• Prep Time
    150 Mins
  • Cook Time
    0 Mins
  • Total Time
    150 Mins
  • The base number of servings for this recipe is 6
    OK

    Citrusy Chicken Salad (Escabeche de Pollo)

      Citrusy Chicken Salad is not your ordinary salad. Tender rotisserie chicken is scattered over lightly dressed salad greens and then topped with a punchy warm escabeche of pickled onions, corn and garlic for a light meal that is as easy to make as it is tasty.


    Ingredients
    2
    yellow onions, thinly sliced
    2
    lemons
    1
    teaspoon
    sugar
    2
    teaspoons
    olive or vegetable oil, plus extra for dressing the greens
    2
    cloves
    garlic, minced
    1
    teaspoon
    dried oregano
    1
    cup
    cooked corn kernels
    2
    teaspoons
    apple cider vinegar, plus extra for dressing the greens
    1
    rotisserie chicken, diced, bones and skin discarded
    6
    hard boiled eggs, quartered
    *
    mixed salad greens
    *
    ground cumin, to taste
    *
    kosher salt and freshly ground black pepper, to taste
    *
    chopped fresh parsley, for garnish
    Directions
    In a bowl, combine the sliced onions, juice from the two lemons, sugar and 1 teaspoon salt. Stir and let it marinate until the onions are soft, about 15 minutes.
    In a medium skillet, heat 2 teaspoons of oil over medium heat and add the minced garlic. Season the garlic with the oregano, cumin, salt and pepper and sautee for a few minutes until the aromas are released.
    Add the pickled onions to the garlic, followed by the corn and 2 teaspoons of the vinegar. Stir to incorporate the flavors and to warm up the corn. Remove from the heat.
    To serve, toss salad greens with apple cider vinegar and oil to taste. Divide between 6 plates and top with the rotisserie chicken, and then the garlic/corn mixture. Add the hard boiled eggs and garnish with parsley.

    The base number of servings for this recipe is 6
    OK

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