Mexican Griddled Chicken Salad with Guacamole

Name: Mexican Griddled Chicken Salad with Guacamole
Cuisine: American
Ingredients: 2 small crisp Cos lettuces, washed, dried and large leaves torn in half; 2 small crisp Cos lettuces, washed, dried and large leaves torn in half; 24 pickled chillies, rinsed in cold water; 4 red peppers, seeded, roasted, skinned and quartered; 24 small chicken thighs, boned, skinned and cut in half; 5 large baking potatoes, boiled in their skins; good vegetable oil for deep frying; 25 ml sweet chilli sauce; ¼ tsp paprika; 3 avocados, peeled and stoned; ½ tsp paprika; 20 g coriander leaves (use the stalks in the marinade); 20 g coriander leaves (use the stalks in the marinade); 150 ml extra-virgin olive oil; 15 ml balsamic vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 small red chilli, seeded; stalks from the coriander; 1 garlic clove, peeled, blanched in water for 1 minute, and crushed; juice of ½ lemon; 80 g sour cream or crème fraîche; 80 g sour cream or crème fraîche; 1 tbsp tomato ketchup; 4 cloves garlic, peeled; 1 red pepper, seeded; 1 tbsp clear honey; 100 ml good vegetable oil

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

This salad came about because so many ladies were taking salads and starters as main courses at lunch-time. The Californian-style substantial main-course salad seemed the answer, and fits in with the restaurant’s ethos of offering as many different types of meal as possible.

Ingredients

24 small chicken thighs, boned, skinned and cut in half
5 large baking potatoes, boiled in their skins
good vegetable oil for deep frying

Americas
Mexico
United States
Lunch
Starter
Main course
Central America
California

Method

Process all the ingredients for the marinade in a blender, mix well with the chicken and leave for 24 hours in the refrigerator.

To make the guacamole, mash the avocado with a fork or in a food processor and mix with the paprika, lemon juice, crushed garlic and sour cream. Season and add a little more lemon juice and paprika if you like. Make the dressing by whisking, or using a bottle