Sysco recipes
Sysco Imperial Thick Cut Beer Battered Onion Rings
Grilled Mexican Chicken Salad with Cilantro Lime Vinaigrette and Beer Battered Onion Rings
Yields 1 serving
Ingredients
| 1 |
5-ounce |
chicken cutlet |
| 1 |
tablespoon |
extra-virgin olive oil to taste freshly ground black pepper and salt to taste |
| 2 |
ounces |
Sysco Imperial Thick Cut Beer Battered Onion Rings |
For salad:
| 2 |
ounces |
romaine lettuce |
| 1 |
tablespoon |
shredded carrots |
| 1 |
tablespoon |
shredded cheddar cheese |
| 6 |
each |
cherry tomatoes |
Toppings:
| 1 |
tablespoon |
sour cream |
| 1 |
tablespoon |
guacamole |
| 1 |
tablespoon |
salsa |
|
For the vinaigrette:
| 3 |
tablespoons |
fresh lime juice |
| 2 |
tablespoons |
chopped cilantro |
| |
Dash |
hot pepper sauce |
| 3 |
ounces |
canola oil |
| 1 |
clove |
minced garlic to taste |
| freshly ground black pepper to taste |
| kosher salt |
Directions:
For the vinaigrette:
- Mix together all ingredients, the vinaigrette
does not need to emulsify.
For the chicken:
- Heat grill to medium high.
- Brush both sides of the chicken with the olive oil and season with salt and pepper.
- Place chicken on the grill and cook for 3 minutes.
- Rotate chicken cutlet 45 degrees to create diamond grill marks, and then cook for 3 minute3 longer. Turn over and repeat on other side. Make sure chicken is cooked internally 180F and let it rest.
- Meanwhile, prepare onion rings according to package directions.
- Toss salad ingredients in 1 ounce of dressing and place on bottom of entrée plate.
- Place sliced chicken cutlet on top of salad, and drizzle with dressing.
- Top with onion rings and toppings.
|
