Recipe Background
She's-An-Original Salad is a chicken and cilantro dish inspired by tax refund splurge, perfect for sharing.
The invention of She's-An-Original Salad was spurred by a delightful tax refund splurge dinner I threw a few years back. It was spring, and the IRS had just been kinder than expected. Instead of squirreling away the extra funds, I decided to host a vibrant dinner for friends, transforming my dining room into a colorful oasis. Tell me, is there anything more satisfying than laying out a spread of ingredients full of bright veggies and fresh herbs? Among them was a just-picked bunch of cilantro, the kind that perfumes your fingertips with a single touch.
In preparing for the event, I wanted to celebrate with fresh flavors, something that would complement a chilled bottle of white tucked in my fridge. The boneless chicken breasts were seasoned with ground coriander and a sprinkle of black pepper, then cooked to a juicy perfection. Here's a tip: letting them cool for ten minutes before cutting helps lock in those flavors, ensuring each piece is as satisfying as the first. Meanwhile, the avocado blended with lime juice contributed creaminess without overpowering the dish.
The final flourish was the crunchy tostadas that served as a delightful base. Each was topped with a mix of black beans, corn, and a generous helping of pico de gallo. A word of advice: whisk the mustard vinaigrette slowly to achieve that smooth, emulsified texture. Guests lingered late into the night that evening, many asking for seconds, leaving me with an empty serving platter and the buzzing joy of culinary success.
Ingredients
For the chicken:
- 1 1/2 pounds chicken breasts boneless and skinless
- 1 teaspoon ground coriander
- kosher salt to taste
- freshly ground black pepper to taste
- 1 tablespoon neutral-flavored oil
- 1/2 cup fresh cilantro leaves packed
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic peeled and whole
- 1 lime juiced
For the mustard vinaigrette:
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 clove garlic finely chopped
- 1/2 cup extra-virgin olive oil
- kosher salt to taste
- freshly ground black pepper to taste
For the avocado cream sauce:
- 1 avocado chopped
- 1/4 cup fresh cilantro leaves packed
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 1 clove garlic peeled and whole
- 1 lime juiced
- water to taste
- kosher salt to taste
- freshly ground black pepper to taste
For the salad:
- 2 medium heads romaine lettuce chopped
- 1/4 small head green cabbage thinly sliced
- 1/4 small red onion thinly sliced
- 2 cups mixed spring greens
- 1/4 cup fresh cilantro leaves packed
- 3 scallions thinly sliced
- 4 tostadas
- 1 cup canned black beans warmed
- 1 cup sweet fresh or frozen corn warmed
- 1/4 cup tomatillo salsa
- 1/2 cup pico de gallo
- 1/2 cup sour cream
Directions
- Season the chicken with the coriander, the salt, and the pepper.
- In a large skillet over medium-high heat, add the neutral-flavored oil.
- Add the chicken breasts to the hot oil and cook, turning them occasionally, until the centers are no longer pink and the meat reaches an internal temperature of 165 degrees F, about 8 minutes per side.
- Transfer the chicken breasts to a cutting board and allow them to cool for 10 minutes.
- Cut the chicken breasts into bite-size pieces.
- In a food processor or blender, add 1/2 cup of the cilantro, 2 tablespoons of the olive oil, 1 of the garlic cloves, and the juice of 1 of the limes and process until smooth.
- Season the cilantro mixture with the salt and the pepper.
- In a medium bowl, add the cooked chicken and the cilantro mixture and toss to coat and set it aside.
- In another medium bowl, add 2 tablespoons of the vinegar, the mustard, the honey, and the 1 finely chopped garlic clove.
- Gradually add 1/2 cup of the olive oil to the vinegar mixture, while whisking constantly, until it is smooth and emulsified into a vinaigrette.
- Season the vinaigrette with the salt and the pepper.
- In a food processor or blender, add the avocado, 1/4 cup of the cilantro, 1/4 cup of the sour cream, the remaining vinegar, the remaining whole garlic clove, and the remaining lime juice and mix, adding the water as needed to thin the sauce, until smooth.
- Season the avocado cream sauce with the salt and the pepper.
- In a large bowl, add the romaine, the cabbage, the onions, the spring mix, the remaining 1/4 cup of the cilantro, the scallions, and about 1/2 of the prepared mustard vinaigrette and toss until well coated.
- Evenly distribute the tostadas among four serving plates.
- Top each of the tostadas with an even amount of the chicken mixture, the black beans, the corn, the salsa, and the pico de gallo.
- Evenly add the lettuce mixture to the tostadas.
- Drizzle the salads evenly with the avocado cream sauce.
- Top the salads with the remaining sour cream.
- Serve with the remaining mustard vinaigrette on the side.
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