Chicken Taco Salad

Ingredients for Chipotle Lime Salad Dressing:
1 c. loosely packed cilantro
1/2 c. Chipotle Olive Oil
1/4 c. Habanero Honey Vinegar
juice of 1 lime
1 small garlic clove, minced
salt to taste

Seasoned Crispy Tortilla Strips:
3 (8 inch) four tortillas
2 Tbsp. Chipotle Olive Oil
1/2 tsp Saltwest Naturals Spicy Ancho Chili Sea Salt
1/4 tsp. cumin

Ingredients for Salad:
4 chicken breasts
6 c. romaine lettuce (1 head) shredded or torn
1 1/2 c. cherry tomatoes, halved
1/2 c. thinly chopped red onion
2 avocado, chopped
2 ears of corn, husked, charred, kernels removed
1 - 15 oz. can of black beans, drained and rinsed
salt to taste

Combine all dressing ingredients in a food processor or blender then process until well blended. Place 4 - 5 tablespoons of the dressing into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the dressing and marinate in the fridge while you prepare the crispy tortilla strips.

To make the crispy tortilla strips, preheat the oven to 425F. Line a rimmed baking with parchment paper and set aside. In a large bowl, mix together the Chipotle Olive Oil, cumin and the Spicy Ancho Chili sea salt. Stack the tortillas and cut them in half, then cut crosswise into 1/2 inch strips. Place the strips into the bowl with the Chipotle Olive Oil and toss well to coat. Transfer the strips onto the prepared baking sheet. Spread in a single layer and bake until golden brown and crisp, turning halfway through, about 8 = 10 minutes. If desired, season with additional salt.

Heat a grill to high and grill chicken, for 4 - 5 minutes a side or until cooked through. Let rest for 5 minutes off the grill, then slice into strips and cut into bite size cubes.

To assemble the salad, pile lettuce, chicken, tomatoes, corn, black beans, avocado and red onion on a large platter on individual plates. Drizzle the Honey Chipotle dressing all over and top with some crispy tortilla chips.

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