The Huckle & Goose Cookbook by Anca Toderic

Author:Anca Toderic
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2019-04-08T00:00:00+00:00

1. In a blender, puree the ranch ingredients with ¼ teaspoon each salt and pepper. Refrigerate for up to 3 days.

2. In a shallow bowl, mix 1 tablespoon oil with the fajita seasoning. If your seasoning mix doesn’t have salt or pepper, add 1 teaspoon of salt and ½ teaspoon pepper as well. Add the chicken breasts and use your hands to massage the seasoning over each piece. Make sure they’re coated well. Set aside on the counter.

3. Heat a large sauté pan over medium-high heat. Add the remaining tablespoon of oil and, when hot, add half the chicken breasts. Cook for 3 minutes or until the bottom gets slightly brown, then turn over and cook 2 more minutes until cooked through. Remove to a plate and cook the remaining chicken, adding more oil if needed.

4. In the same pan you cooked the chicken in, place the onion and corn. You’ll see all the brown bits on the bottom of the pan release as the onion cooks. Stir a few times and cook for 3–4 minutes or until a little soft. Remove from heat and set aside while you assemble the salad.

5. In a shallow serving dish, mix the greens together. Now gently add all your veggies and toppings on top: the cherry tomatoes, bell pepper, black beans, and corn/onion mix.

6. Serve with the jalapeño-cilantro ranch on the side or drizzled over the salad, extra lime wedges, and these crispy tortillas below.

7. Halve the tortillas, then slice them into very thin strips (or thicker if you prefer). Pour enough oil into a small skillet to coat the bottom by ⅛ inch and set over medium-high heat. Once the hot oil shimmers, after about 2 minutes, test one matchstick. The oil should bubble all around it. Add half the strips in an even layer; they should be nearly submerged. Fry for about 2 minutes, flipping with tongs halfway through, until golden brown and crispy.

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