Tender Salad Recipe

Name: Mariachis de Jaliscos Tender Salad Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 cups buttermilk; 1 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 3 tbs vegetable oil (for frying) or olive oil (for grilling); 6 cups romaine or mixed lettuce; 1 cups broccoli florets (small); 2 stalks celery stalks; 1 cups cherry tomatoes (halved) or diced tomatoes; 0.5 cups crumbled white cheese (feta, panela, or queso fresco); 1 tbs fresh lemon juice; 2 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Mariachis de Jalisco

Time40m

Serves2

Fried chicken, broccoli, lettuce, celery, white cheese, & tomatoes. Fried or grilled chicken.

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Ingredients

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Chicken

1 lb boneless skinless chicken breasts

1 cups Buttermilk

1 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

3 tbs vegetable oil (for frying) or olive oil (for grilling)

Salad base

6 cups romaine or mixed lettuce

1 cups broccoli florets (small)

2 stalks celery stalks

1 cups cherry tomatoes (halved) or diced tomatoes

Cheese & finishing

1/2 cups crumbled white cheese (feta, panela, or queso fresco)

1 tbs fresh lemon juice

2 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Chicken

Prepare and marinate

Trim any fat from the chicken breasts. If breasts are thick, slice each horizontally into 2 thinner cutlets or pound to 1/2-inch thickness. Place chicken in a bowl and pour the buttermilk over. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize.

Breading mix

In a shallow bowl or dish, combine flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper. Mix thoroughly so the seasoning is evenly distributed.

Fry option

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere. In a large skillet, heat 2–3 tablespoons vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Add chicken pieces without crowding and fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a wire rack or paper towel-lined plate to drain and rest 5 minutes; then slice into strips or bite-sized pieces for the salad.

Grill option

If grilling, brush chicken lightly with olive oil and season any exposed surface with a pinch of the flour mix or just salt and pepper. Heat a grill pan or outdoor grill to medium-high. Grill 4–6 minutes per side until grill marks form and internal temperature reaches 165°F. Let rest 5 minutes, then slice into strips or bite-sized pieces for the salad.

Salad base

While the chicken rests, prepare the vegetables. Wash and spin-dry the lettuce; tear or chop into bite-sized pieces and place in a large salad bowl (about 6 cups). Trim broccoli into small florets; if using larger pieces, blanch 30 seconds in boiling water then shock in ice water to keep bright and slightly tender, then drain. Thinly slice the celery stalks on a diagonal and halve the cherry tomatoes. Add broccoli, celery, and tomatoes to the bowl with the lettuce.

Cheese & finishing

Make a simple dressing by whisking together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Taste and adjust seasoning.

Toss the salad base lightly with about two-thirds of the dressing until evenly coated. Arrange the sliced fried or grilled chicken on top of the tossed salad. Sprinkle the crumbled white cheese over everything and drizzle any remaining dressing over the chicken and cheese.

Serve immediately while the chicken is still warm for best contrast of textures. Optional: garnish with additional lemon wedges or a sprinkle of paprika or chopped fresh herbs.