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Mexican-Style Salad with Roasted Chicken, Avocado and Peaches

Mexican-Style Salad with Roasted Chicken, Avocado and Peaches
Serves 4
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For the vinaigrette
  1. 1/3 cup olive oil
  2. 2 tablespoons finely chopped shallots
  3. 1 pink grapefruit, peeled, in segments
  4. 2 tablespoons cilantro leaves
  5. Salt to taste
For the salad
  1. 3 cups mixed lettuce leaves
  2. 2 ripe avocados, peeled and sliced
  3. 2 firm peaches or nectarines, in chunks
  4. 1 cup sherry tomatoes, halved
  5. 2 cups roasted chicken, in small pieces
  6. 1 cup tortilla chips
  7. Edible flowers for garnish
  1. Prepare the vinaigrette: Place the olive oil and shallots in a small saucepan and cook, over medium heat, for 5 minutes. Add the grapefruit segments and cook for 1 minute longer. Take off the heat and let cool completely. Before serving add the fresh cilantro leaves and salt to taste. The vinaigrette will keep two days refrigerated.
  2. Before serving: In a large mixing bowl toss the salad greens gently with the vinaigrette, the avocados, peaches or nectarines, tomatoes, chicken, nachos and flowers. Serve in a margarita glass or a bowl and garnish with edible flowers.
  1. Pairs with FRONTERA Chardonnay
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