Chicken Posole Salad

One of my favorite comforting soups is Mexican chicken posole, with a hominy-rich chicken broth, chunks of chicken, and heaped with toppings.

And as anyone who loves posole knows, it’s all about the toppings, right? Avocados, cabbage, radishes, cilantro, Mexican cheese. So why not turn those into a salad?

In this posole-inspired salad we are sautéing chili and cumin rubbed chicken breasts and hominy, and serving them with shredded cabbage, chopped romaine, avocados, radishes, cilantro, and cotija, and dressing it all with a lime infused vinaigrette. So good!

 

Chicken Posole Salad Recipe

Ingredients

Chicken:

• 2 boneless, skinless chicken breasts, about a pound total
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 Tbsp olive oil
• 1 15-ounce can hominy, drained

 Vinaigrette:

• 1 Tbsp minced red onion or shallot
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
• 1 1/2 teaspoons lime zest
• 3 Tbsp lime juice
• 1/2 cup good quality light olive oil
• 1 teaspoon sugar
• 1/4 teaspoon salt

 Salad:

• 1 avocado
• 2 green onions, thinly sliced, including green parts
• 3 radishes, halved and sliced
• 1/4 head green or red cabbage, thinly sliced
• 1 small head of romaine lettuce, sliced crosswise into inch-wide pieces
• 1/4 cup roughly chopped cilantro
• 2 Tbsp crumbled cotija (can sub feta) cheese

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