Tyson Foodservice: Pulled Chicken On Southwest Stacked Salad
Recipe courtesy of Chef Pam Smith, RDN
Sponsor: Tyson Foodservice
- 1 cup Coarsely chopped husked and rinsed tomatillos
- 1 medium Jalapeño, stemmed, seeded, and minced
- 1/3 cup Chopped white onion
- 1/4 cup Chopped fresh cilantro
- 1 1/2 Tbsp Fresh lime juice
- 1 tsp Ground cumin
- 1 tsp Creole seasoning or kosher salt
- 1 large Avocado, peeled and rough diced
- 1/3 cup Fresh lime juice
- 2/3 cup White balsamic vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp Honey
- 2 Tbsp Chile-lime seasoning
- 1/3 cup Extra-virgin olive oil
Southwest Stacked Salad
- 1 lb Tyson Roasted Pulled Chicken
- 1 cup ½-in cubes butternut squash
- 2 1/2 Tbsp Extra-virgin olive oil
- 2 ½ Tbsp Creole seasoning or kosher salt and fresh ground black pepper
- 1 lb Grape tomatoes
- 8 ea ½-in-thick red onion rings
- 2 Tbsp Balsamic vinegar
- 2 to 3 cups Shredded curly kale
- 1/2 cup Sweet corn kernels
- 1 cup Canned hominy, drained well and patted dry
- 1 ea Lime, zested and juiced
- 1 Tbsp Hot sauce (such as Cholula)
- 1 cup Crumbled feta cheese
- ¼ cup Toasted pepitas
- 12 ea Cilantro sprigs or a light handful of leaves, washed and dried
- As needed Crispy tortilla strips
- For the Salsa Verde: Place all ingredients but the avocado in a food processor. Pulse the mixture until smooth. Add the avocado and pulse the mixture once more. Pour the salsa into a medium bowl and season with additional Creole seasoning or salt, to taste. Cover and chill at least 1 hour to marry flavors.
- For the Chile-Lime Vinaigrette: In a small bowl, whisk together the lime juice, vinegar, Dijon, honey, and chile-lime seasoning. Slowly drizzle in the olive oil while whisking. Cover and set aside.
- For the Southwest Stacked Salad: Heat the oven with 2 sheet pans to 400 degrees F.
- Pull the chicken into thumb-size shreds, if needed.
- Place the squash in a large bowl; season and toss with ½ Tbsp olive oil and ½ tsp Creole seasoning. Spread on one of the heated sheet pans and roast until tender and lightly caramelized.
- Repeat that method with the tomatoes; cook until heated and just splitting.
- Season the onions with ½ Tbsp olive oil, a sprinkle of salt and pepper, and the balsamic. Put them in a small ovenproof pan, cover with foil, and roast until lightly caramelized. Remove all the vegetables from the oven to cool to room temperature.
- Place the kale in a large stainless bowl, dress it with ½ Tbsp oil and 1 tsp salt. Rub the salt into the leaves and let stand for 20 minutes. This will make them more tender.
- Add the corn, hominy, butternut, and tomatoes to the kale, and toss with the Chile-Lime Vinaigrette.
- Season the chicken with the remaining Creole seasoning, the hot sauce, and the lime juice and zest. Heat a sauté pan to medium high with the remaining ½ Tbsp oil; add the chicken to the pan and warm through.
- For each serving, place a 1- to 2-oz circle of Salsa Verde on a plate or bowl, spread with the back of a ladle to 6 in or so. Place a ring mold on top of the sauce and fill it 3/4 full of dressed kale salad mixture. Press down well with the back of a spoon. Top the salad with warm spiced pulled chicken and 2 balsamic roasted onion rings. Crumble 1/4 cup feta over the top of the chicken and sprinkle with a little more spice. Sprinkle 1 Tbsp toasted pepitas on the salsa verde, garnish with cilantro, and add tortilla crisps to garnish salad if desired. Carefully remove the ring mold and serve.
You will need 4 large cylinder ring molds. They can be made using cut PVC pipe or large clean aluminum cans (such as 28-oz size), with the tops and bottoms removed.
This salad pairs well with sparkling rosé or Spanish Albariño wine.