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Southwestern Grilled Chicken and Mushroom Salad

A home-style Southwestern Grilled Chicken and Mushroom Salad made with Chile Powder, Sugar, Plus Dried Oregano, Salt, and Ground. Serves 24. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 1/2 oz
• 1 cup
• 3 tbsp
• Oil
• 24
• 6 lb
• 6
• 4 lb
• 1 lb
• 12
• 1 lb
• 1 lb
• 12 oz

Method (preview)

1. 1

   To prepare chicken, mix chile powder and next 9 ingredients; stir in oil.

2. 2

   Rub mixture into chicken breast halves; marinate 1 hour at room temperature or several hours in the refrigerator.

3. 3

   Grill 1 chicken breast, turning occasionally, until just done, about 5 minutes.

4. 4

   When chicken is half done, add 6 white mushrooms and 4 or 5 strips poblano chiles to the grill; grill, turning occasionally, until tender.

5. 5

   When chicken is done, slice thinly at a diagonal; arrange chicken and white mushrooms over greens; drizzle with 1 tablespoon salad dressing.

6. 6

   Garnish with chile strips, 1-1/2 ounces black beans, 3 ounces orange slices, 1 ounce jicama, 1 ounce radish and 1/2 ounce red onion rings.

7. 7

   Beat in 3 cups vegetable oil.