Southwest Chicken Salad
Yield: One salad
Ingredients
- 6 oz. Romaine
- 5 oz. Chili-lime chicken (see recipe)
- Grande Provolone, shaved, to taste
- 3.5 oz. Black beans
- 3 oz. Corn, roasted
- Cilantro, to taste
- Provolone sauce, to taste (see recipe)
- Garlic powder, to taste
- Salt, to taste
- Olive oil
Directions
- Begin by lifting the marinated chicken onto the grill, where it sizzles to life. As it cooks to juicy perfection at 165°F, the aroma deepens and the edges caramelize. Once done, cube the chicken and let it rest—where it becomes rich and flavorful.
- In a large pan, add fresh corn cobs and let the heat coax out its natural sweetness. The kernels begin to char, taking on a golden, smokiness. Slice them from the cob once beautifully blistered.
- Rinse black beans.
- In a separate pan, warm a swirl of olive oil over low heat. Add the beans and season gently with garlic powder and salt. Once tender and aromatic, set them aside.
- Wash and chop crisp romaine, gathering it into a large bowl. Add the grilled chicken, black beans, and roasted corn—each ingredient bringing its own color and texture to the dish.
- Finish with a drizzle of provolone sauce, then top with delicate shavings of Grande Provolone and a sprinkle of fresh cilantro.
- Serve immediately.
Chicken Marinade
Yield: 2 chicken breasts
Ingredients
- 2 Chicken breasts
- .5 oz. Chili powder
- .5 oz. Garlic powder
- .25 oz. Paprika
- .25 oz. Cumin
- 4 oz. Olive oil
- .5 oz. Salt
- .5 oz. Pepper
- 4 oz. Fresh squeezed lime juice
Directions
- Combine all the ingredients in a bowl.
- Add the chicken breasts, cover and marinate for 30 minutes or overnight.
Provolone Sauce
Yield: 1 gallon
Ingredients
- 3 ½ cups Butter, unsalted
- 7 ½ cups Heavy Cream
- 10 cups Grande Provolone, shredded
- Salt, to taste
- Pepper, to taste
Directions
- Melt butter in saucepan or stockpot over medium heat.
- Add heavy cream, stirring constantly.
- Slowly stir in Grande Provolone.
- Bring sauce to a simmer and cook for 7 to 10 minutes. Add salt and pepper to taste.
- Cool before use, allowing sauce to thicken.
- Keep refrigerated or freeze. To reheat, warm sauce in a saucepan over low heat, stirring constantly to avoid separation.
