Name: La Mezcalita (Mexican Restaurant)s Ensalada De La Casa Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 cups Romaine lettuce (or mixed greens), chopped; 1 cup Tomato, ripe; 0.5 cup Red onion, thinly sliced; 1 piece Avocado, ripe; 2 pieces Boneless skinless chicken breast; 1 tbs Extra-virgin olive oil; 1 tsp Garlic, minced; 0.5 tsp Dried oregano; 0.5 tsp Salt; 0.25 tsp Black pepper, freshly ground; 3 tbs Extra-virgin olive oil; 1 tbs Red wine vinegar; 0.5 tsp Dijon mustard; 0.5 tsp Honey or sugar; 0.5 tsp Garlic, minced; 0.5 tsp Dried Italian seasoning (or oregano + basil); 0.25 tsp Salt; 0.25 tsp Black pepper; 2 tbs Grated Parmesan or Cotija cheese; 1 piece Lemon wedge for serving

Method

Salad Base

Prepare lettuce

Wash and thoroughly dry the romaine lettuce or mixed greens. Chop or tear into bite-sized pieces and place in a large salad bowl (about 6 cups when loosely packed).

Prepare tomato

Core and dice the tomato into medium pieces (about 1 cup). Add to the bowl with lettuce.

Prepare onion

Peel and thinly slice the red onion. If you prefer a milder onion flavor, rinse the slices under cold water for 30 seconds and pat dry. Add 1/2 cup sliced onion to the bowl.

Prepare avocado

Halve the avocado, remove the pit, dice the flesh while still in the skin, then scoop out the pieces with a spoon. Arrange the avocado on top of the salad just before serving to prevent browning.

Grilled Chicken

Pound each chicken breast to an even thickness (about 1/2 inch) for even cooking. Pat dry.

In a small bowl, combine 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub or brush this mixture evenly over both sides of the chicken breasts.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill the chicken 4–6 minutes per side, until an internal temperature of 165°F (74°C) is reached and the outside has nice grill marks. Cooking time will vary with thickness.

Remove chicken from the grill and let rest 5 minutes on a cutting board. Slice the chicken thinly against the grain into strips or bite-sized pieces.

Italian Dressing

In a small jar or bowl, whisk together 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or sugar), 1/2 teaspoon minced garlic, 1/2 teaspoon dried Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified. Taste and adjust seasoning or acidity as desired.

If making ahead, store the dressing refrigerated for up to 5 days and shake or whisk before using.

Assembly & Finishes

Toss the lettuce, tomato, and onion lightly with about half of the Italian dressing (reserve the rest for guests or additional dressing). Use tongs to ensure even coating but avoid crushing the avocado.

Arrange the sliced grilled chicken on top of the dressed salad. Add the avocado pieces on top or to the side.

Sprinkle the grated Parmesan or Cotija cheese over the salad if using. Serve with lemon wedge on the side and extra dressing for guests to add to taste.