Yucatan Salad
Recipe: #8132
February 19, 2013
"Grapefruit and avocado naturally complement the flavors of each other. You can make this with chicken or shrimp."
Original is 2 servings
Ingredients
- FOR THE CILANTRO DRESSING
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Nutritional
- Serving Size: 1 (585.4 g)
- Calories 1283.3
- Total Fat - 51.8 g
- Saturated Fat - 11.8 g
- Cholesterol - 80.5 mg
- Sodium - 349.6 mg
- Total Carbohydrate - 158.3 g
- Dietary Fiber - 13.8 g
- Sugars - 12.2 g
- Protein - 45.1 g
- Calcium - 1381.7 mg
- Iron - 61.3 mg
- Vitamin C - 106.4 mg
- Thiamin - 1.9 mg
Step by Step Method
Step 1
Grill or saute chicken or shrimp and set aside, slicing chicken into strips.
Step 2
Place all ingredients for the dressing in a small food processor bowl and puree. Slowly stream in olive oil.
Step 3
Toss together the greens, arugula, cabbage, bell pepper, jicama, scallions, grapefruit and pineapple with half of the dressing. Place on salad plates and top with chicken or shrimp.
Step 4
Use a pizza cutter to julienne the tortillas into thin strips and shallow fry until crisp, then drain.
Step 5
Drizzle salads with remaining dressing, then top with crispy tortilla strips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting chicken or shrimp for this recipe, opt for a leaner cut of meat.
- If you don't have fresh pineapple, canned pineapple chunks can be used instead.
- Substitute the chicken or shrimp with tofu. This is a great option for vegetarians and vegans, and it is a healthier alternative to meat.
- Substitute the tortilla strips with croutons. This is a great way to add crunch and texture to the salad, and it is a more traditional topping for salads.
Taco Salad Variation Replace the baby greens, arugula, cabbage, bell pepper, jicama, scallions, grapefruit, and pineapple with 1/2 cup canned black beans, 1/2 cup canned corn, 1/2 cup chopped tomatoes, 1/2 cup chopped red onion, and 1/2 cup shredded Mexican cheese. Omit the cilantro dressing and use a taco salad dressing instead. Replace the grilled chicken or shrimp with seasoned ground beef or turkey. Top with crispy tortilla strips.
Fajita Salad Variation Replace the baby greens, arugula, cabbage, bell pepper, jicama, scallions, grapefruit, and pineapple with 1/2 cup canned black beans, 1/2 cup canned corn, 1/2 cup chopped tomatoes, 1/2 cup chopped red onion, and 1/2 cup shredded Mexican cheese. Omit the cilantro dressing and use a fajita-style dressing instead. Replace the grilled chicken or shrimp with seasoned strips of bell pepper, onion, and chicken. Top with crispy tortilla strips.
Mexican Rice - This classic Mexican side dish is a great accompaniment to the Yucatan Salad. The combination of the flavors from the salad and the rice will bring out the best in each other, creating a delicious and balanced meal.
Grilled Fish Tacos: Grilled fish tacos are the perfect complement to the Mexican Rice and Yucatan Salad. The light and flavorful fish will pair nicely with the earthy flavors of the rice, while the crunchy vegetables in the salad will add texture and flavor to the tacos. This combination will create a delicious and balanced meal.
FAQ
Q: How do I make the crispy tortilla strips?
A: Cut two fresh corn tortillas into thin strips with a pizza cutter. Heat oil in a shallow pan and fry the tortilla strips until they are crisp. Drain on a paper towel and use to top the salad.
Q: What kind of oil should I use to fry the tortilla strips?
A: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. Avoid using olive oil, as it has a low smoke point and will burn easily.
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Fun facts:
The Yucatan region of Mexico is known for its unique cuisine, which is heavily influenced by its Mayan roots. One of the most famous dishes from the region is the Yucatan Salad, a flavorful combination of grilled chicken or shrimp, fresh greens, and a spicy cilantro dressing.
The Yucatan Salad has been served at the White House for several state dinners, including one for Mexican President Vicente Fox in 2001. It was also served at the wedding of Prince William and Kate Middleton in 2011, and has become a favorite of celebrities such as Beyonce and Jay-Z.