinless; 1 medium white onion, cut into 1/2-inch slices; 2 ripe avocados; 2 romaine hearts, sliced crosswise at 1/2-inch thick; 1/3 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

Servings: persons

1/2 cup vegetable or olive oil, plus a little more for the onion
4 cloves garlic, peeled and halved
fresh hot green chiles to taste (2 serranos or 1 large jalapeno), stemmed and quartered
1/2 cup fresh lime juice
3/4 cup cilantro, roughly chopped
freshly ground black pepper
salt
4 medium sized chicken breast halves, boneless and skinless
1 medium white onion, cut into 1/2-inch slices
2 ripe avocados
2 romaine hearts, sliced crosswise at 1/2-inch thick
1/3 cup grated Mexican queso anejo or other garnishing cheese like Romano or Parmesan

1
Heat the oil in a small skillet over medium heat.
2
Add the garlic and chiles, and cook until the garlic is soft and lightly browned, 2 to 3 minutes.
3
Cool.
4
In a blender, puree the lime juice, cilantro, and 1 teaspoon salt and 1/2 teaspoon black pepper, and the garlic and chile oil.
5
Marinate the chicken with 1/3 of the mixture for up to 1 hour.
6
Heat a grill pan or gas grill over medium to medium-high (or start a charcoal fire and let it burn until the coals are medium hot and covered with white ash).
7
Lightly brush the onion slices with oil and season with salt.
8
Grill the onion and the chicken until the chicken is cooked through and the onion is well-browned, 5 to 6 minutes per side.
9
Chop the grilled onion into small pieces and put it into a bowl.
10
Pit and peel the avocados, scooping the flesh in with the onion.
11
Add another third of the garlic marinade and coarsely mash everything together with a potato masher, large fork or the back of a spoon.
12
Taste and season with salt, usually about 1/2 teaspoon.
13
Put sliced romaine into a large bowl, dress with the remaining third of the marinade and toss to combine.
14
To serve, divide between four dinner plates.
15
Put a portion of the guacamole into the center of each plate.
16
Cut each breast into cubes and arrange over the guacamole.
17
Sprinkle with queso anejo (or its substitute) and drizzle with more dressing.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup vegetable or olive oil, plus a little more for the onion, 4 cloves garlic, peeled and halved, fresh hot green chiles to taste (2 serranos or 1 large jalapeno), stemmed and quartered, 1/2 cup fresh lime juice, and more.

Yes, Rick Bayless Mexican Chicken Salad With Guacamole And Fresh Romaine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rick Bayless Mexican Chicken Salad With Guacamole And Fresh Romaine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions