Chicken Taco Salad with Creamy Lime Dressing

Our family’s motto is “when in doubt, put it in a tortilla.” In an effort to lighten things up, we decided to take some of our favorite quesadilla & burrito fare and transform them into a tasty salad.

One of the secrets to adding an extra layer of flavor is using curry powder in addition to the standard taco seasonings. It really brings the other flavors to life and gives the chicken a beautiful golden color without adding a lot of heat (feel free to add chili powder, cayenne, or both for an added kick, we are trying to spare our toddler’s diaper). One thing that Brian and I strongly agree on is eating dinner as a family unit. Not only does that mean sitting down together every night, but also eating the same dish. Sometimes our toddler Wyatt’s is presented slightly differently, but in essence we are only cooking one meal. In tonight’s example we have our chicken mix on a bed of lettuce covered in the dressing, while Wyatt’s is served next to a small cheese quesadilla with the lime dressing as a dipping sauce.

The dressing couldn’t be easier. Its a simple mix of sour cream and lime. The real magic happens at the bottom of the bowl as it mixes with the chicken juices. It creates a whole new dressing, but be careful when plating not to add too much of the chicken juices. No one wants chicken salad soup.

 

Chicken Taco Salad

Serves 4 - 6
Meal type Main Dish, Salad

Ingredients

Salad

  • 1lb Boneless Skinless Chicken Thighs (Cut into bite sized pieces with excess fat removed)
  • 1 Large Onion (Diced)
  • 1 can Black Beans (Drained and rinsed)
  • 1 cup Frozen Corn Kernels
  • 1 tablespoon Minced Garlic
  • 1 1/2 teaspoon Curry Powder
  • 2 teaspoons Cumin
  • 3/4 teaspoons Paprika
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Kosher Salt
  • 1/2 cup Salsa
  • 1/3 cup Dry White Wine
  • 2 tablespoons Olive Oil
  • Tortilla Chips
  • 1 head Romaine (Chopped)

Salad Dressing

  • 1 cup Low Fat Sour Cream
  • 2 Limes
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper

Directions

Step 1
Heat Olive Oil in skillet over medium heat
Step 2
Season Chicken with Curry, Cumin, Paprika, Garlic Powder, and Salt
Step 3
Brown Chicken in a single layer (leave it alone for about 4 minutes). Turn each piece over to brown the other side (for about 2 minutes).
Browned Chicken
Step 4
Remove Chicken and set aside.
Step 5
Add Onions to the pan and add a pinch or two of salt. Cook, stirring two minutes.
Step 6
Stir in Minced Garlic and cook 3 more minutes.
Add Garlic to Onions
Step 7
Add Wine and stir/scrape bottom of pan. Cook for another minute.
Add Wine
Step 8
Add Tomato chunks with their juices. Season with salt to taste.
Add Tomatoes
Step 9
Add 1 tsp. of Garlic Powder, 1 tsp. of Cumin, Salsa, Black Beans, and Corn.
Seasoning Taco Chicken Salad
Step 10
Wait for the sauce to bubble, then add back in the chicken. Stir, cover and cook 5 minutes.
Add Chicken
Dressing
Step 11
In a small bowl add the zest of both limes. Then squeeze in the juice of 1 1/2 of them.
Lime Zest
Step 12
Reserve the other half as wedges to serve with the meal.
Lime Wedges
Step 13
Add the Sour Cream and 1/2 tsp of course black pepper, 1/2 teaspoon kosher salt.
Creamy Lime Dressing Components
Step 14
Wisk together to make your dressing.
Creamy Lime Dressing
Plating
Step 15
Fill the bottom half of the bowl with lettuce.
Lettuce
Step 16
Cover with the Taco Chicken mixture (use a slotted spoon to remove some of the juices).
Step 17
Serve with the Creamy Lime Dressing, tortilla chips, and a wedge of lime.

 

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