+ RECIPES
summer
COOKING Cool foods when it’s hot outside
Crisp salads, creamy ice cream, cold soup, and garden sweet tomatotoes. We’ve got some recipes that will help cool you off! Ice cream for dinner is perfectly acceptable, right?
Mexican Chicken Salad with Buttermilk Lime Dressing PHOTO BY KRISTINA CASE, RECIPE ADAPTED FROM CATHERINE NEWMAN
Juice of 2 limes (around ⅓ cup), plus the finely grated zest of one of them 2 tsp. kosher salt, divided use 2 cloves garlic, pressed or finely minced 2 Tbsp. chopped cilantro 2 Tbsp. olive oil 3 boneless skinless chicken breasts ½ cup mayonnaise ¼ cup buttermilk 1 tsp. sugar 1 head of iceberg or romaine lettuce, chopped 1 can corn, drained (or use fresh corn from 3 cobs) 1 can of black beans, drained and rinsed 1 red bell pepper, diced 1 avocado, sliced 12 grape tomatoes, sliced in half ½ a bag of tortilla chips, crushed Chicken Marinade: whisk together the lime juice and zest, 1 teaspoon of the salt, the garlic, and the cilantro. Pour half of this lime mixture into a dish large enough to hold the chicken, then whisk in the olive oil and the other teaspoon of salt. Add the chicken; turn to coat it with the marinade, cover it, and refrigerate it for up to 4 hours and for as little as 20 minutes. Dressing: Now, take the remaining half of the lime mixture and whisk in the mayo, buttermilk, and sugar. Taste it--add salt, sugar, or lime as needed--then cover and refrigerate. If you want a smoother texture, you can blend it. Cook the chicken: either grill or sauté until done. Cool and slice. Assemble salad (use a large mixing bowl): add lettuce, corn, beans, red bell pepper, tomatoes, chicken, tortilla chips, and dressing. Toss to coat, add sliced avocadoes on top.
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northogdenconnection.com | August 2021
You can also add more lime juice and cilantro if desired.
