La Casita Salad Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lime juice, minced garlic, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.

Marinate chicken

Place the chicken breasts between plastic wrap and pound to an even thickness (~1/2 inch) for quick, even cooking. Place chicken in a zip-top bag or shallow dish and pour about two-thirds of the marinade over the chicken. Reserve the remaining marinade for the shrimp. Refrigerate and marinate at least 20 minutes and up to 2 hours.

Marinate shrimp

Toss shrimp with the remaining marinade and let sit while you preheat the grill (10-20 minutes). If using skewers, thread 4 shrimp per skewer for even grilling.

Prepare all vegetables while proteins marinate. Core and thinly slice the green bell pepper into 1/2-inch strips. Peel and thinly slice the red onion into half-moons. Clean mushrooms and slice thickly. Dice the tomato into 3/4-inch pieces. Slice the cucumber into half-moons or rounds. Place the salad mix in a large serving bowl and set vegetables in separate bowls or on a platter for quick assembly.

For a light char on peppers and mushrooms (optional): toss the pepper strips and mushroom slices with 1 tbs olive oil and a pinch of salt and pepper. Set aside for grilling alongside the proteins.

Preheat a grill or grill pan over medium-high heat (about 400°F / medium-high). Brush grates or pan with a little oil to prevent sticking.

Grill chicken: Remove chicken from marinade and shake off excess. Place on hot grill and cook 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Grill shrimp: Place shrimp (on skewers or directly) on the grill and cook 1.5–2 minutes per side until opaque and pink with light char. Do not overcook. Remove to a plate.

If charring vegetables: grill the pepper strips and mushroom slices 2–3 minutes per side until softened and slightly charred. Remove and slice mushrooms if desired.

Make dressing: In a small bowl or jar whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tbs lime juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Assemble salad: Toss the salad mix with about half of the dressing to lightly coat (reserve remaining dressing for guests to add if desired). Arrange the mixed greens on a large platter or divide among 4 plates.

Top with vegetables: Evenly distribute grilled green peppers, red onion slices, mushrooms, diced tomato and cucumber over the greens.

Add proteins: Arrange sliced grilled chicken and shrimp over the salad.

Finish: Sprinkle shredded cheddar-jack cheese evenly over each portion. Garnish with chopped cilantro if using and serve with lime wedges and the remaining dressing on the side.

Serve immediately while proteins are warm.