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Grilled Mexican Chicken Salad

15 ounce can Black Beans, drained and rinsed
15 ounce can Whole Kernel Corn, drained and rinsed
Basic Vinaigrette (recipe follows)
Plenty of good lettuce


Prepare the grill for medium-high direct grilling.

Quarter the red onions and place the quarters on a skewer. Lightly coat with some olive oil and place on the grill over direct heat along with the bell peppers and jalapeño. Leave the onions on the grill until they are soft. Leave the bell peppers and jalapenos on the grill until the skins are blistered. Once the onions are soft remove from the grill and set aside to cool off. Once the pepper skins are blistered, place in a sealable plastic bag and let sit for about 10 minutes.

In a bowl combine the cilantro, cumin, salt, chipotle powder, onion powder, and olive oil. Mix to form a paste. Place the past all over the chicken breast and place on the grill over direct heat. Grill the chicken till juices run clear. Remove from the grill and let cool, then slice each breast into thin slices.

As the chicken is grilling/cooling remove the peppers from the bag and remove the skins, seeds, and membranes. Finely chop the jalapeño and slice the bell peppers into strips. After the onion has cooled down a bit, slice the quarters into thin slices.

In a bowl, combine the beans, corn, onions, and peppers.

To build the salad, add a decent amount of lettuce to the bowl, vegetable mixture, and toss with your desired amount of vinaigrette. Top off the bowl with some sliced chicken breast. And if you are using cheese, this is the time to add it.

Basic Vinaigrette:

1 cup Extra Virgin Olive Oil
6 tablespoons Balsamic Vinegar
Pinch of Salt
Pinch of Pepper
1 teaspoon Dijon
1 Garlic Clove, diced,
Juice of 1 lime

Thoroughly mix all ingredients in a bowl and refrigerate.

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