Name: Birria Chicken and Potato Caesar Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup Yukon Gold potatoes; 2 cups romaine lettuce; 1 whole dried guajillo chili; 1 tbsp tomato paste; 1 tsp apple cider vinegar; 0.25 cup Greek yogurt; 1 tbsp lemon juice; 1 whole garlic clove; 1 tsp Dijon mustard; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.25 tsp ground cumin

Instructions

Prep 15 min · Cook 25 min

Preheat oven to 400°F. Toss cubed Yukon Gold potatoes with olive oil, half the sea salt, half the black pepper, and all the dried oregano on a baking sheet.
Roast the potatoes for 25 minutes until golden and crisp, flipping halfway through.
While potatoes roast, soak the dried guajillo chili in hot water for 10 minutes to soften, then remove the stem and seeds.
Cook the chicken breast in a skillet over medium heat for about 6 minutes per side until cooked through, then shred using two forks.
In a blender, combine the softened chili, tomato paste, apple cider vinegar, ground cumin, and 2 tablespoons of the chili soaking water until smooth.
Return the shredded chicken to the skillet over low heat and toss with the blended birria sauce for 3 minutes to infuse the flavors.
Prepare the dressing by whisking together the Greek yogurt, lemon juice, minced garlic clove, Dijon mustard, and the remaining salt and pepper.
In a large bowl, toss the chopped romaine lettuce with half of the dressing, then top with the warm birria chicken and roasted potatoes.
Drizzle the remaining dressing over the top and serve immediately while the chicken and potatoes are still warm.

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Ingredients

Instructions

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