7 in the kitchen

Wild Eggs: Chicken Taco Salad

 

What you need:

For the Salad

¼ head chopped iceberg lettuce

¼ head chopped romaine lettuce

1oz pico di gallo (small diced tomatoes, red onions, jalapeno, chopped cilantro, salt, pepper, chili   powder, cumin

1oz cooked black beans

1oz roasted corn (toss corn with salt, pepper and canola oil- roast at 400F until golden brown)

3TBS shredded cheddar jack cheese

2oz guacamole (fresh avocado, pico di gallo, lime juice, salt and pepper)

1 12in flour tortilla (deep fried until crisp and golden brown-pad off excess grease)

Seared 6oz Chicken Breast- (mix chili powder, coriander, salt and pepper- sear on both sides and dice)

2oz sour cream

2TBS thin sliced green onions

For the Cilantro Lime Vinaigrette

3oz olive oil

1tsp granulated garlic

2TBS chopped cilantro

1oz fresh lime juice

1TBS red wine vinaigrette

Salt and pepper to taste

Method of Preparation

1.       Combine all ingredients except the canola oil and cilantro into a small mixing bowl

2.       Using an immersion blender (or hand blender) mix in cilantro as you blend the ingredients.

3.       Slowly add the oil so it can incorporate into the vinaigrette

4.       Toss the iceberg and romaine lettuce with the vinaigrette.

5.       Place into fried tortilla shell on an oblong plate

6.       Sprinkle pico di gallo, black beans and roasted corn over lettuce

7.       Scoop guacamole and place toward the top of the salad

8.       Place chopped seared chicken over the center of the salad

9.       Top with cheese, sour cream and green onions

 

 

 

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