Notes
- Superica makes one of the best salads in Atlanta. This recipe is a copy of it.
- For the dressing, I use a glass shaker bottle with a blender ball. There is no dressing on the salad in the picture.
- The chicken marinade calls for achiote paste.
- Substitute: Mix 1 Tbsp smoked paprika and 1 tsp cumin for a smoky-earthy flavor.
- Pickling the onions is optional and can be done in advance. Otherwise, use thinly sliced red onions.
- Modifications: Add diced jalapeños to either the salad or the dressing
- I had no idea what “blooming” oregano meant. Simply mix the dried oregano with some red wine vinegar and microwave for 30 seconds. It brings out the aromas and flavor.
INGREDIENTS
Salad
- Mixed greens (7 oz)
- Corn (two ears, roasted on the grill)
- Avocado oil (for roasting the corn)
- Queso fresco (1/2 cup, shredded)
- Avocado (1, diced)
- Cilantro (1/4 cup, chopped) (save some for garnish)
- Pickled onions (optional)
- Cucumbers (sliced, moon-shaped)
- Tortilla chips (crumbled – good luck slicing them like the restaurant does)
Pickled Onions
- Red Onion (small, thinly sliced)
- White Vinegar (1 cup)
- Water (½ cup)
- Sugar (3 Tbsp)
- Salt (1 tsp)
Creamy Oregano Dressing
- Dried Oregano (1½ tsp)
- Red Wine Vinegar (1 tbsp)
- Buttermilk (½ cup)
- Mayonnaise (½ cup)
- Dijon mustard (1½ tsp)
- Garlic (1 clove, grated)
- Lemon Juice
- Salt (¾ tsp)
- Black pepper (¼ tsp)
Grilled Chicken
- Chicken breasts (2, skinless boneless)
- Smoked Paprika (1 tbsp)
- Cumin (1 tsp)
- Garlic Powder (1 tsp)
- Garlic (3 cloves, minced)
- Lime juice (2 full limes)
- Orange Juice (2 Tbsp)
- Olive oil (2 Tbsp)
- Salt (1 tsp)
- Black pepper (½ tsp)
- Optional: Achiote paste (see Notes)
DIRECTIONS
- Marinate the chicken. Combine all marinade ingredients in a bowl or zip-top bag. Add chicken and coat well. Marinate at least 2 hours.
- Grill Chicken & Corn. Heat grill (or grill pan) to medium-high. Grill chicken ~5–6 minutes per side, until nicely charred and internal temp is 165°F. Spray the corn with avocado oil and grill for ~12 minutes, turning every 2-3 minutes, until it is charred to your liking. Hold the cob vertically, then slice the kernels off with a knife.
- Rest & slice. Let chicken rest for 5 minutes, then slice against the grain. Serve warm over the salad or plate on the side.
- Optional: Pickle the onions. Heat vinegar, water, sugar, and salt until sugar dissolves. Pour over onions, submerge, and let sit 10–15 minutes. Store extra in fridge.
- Make the Dressing. Bloom oregano by mixing with red wine vinegar and microwaving 30 seconds. Whisk or blend with buttermilk, mayo, mustard, garlic, salt, & pepper.
- Assemble the salad. In a large bowl, combine greens, avocado, corn, cheese, cilantro, & pickled onions. Pour the Dressing in and toss well. Add the tortilla chips. Salt/pepper to taste.
extra guac 