My mother-in-law mentioned a salad she loved, at a favorite restaurant she frequented in Arizona. In an attempt to prepare something similar, without ever having tasted the dish, here is my version:
Mixed Greens with lots of romaine, sliced
1 carrot, peeled & thinly julienned
Grilled Boneless Chicken
Peanut Sauce
Tortilla Strips
Honey-Lime Dressing:
1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley
Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad
Mix together peanut sauce:
1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water
For seasoned tortilla strips:
10 corn tortillas
1/4 cup oil
1/4 tsp. cayenne red pepper (optional)
1/2 tsp. cumin
2 tsp. chili powder
You can use just about any seasoning desired. I will try some variations next time. Mix oil and spices. Brush on one side of tortillas, and stack into 2 stacks. Cut stacks in half, then in 1/4-1/2 inch slices. Spread on non-stick foil lined baking sheet. Bake at 400 degrees for 15 minutes or until light golden brown. Let cool and use as a salad topping.
I brushed the chicken with leftover oil and seasonings from tortilla strips and sprinkled with pepper and garlic salt. Grill 4-5 minutes per side until no longer pink inside. Let set a few minutes before cutting. Slice into thin strips.
To serve, mix salad with lime dressing. Place on individual plates with sliced chicken. Drizzle with peanut sauce and top with tortilla strips. Or just mix it all together. I didn't give amounts of lettuce or chicken, so don't use the full amount of sauce and dressing unless you have enough salad to warrant that much.
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