chicken taco salad
when you’re craving mexican but no quiero taco bell, try this yummy chicken taco salad. it’s kind of like a homemade yet healthier version of a burrito bowl–no need for the tortilla or taco shell.
this is another version of a salad my mom used to make for us growing up. i think it was hands down everyone in my family’s favorite meal when it was taco night! my mom would sauté onions, garlic, and ground beef with cumin. then she would fry tortillas in a small amount of oil in a skillet and serve this salad on the side. since i’m trying to go a bit lighter, i decided to turn my childhood taco night into an en·trée salad. but, sometimes you gotta live a little, alas the sprinkling of chips on top for some delicious crunch! i hope you enjoy it!
Ingredients
2 boneless chicken breasts
2 small can of green chiles
2 cloves of garlic
1 small yellow onion
cumin (to taste)
salt and pepper (to taste)
1 package of lettuce (whatever you like--I used a blend of spinach & mixed greens)
3/4 cup mayonnaise (don't use the nasty low fat stuff)
2 tbs. ketchup
1/2 - 1 chipotle pepper in adobo sauce, chopped up (I had these leftover from my chili recipe, you could leave out and use some chili powder, to taste, as a substitute)
1 medium tomato
sliced black olives
1/4 c frozen corn kernels
guacamole (I cheated and bought prepackaged--just make sure to look at the ingredients to make sure it's basically just avocado, onion, tomato, cilantro & seasonings, nothing gross)
salsa
sour cream
shredded cheddar cheese
fresh cilantro
crumbled blue corn tortilla chips (I like the red hot ones)
Instructions
Cut the chicken breasts into bite size pieces.
Heat some olive oil in a pot, and add in onions and 1/2 the can of green chilis (or more if you like a lot of heat).
Once the onions and chilis begin to sauté, add the chopped up garlic on top. Stir to make sure the garlic doesn't burn (or else it will become bitter).
Add in the chopped up chicken, stir, and add in the cumin. I just shake it until it looks and smells about right--start with a couple of teaspoons (you can always add more later).
Reduce the heat and cover the pot. Let the chicken cook (stirring occasionally) while you assemble the rest of the ingredients. Cook chicken until no longer pink on the inside.
To make the salad dressing, combine the mayo, ketchup, chopped chipotle pepper, salt & pepper, and a couple shakes of cumin. Taste and adjust as necessary.
Throw the lettuce, thawed corn kernels, chopped tomato, sliced black olives, and however much cheddar cheese you like in a large salad bowl.
Toss the salad with however much dressing you like (you will have extra dressing so just cover and save for salad leftovers or you can even use it as a veggie dip the rest of the week).
Serve the salad with the cooked chicken. Top with sour cream, guacamole, cheese, cilantro leaves, salsa, and crumbled up chips. I just put the toppings on the table and let everyone do their own.
I like to serve this with a pan of refried beans on the side (I buy vegetarian so all that gross animal lard isn't in there). Spread the beans in a dish, sprinkle with cheese, and warm in the oven at 350 until the cheese is melted and bubbly. ¡Olé!
http://www.dishandchipsblog.com/chicken-taco-salad/
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