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Southwestern Grilled Chicken and Mushroom Salad
Yield: 24 servings
1/2 cup chile powder
1/4 cup sugar
1 tbsp plus 1 tsp dried oregano
1 1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1 1/2 oz garlic, chopped finely
1 cup orange juice
3 Tbsp white wine vinegar
oil
24 boneless, skinless chicken breasts halves (about 8 pounds)
6 lbs fresh whole, mushrooms
6 Poblano chiles, cut in strips (about 18 oz)
4 lbs 8 oz mixed salad greens
1 lb 2 oz 3 cups black beans, canned
12 oranges, peeled and sliced
1 lb 8 oz julienned jicama
1 lb 8 oz sliced radishes
12 oz sliced red onion
To prepare chicken, mix chile powder and next 9 ingredients; stir
in oil. Rub mixture into chicken breast halves; marinate 1 hour
at room temperature or several hours in the refrigerator.
Grill 1 chicken breast, turning occasionally, until just done,
about 5 minutes. When chicken is half done, add 6 white mushrooms
and 4 or 5 strips poblano chiles to the grill; grill, turning
occasionally, until tender. Meanwhile, toss 3 ounces salad greens
with 2 tablespoons salad dressing; arrange on serving plate.
When chicken is done, slice thinly at a diagonal; arrange chicken
and white mushrooms over greens; drizzle with 1 tablespoon salad
dressing.
Garnish with chile strips, 1-1/2 ounces black beans, 3 ounces orange
slices, 1 ounce jicama, 1 ounce radish and 1/2 ounce red onion
rings.
For salad dressing, mix 3/4 cup orange juice with 1/4 cup white
wine vinegar, 2 Tbsp. sugar, 1-1/4 tsp. salt and 1/2 tsp. pepper.
Beat in 3 cups vegetable oil.
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Chicken Mushroom