Cilantro Lime Chicken Taco Salad



This Chicken Taco Salad is bursting with tender, juicy chicken, all your favorite fiestalicious salad fixings including lettuce, tomatoes, beans, bell peppers, cheese, avocados, crunchy, salty tortilla chips all topped with Creamy Baja Catalina Dressing.  This Chicken Taco Salad ingredients can be prepped in advance and the dressing can be made days ahead of time for a quick and easy lunch or dinner any day of the week – which is  great thing because you won’t be able to stop craving this Cilantro Lime Chicken Taco Salad! 

INGREDIENTS
Salad
  • 1 Recipe Cilantro Lime Chicken
  • 1 large head romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
  • 1 cup black beans drained and rinsed
  • corn from 2 ears sweet corn (raw)
  • 1/2 cup finely grated sharp cheddar cheese or more to taste
  • 2 avocados, chopped
  • Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 3 tablespoons sugar more or less to taste (start with less)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream (may sub yogurt)
  • 1 tablespoons reserved Cilantro Lime Marinade (in directions)
  • I couldn't stop eating this Cilantro Lime Chicken Taco Salad!  Its bursting with tender, juicy chicken and the sweet & tangy Creamy Baja Catalina Dressing is out of this world delicious!  This combo is pure heaven!
INSTRUCTIONS
  1. Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
  2. Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.

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