Mexican Street Corn Inspired Chicken Caesar Salad

Mexican Inspired Caesar Salad_.jpg

Mexican Street Corn Inspired Chicken Caesar Salad

For the dressing

  • 2 cloves garlic minced

  • 1/2 cup mayonnaise

  • 2 tsp. fish sauce 

  • 1 tablespoon fresh lemon juice

  • 2 Tbs water

  • 1 teaspoon Dijon mustard

  • salt and pepper

  • 1 tsp worcestershire sauce

  • 2 Tb.s grated queso fresco or cotija cheese

  • Freshly cracked black pepper

For the salad

  • 1/2 lb trimmed green beans

  • 1 lb boneless skinless chicken breasts

  • 2 bay leaf (optional)

  • 1 Tbs. black peppercorns (optional)

  • 4 ears corn, lightly grilled

  • 1 cup sliced fresh zucchini

  • 1 bunch lettuce (romaine, kale or your favorite kind)

In a small bowl, combine all of the dressing ingredients. Mix well and set aside.

Bring a large pot of water to boil. Blanch the green beans for about 2 to 3 minutes or until fork tender. Remove then plunge into an ice bath to stop the cooking. Add bay leaves to the boiling water and place chicken breasts in the water. Poach chicken for 12 - 14 minutes or until a meat thermometer reaches 165°F. Remove and shred with a fork.

Assemble the salad by placing lettuce, green beans, zucchini, corn, and chicken in a large bowl. Toss with dressing. Top with more queso fresco and fresh herbs.

Serve immediately.

Makes about 2-4 servings (2 as a main and 4 as a side serving)

Fridge ForagingAmanda FredericksonComment