Chicken Green Chile Salad

Isn't Bajio's Chicken Green Chile Salad just one of your favorites? We finally dared attempt it and think this recipe is a keeper. It makes a bunch, so if you're just serving your family for dinner, you might want to half it. On second thought, I wouldn't, you will want the leftovers. It's sooooooooooooo good!!!

CHICKEN GREEN CHILE SALAD

4-6 Grilled Chicken Breasts
1 large white onion
Green Chile Chutney (see recipe below)
Fresh Lettuce mix (we use a combination of romaine and green leaf)
Shredded Cheese (cheddar and jack)
Fresh Pico De Gallo (from Bajio - haven't figured this one out yet)
Mango Salsa (also from Bajio - if you have a recipe like theirs, let us know)
Cilantro Lime Dressing (our favorite recipe is below)
Tortilla Strips

Marinate chicken breasts in 1 cup fresh lime juice and 1 cup oil. Let stand for at least two hours in the refrigerator. On a hot grill, grill the chicken until done and set aside to rest. Once the chicken has had time to rest and cool shred into small pieces.

Slice onion and cut into smaller pieces. In a medium saute pan, add 2 TBL oil and saute the onions until they are translucent. Once the onions are done, add the shredded chicken and green chile Chutney and saute all together until well heated.

On individual plates, pile with mixed greens, add cheese, and the warm chicken mixture. Top with Pico De Gallo, Mango Dressing, Dressing, and tortilla chips. Can add Sour cream and guacamole if desired.

ANAHEIM CHILE CHUTNEY (make ahead)

6-7 Anaheim Chiles, diced
2 C Sugar
1 Tbl Oregano, chopped
1/2 C Cider Vinegar
1 tsp Salt

Roast, peel and chop chiles. (See tips on roasting chiles, below) Mix the ingredients together and cook for 10-15 minutes, over medium heat. Cool.

How to Roast Green Chilis (its not as bad as it sounds. Try it!)

1. Wash the Anaheim peppers and pat dry. Leave peppers whole and place on a baking sheet leaving at least 1/2 inch of space between peppers.
2. Turn your oven to broil and move the oven rack to the highest setting (closest to the broiler).
3. Place peppers in the oven and broil until the pepper skins have blistered and turned black in places (about 3 minutes)
4. Turn peppers over and broil until the skin is spotted with black (about 2 minutes).
5. Remove baking sheet from oven and immediately place peppers in a paper bag. Fold top of bag over to seal. Let sit for 10 minutes.
6. Remove peppers from bag. The skin will be easy to remove from the peppers. Skin and seed peppers.
7. Coarsely chop green chiles. Use right away, or store in small plastic bags and freeze.

CILANTRO LIME DRESSING

2 pkgs dry Hidden Valley Ranch Dressing Mix
1 lime juiced (about 3 Tbl)
3 Tbl green salsa verde
1/2 bunch cilantro
2 cloves garlic
3/4 C Mayo
3/4 C Sour Cream
3 Tomatillos, peeled and cut into quarters
1 Jalapeno, slice thin (optional)

Mix all ingredients together in blender. If thick, add milk.