Saturday, October 10, 2009

Bajio's Green Chicken Chile Salad

There are many reasons I LOVE my home town of Orem, Utah.
You really never know what you have and how much you love it, until you move away.
That is how I feel about this salad,
the Green Chicken Chile Salad from

There are days I still crave it, and I have lived outside of Utah for over 6 years!
I was so excited to stumble into this recipe.
It is very VERY close to the original.
It does take a little time to prepare. When I make it, I usually will do a few of the steps the day before or earlier in the day.
The work and preparation is totally worth it in the end!

Makes 4 -5 servings

INGREDIENTS for Green Chili Chutney:

3 large annaheim peppers, halved, seeds removed
1 - 2 jalapeno peppers, halved, seeds removed
4 oz. can diced green chiles
5-7 tomatillos, husks removed
1/2 cup apple cider vinegar
1 cup sugar
dash of chili powder
dash of cumin
dash of salt
1 large sweet onion, halved
Place peppers, tomatillos, and onion on baking sheet/rack. Roast in 350 degree oven for about 25 minutes, or until nicely browned.
2. Place tomatillos and about 1/4 cup onion in blender and process until mostly smooth.
3. Dice peppers.
4. Add all ingredients except the remaining onion into a large pot. Cook over medium-low heat for about 20 minutes or until thickened and reduced. Add more sugar/peppers to adjust the spiciness/sweetness to taste.

Grilled Chicken INGREDIENTS
4 Grilled Chicken Breasts
1 cup of lime juice
1 cup of oil
Balsamic Vinegar
1. Marinate chicken breasts in 1 cup of lime juice and 1 cup oil, let stand for at least two hours in the refrigerator.
2. On a hot grill, grill the chicken with a bit of balsamic vinegar, until done and set aside to rest. Once the chicken has had time to cool, shred into small pieces.

For onion:
1. Slice 1 whole white onion into slices. In a medium saute pan, add 2 TBL spoons of oil and saute the onions until they are translucent.
2. Once the onions are done, add the shredded chicken and a cup of Green Chile Chutney, and saute all together until well heated.

Cilantro Lime Dressing INGREDIENTS:
1 package Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2 bunch of cilantro, chopped
1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove
1. Blend all ingredients together in a blender. Chill.

Step 4:

On individual plates:
-pile with mixed greens,
-add a cup of Fresh Pico De Gallo or store bought,
-add the warm chicken mixture,
- top with cheese,
-tortilla strips
- and cilantro lime dressing


1 comment:

Barbara Bakes said...

I do know how I've missed eating this all this time. I'll have to give it a try! It sounds great.