Posole Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
Poached Chicken:
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 bay leaf
Cilantro-Lime Vinaigrette:
  • 1 cup loosely packed cilantro, large stems removed and roughly chopped
  • 2 tablespoons fresh lime juice (about 1/2 lime)
  • 1 clove garlic, roughly chopped
  • 1/4 cup olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1/4 teaspoon salt
Salad Greens:
  • 3 cups cabbage, finely shredded (about 1/4 small cabbage)
  • 4 cups salad greens of choice (about 5 ounces), chopped
  • 1/4 cup fresh oregano leaves
Salad Toppings:
  • 1 14.5-ounce can white hominy, drained
  • 3/4 cup sliced radishes (cut in half or quarters top-to-bottom, then slice)
  • 1 avocado, cubed
  • 1/2 cup grated Monterey Jack cheese
  • 1 medium jalapeno pepper, seeded and finely diced
  • 1 lime, quartered
Instructions
Poach the chicken:
  1. Place the chicken breasts in a heavy-bottomed pan so that they fit snugly in a single layer. Add water to cover plus about 2 inches. Add salt, bay leaf ,and dried oregano.
  2. Bring to a boil over medium-high heat, then reduce heat to barely a simmer. Cover and simmer for 10 minutes. Turn off heat and allow chicken to remain in water for 15 to 20 minutes.
  3. Remove chicken from pan and cut into cubes.
Make the vinaigrette:
  1. Place all vinaigrette ingredients in a blender or small food processor.
  2. Process until emulsified and only flecks of cilantro remain.
Prepare the greens:
  1. In a large salad bowl, place shredded cabbage, salad greens, and oregano leaves.
  2. Add about two-thirds of the vinaigrette, reserving the rest to drizzle over the top.
  3. Toss to coat.
Assemble the salad:
  1. Use the large salad bowl with the dressed greens, or place the dressed greens in individual bowls. Sprinkle with chicken, hominy, radishes, avocado, cheese, and jalapeno pepper.
  2. Drizzle with the reserved dressing and serve with lime slices.
Nutrition Information
Calories: 578; Fat: 32g; Saturated fat: 8g: Carbohydrates: 29g; Sugar: 5g; Sodium: 572mg; Fiber: 11g; Protein: 41g; Cholesterol: 114mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2013/06/18/mexican-soup-interpreted-for-summer-posole-salad/