Right off the bat, write down the ingredients for the chicken rub and use it all over the place -- awesome! As a whole, this was another great Ellie Krieger salad. Her salads all rock!
We did a fair amount of substituting with this recipe. To begin, I used New Mexico pepper instead of ancho chile powder because I didn't have ancho powder and I wanted to use the New Mexico powder I had on hand. A relatively minor sub. The second substitution was yacón for jícama. They are pretty similar and not being able to find jícama made it a no-brainer. The third substitution did affect the flavor of the dish -- substituted grapefruit for the orange slices. (I really thought I had an orange!)
Even with my two minor substitutions, and the one major substitution, the dish was really enjoyable. I definitely think it would be better with the orange slices contrasting against the rubbed chicken -- but it was awesome as prepared. One thing is for sure - Ellie's salad recipes are going into my standard cooking rotation once I have cooked my way through the book. Thanks EK!
Note: I used a paillard of chicken for more predictable grilling and maximum flavor.
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