All the great chicken posole concoctions in one salad! Sautéed chicken breast rubbed with chilli with hominy, avocado, radishes, lettuce.
One of my favorite comforting soups is Mexican Chicken Pozole, which features a corn-rich chicken broth, chunky chicken, and heaps with toppings.
And as anyone who loves pozole knows, it’s all about the toppings, right? Avocados, cabbage, radishes, cilantro, Mexican cheese. So why not make a salad out of it?
In this Pozole-inspired salad, we sauté chicken breasts and hominy rubbed with chili and cumin, and serve them with shredded cabbage, chopped romaine, avocados, radishes, cilantro, and cotija, and dress it all in a lime-infused vinaigrette. So good!
Chicken Pozole Salad
ingredients
- Chicken:
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2 boneless, skinless chicken breasts, about a pound total
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1/2 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1 tablespoon extra virgin olive oil
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1 15-ounce can cornmeal, drained
- Vinaigrette:
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1 tablespoon chopped red onion or shallot
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1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
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1 1/2 teaspoons lime zest
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3 tablespoons lime juice
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1/2 cup good quality light olive oil
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1 teaspoon of sugar
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1/4 teaspoon salt
- Salad:
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1 avocado
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2 spring onions, thinly sliced, green parts included
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3 radishes, halved and sliced
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1/4 head green or red cabbage, thinly sliced
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1 small head of romaine lettuce, cut crosswise into 1 inch (2.5 cm) pieces
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1/4 cup coarsely chopped cilantro
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2 tablespoons crumbled cotija cheese (canned sub-feta).
method
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Rub the chicken breasts with the rub and cook:
Mix the chili powder, cumin, salt and pepper in a medium bowl. Add the boneless, skinless chicken breasts and toss to coat well.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken breasts and fry for two minutes on each side.
Reduce heat to low and cover pan and cook until breasts are just cooked through, about 4 to 5 more minutes. Remove the chicken from the pan and let cool to touch.
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Fry corn porridge in the same pan:
In the same pan you cooked the chicken in, add the drained hominy. Toss in the pan with the remaining spices. Sprinkle with a little more salt, chilli powder and ground cumin.
Cook on medium heat for 1 to 2 minutes. Remove from stove.
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Prepare vinaigrette:
Whisk together the ingredients for the vinaigrette—red onion, oregano, lime zest, lime juice, olive oil, salt, and sugar—in a small bowl. Put aside.
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Slicing Chicken and Avocados:
Slice the cooled chicken into 1/4-inch thick slices across the grain. Peel and slice the avocado.
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Toss the salad with hominy and vinaigrette, top with chicken, avocado and cotija:
Toss the romaine lettuce, cabbage, spring onions, cilantro, radish and corn with half the vinaigrette. Arrange on serving plates.
Place several slices of chicken and avocado on each plate of vegetables. Sprinkle with Cotija cheese. Drizzle the remaining vinaigrette over the salads.
