Servings: 4-6 / Ready in: 35 mins
Ingredients
- 2 Large shallots
- Olive oil for sprinkling
- 2 tbsp Mölli Oaxaca Marinade
- 2 tbsp Wine vinegar
- 4 tbsp Olive oil
- 1 Garlic clove
- ½ tsp Salt
- 1 tbsp Sugar
- Salt and pepper to taste
- 1 lb Chicken breasts, butterflied and pounded thin
- 2 tbsp Mölli Oaxaca Marinade
- 1 pack Mixed greens or baby spinach
- 1 Tomato, de-seeded, cut in ½” cubes
- 1 Avocado, cut into ½” cubes
- OPTIONAL: 1/4 lb slab bacon, finely chopped and cooked until crisp
This grilled chicken salad recipe is enhanced with our Oaxaca Marinade to add some smoky and citrus notes to the amazing flavors of roasted shallots. This recipe can be varied with the seasons. In summer, add peaches or your favorite berries along with the grilled chicken, and in winter try peeled orange or grapefruit wedges. Provecho!
Directions
- Preheat oven to 350 F degrees. Place shallots over a cookie sheet and sprinkle with olive oil, sugar and salt. Roast for 20 minutes or until tender.
- Place shallots, Oaxaca marinade, wine vinegar, and garlic in a blender and puree. Slowly add the olive oil until fully integrated. Season with salt and pepper.
- Preheat grill. Sprinkle chicken with salt and brush with Oaxaca marinade until fully coated. Grill until first side is golden brown, about 2 ½ minutes. Turn and cook for another 3-4 minutes or until fully cooked. Remove to a serving platter. Let stand for 5 minutes and slice in 1/2” strips.
- To serve, place greens, add the tomatoes, crisp bacon bites, avocados and finally the chicken. Drizzle with the vinaigrette. Provecho!
