Sunday, July 20, 2014

Bajio's Chicken Green Chile Salad

I know most of you have probably seen the copycat Cafe Rio recipes all over Pinterest, and probably even tried them. But I bet you haven't seen this copycat of Bajio's Chicken Green Chile Salad. Well now you have. And we promise it's amazing.  We've also added a recipe for mango salsa because we are just that nice. Enjoy!


Directions for Chicken Green Chile Salad (Courtesy of Taste Every Season)
Makes 4 -5 servings

STEP 1: 
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.

STEP 2: Grilled Chicken 
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.

STEP 3: Onions

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.

STEP 4: Cilantro Lime Dressing 

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 5:

On individual plates:
-pile with mixed greens,
-add a cup of Mango Salsa
-add the warm chicken mixture,
- top with cheese,
-tortilla strips
- and cilantro lime dressing

Directions for Mango Salsa (Courtesy of

2 large ripe mangos, peeled, pitted, and chopped
1/4 cup minced red bell pepper
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
2 green onions, sliced (green tops only) or 1/4 cup finely chopped purple onion
1 small jalapeƱo pepper, stem, seed, and membranes removed

Winner of the Sweetie Baby's Designs Giveaway

Thanks to everyone who entered! We are super psyched to announce that Michelle Cerutti won our giveaway! Please email us in the next 24 hours to claim your prize! We've got some amazing giveaways coming up soon so don't worry if you didn't win this time, you are going to have ALOT more chances!

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