Pollo A La Parrilla Ensalada Recipe
Served with a crispy flour shell topped with grilled chicken, lettuce, carrots, red cabbage, black beans, ranchero cheese, sour cream, diced tomatoes and avocado slices.
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Ingredients
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Salad and Shell Ingredients
Method
Preparation Instructions
- 1
Prepare the Chicken
Season the chicken breasts with olive oil, salt, black pepper, and lime juice. Grill over medium heat for about 6-8 minutes on each side, or until fully cooked and juices run clear. Remove from grill and let rest.
- 2
Make the Tortilla Shells
In a skillet over medium heat, lightly fry each flour tortilla until golden and crispy, about 2-3 minutes per side. Set aside.
- 3
Assemble the Salad
In a large bowl, combine the chopped lettuce, shredded carrots, shredded red cabbage, black beans, diced tomatoes, and ranchero cheese. Toss to mix well.
- 4
Slice the Chicken
Slice the grilled chicken into strips.
- 5
Complete the Dish
Fill each crispy tortilla shell with the salad mixture, top with sliced grilled chicken, avocado slices, and a dollop of sour cream. Serve immediately.
