Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Añejo
Grilled Chicken Salad with Rustic Guacamole & Romaine - Rick Bayless. Perfect for summer, flavors of Mexico!
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Cooking tools:
- Blender
- Food processor
- Grill
- Grill pan
- Potato masher
- Pastry brush
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Stove
- Plate
Ingredients
- 1/2 cup vegetable or olive oil, plus a little more for the onion
- 4 cloves garlic
- 2 serrano chiles , stemmed and halved (or 1 large jalapeño)
- 1/2 cup fresh lime juice
- 3/4 cup (loosely packed) roughly chopped cilantro
- 1/4 teaspoon ground black pepper
- salt
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
- 1 medium white onion, cut into 1/2-inch slices
- 2 ripe avocados
- 2 medium romaine hearts, sliced crosswise into 1/2-inch-wide ribbons (about 8 cups)
- 1/3 cup grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan
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