class="gmc-recipe" id="gmc-print-254" itemscope itemtype="http://schema.org/Recipe" style="background-color:#e7e6e6; border-color:#a14524;border-style:dashed;border-width:thin;">
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). |
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. |
Step 7
|
Add Wine and stir/scrape bottom of pan. Cook for another minute. |
Step 8
|
Add Tomato chunks with their juices. Season with salt to taste. |
Step 9
|
Add 1 tsp. of Garlic Powder, 1 tsp. of Cumin, Salsa, Black Beans, and Corn. |
Step 10
|
Wait for the sauce to bubble, then add back in the chicken. Stir, cover and cook 5 minutes. |
Dressing
|
Step 11
|
In a small bowl add the zest of both limes. Then squeeze in the juice of 1 1/2 of them. |
Step 12
|
Reserve the other half as wedges to serve with the meal. |
Step 13
|
Add the Sour Cream and 1/2 tsp of course black pepper, 1/2 teaspoon kosher salt. |
Step 14
|
Wisk together to make your dressing. |
Plating
|
Step 15
|
Fill the bottom half of the bowl with 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. |