Little Fat Gretchen’s Café Chicken Carnita Salad
Makes 4 to 5 salads
4 boneless skinless chicken breast halves
1 can (12 ounces) orange juice 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried oregano 1 teaspoon salt 1 teaspoon pepper Zest and juice of 1 lime Rice pilaf: 2 tablespoons butter 1 tablespoon minced garlic 2 cups jasmine rice 4 cups water 2 tablespoons chicken base Freshly ground pepper to taste
Zest and juice of 1 lime
2 tablespoons chopped cilantro leaves
Salad ingredients:
4 to 5 cups (about) mixed greens
Guacamole to taste
8 to 10 tablespoons (about) diced tomato
8 to 10 tablespoons (about) shredded cheddar cheese
8 to 10 tablespoons (about) sliced red onion
8 to 10 tablespoons (about) salsa
Sour cream (optional)
For chicken: In a slow cooker, combine chicken, orange juice, garlic and onion powders, oregano, salt and pepper and lime zest and juice.
Cook on high 6 to 7 hours. When done, remove chicken and shred while still hot.
While chicken cooks, prepare rice pilaf: In a large pan over medium heat, melt butter. Add garlic and sauté until garlic is transparent and fragrant. Add rice, and sauté, stirring regularly, until rice is heated through. Add water, chicken base and pepper. Cook, stirring occasionally, until rice is done, 12 to 15 minutes.
When done, remove from heat and stir in lime zest and juice, and cilantro. Fluff with a fork before serving. You may have some leftover rice after making the salads.
To serve: Line each of four plates with mixed greens. Top each with a portion of the hot chicken, rice pilaf, guacamole, tomato, cheese, onion, salsa and sour cream.
To request a recipe, email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.