Recipe courtesy of Rachael Ray
Episode: Hold the Mayo
Grilled Chicken Posole Salad
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Healthy
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Healthy

Ingredients

Directions

Preheat grill pan or outdoor grill to high. Coat chicken in extra-virgin olive oil, a generous drizzle. Combine the grill seasoning with cumin and thyme and sprinkle evenly over the chicken. Grill the meat 5 to 6 minutes on each side. Remove from heat and cool until easy to handle.

While chicken cooks, heat a skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan, the garlic and onion, cook together a few minutes then add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillo then remove from heat.

In a large bowl, combine the diced peppers, celery, olives and hominy. Dice and add the chicken. Add the hot sauce and the lime juice to the salad and dress with 2 tablespoons extra-virgin olive oil, eyeball it. Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt and pepper, to taste, and serve with bits of tortilla chips as garnish.

IDEAS YOU'LL LOVE

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Summer Chicken Salad

Recipe courtesy of Ree Drummond

Chicken Salad Veronique

Recipe courtesy of Ina Garten

Chinese Chicken Salad

Recipe courtesy of Ellie Krieger

Chopped Grilled Chicken Kelaguen Mannok

Recipe courtesy of Guy Fieri

Grilled Lemon Chicken Skewers with Satay Dip

Recipe courtesy of Ina Garten

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Peach Whisky Chicken

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking