Ingredients

• 24 ounces chichen breasts, 4 6oz. breasts
• 1 Tbsp. olive oil
• 1 Tbsp. grill seasoning
• 2 tsp. cumin
• 1 tsp. thyme, or poultry seasoning
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 12 tomatillos, peeled, rinsed and dried; then coarsely chopped
• 2 red bell peppers, roasted; peeled; chopped
• 3 stalks celery (with leaves), chopped
• ½ cup green olives, chopped
• 15 ounces hominy, (one can)
• Dressing:
• 1 Tbsp. hot sauce
• 2 limes, juiced
• salt and pepper, to taste
• 2 Tbsp. olive oil
• 2 cups tortilla chips, broken

Method

Preheat grill pan or outdoor grill to high.

Coat chicken in extra-virgin olive oil, a generous drizzle.

Combine grill seasoning, cumin & thyme. Sprinkle evenly over the chicken.

Grill the meat 5-6 minutes on each side. Remove from heat and cool until easy to handle.

While chicken cooks, heat a skillet over medium-high heat. Add 1 T. olive oil, sauté garlic and onion, cook together a few minutes. Add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillos. Remove from heat.

Make dressing. Mix hot sauce & lime juice. Whisk in 2 T. olive oil.

In a large bowl, combine roasted peppers, celery, olives & hominy. Dice and add the chicken.

Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt & pepper. Serve with bits of tortilla chips as garnish.

Notes

Nutrition Info does not include tortilla chips!

Categories

Salads