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
Print recipe
| 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 | |
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Season Chicken with Curry, Cumin, Paprika, Garlic Powder, and Salt  | |
| Step 3 | |
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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 | |
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Add Onions to the pan and add a pinch or two of salt. Cook, stirring two minutes.  | |
| Step 6 | |
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Stir in Minced Garlic and cook 3 more minutes.  | |
| Step 7 | |
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Add Wine and stir/scrape bottom of pan. Cook for another minute.  | |
| Step 8 | |
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Add Tomato chunks with their juices. Season with salt to taste.  | |
| Step 9 | |
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Add 1 tsp. of Garlic Powder, 1 tsp. of Cumin, Salsa, Black Beans, and Corn.  | |
| Step 10 | |
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Wait for the sauce to bubble, then add back in the chicken. Stir, cover and cook 5 minutes.  | |
| Dressing | |
| Step 11 | |
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In a small bowl add the zest of both limes. Then squeeze in the juice of 1 1/2 of them.  | |
| Step 12 | |
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Reserve the other half as wedges to serve with the meal.  | |
| Step 13 | |
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Add the Sour Cream and 1/2 tsp of course black pepper, 1/2 teaspoon kosher salt.  | |
| Step 14 | |
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Wisk together to make your dressing.  | |
| Plating | |
| Step 15 | |
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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 | |
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Serve with the Creamy Lime Dressing, tortilla chips, and a wedge of lime. | |
