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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Saturday, June 28, 2014

Southwestern Grilled Chicken Salad by Steven Dolby















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(Serves 3-4 people)

AVOCADO DRESSING

1 Avocado
1 Garlic clove
1/2 Fresh lime juice
Cilantro (small handful)
Salt & ground black pepper (season to taste)
3 Tbsp olive oil
1/4 Cup water (or desired consistency)

OTHER INGREDIENTS

50g Tortillas (sliced about half an inch)
Vegetable oil (for frying)
Two 9oz airline chicken breasts
1 Fresno chili (thinly sliced)
120g Romaine lettuce (sliced)
30g Arugula
160g Pinto beans (drained & rinsed
Cilantro (handful)
Salt & ground black pepper (to taste)
Fresh lime juice (to taste)
Queso Fresco cheese

Directions
MAKING

For Dressing:

1. In blender place avocado, garlic, lime juice, cilantro, salt, black pepper, and olive oil. Blend for 1 minute.

2. Add water (as needed) and blend until smooth. Transfer to a bowl and refrigerate.

For Salad:

3. In a pan, heat oil until it reaches 350 degree and fry tortillas until golden brown. Transfer to paper towel and season with salt.

4. Now, season chicken with salt and drizzle olive oil. Rub well and cook in a hot grill pan until done. Remove from pan and let rest for 1-2 minutes. Slice into pieces and set aside.

5. In a bowl, add chilli, romaine, arugula, pinto beans, prepared salad dressing, and cilantro. Mix well. Season with salt, pepper, and lime juice. Mix well.

SERVING

6. On a platter, lay salad, top it with chicken slices and serve garnished with cheese and fried tortillas.


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© STEVEN DOLBY








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