Source:

Lisa

Serves/Makes:4

Ingredients

• Marinade:
• 2 cups (475 ml) water
• 3/4 cup (175 ml) soy sauce
• 3 tbsp (45 ml) sugar
• 2 tbsp (30 ml) salt
• 2 tbsp (30 ml) white vinegar
• 1 tbsp (15 ml) cayenne pepper
• 2 tsp (10 ml) liquid smoke
• 2 tsp (10 ml) paprika
• 2 tsp (10 ml) garlic powder
• 1 tsp (5 ml) onion powder
• 1 tsp (5 ml) black pepper
• 4 chicken breasts, flattened
• Mexi-ranch Dressing:
• 1 cup (225 ml) mayonaise
• 2 tbsp (30 ml) chopped shallots
• 2 tbsp (30 ml) chopped tomatoes
• 1 tbsp (15 ml) buttermilk
• 1 tbsp (15 ml) white vinegar
• 1 tbsp (15 ml) chopped cilantro/coriander
• 1 tbsp (15 ml) chopped green chili
• 3/4 tsp (4 ml) paprika
• 1/2 tsp (2 ml) sugar
• 1/4 tsp (1 ml) salt
• pinch cayenne
• pinch cumin
• Salad:
• 1/2 iceberg lettuce, shredded
• 2 little gems, chopped
• 1 cup (225 ml) shredded red cabbage
• Toppings:
• 1 cup (225 ml) shredded cheddar
• 1 cup (225 ml) shredded smoked mozzarella
• Pico de Gallo
• 1/2 cup (125 ml) sour cream
• 1/2 cup (125 ml) guacamole
• tortilla chips
• sliced jalapenos

Preparation

• Prepare the marinade by combining all ingredients.
• Marinate chicken at least 2 hours.
• Prepare dressing by mixing all ingredients, ditto for the Pico de Gallo.
• Grill chicken on bbq, then slice in thin strips.
• Prepare salad by dividing lettuce, little gem, cabbage over 4 plates.
• Drizzle with some dressing, on top of that the chicken and cheese.
• On each plate a scoop of guacamole, sour cream and pico de gallo.
• Serve with tortilla chips and sliced jalapenos.

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