And as anyone who loves pozole knows, it’s all about the toppings, right? Avocados, cabbage, radishes, cilantro, Mexican cheese. So why not turn those into a salad? In this pozole-inspired salad we are sautéing chili and cumin rubbed chicken breasts and hominy, and serving them with shredded cabbage, chopped romaine, avocados, radishes, cilantro, and cotija, and dressing it all with a lime infused vinaigrette. So good! Heat the olive oil in a thick-bottomed sauté pan on medium high heat. Add the chicken breasts and cook for two minutes on each side. Lower the heat to low and cover the pan and cook until the breasts are just cooked through, about 4 to 5 more minutes. Remove the chicken from the pan and let cool to touch. Cook on medium high heat for 1 to 2 minutes. Remove from heat. Place several slices of chicken and avocado on top of each plate of greens. Sprinkle with cotija cheese. Drizzle the remaining vinaigrette over the salads.
