You’re family and friends will enjoy this chopped chicken taco salad!
By: Jessica Merchant
Yield: 2 servings
Ingredients
For chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 limes, juiced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For salad:
- 4 cups butter lettuce, chopped
- 1 avocado, chopped
- 2/3 cup sweet corn
- 1/2 pint grape tomatoes, quartered
- 1/4 red onion, diced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive olive
- 1/2 teaspoon red wine vinegar
- 1 lime, juiced
- a few tortilla chips, crushed
Directions:
- Combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours. After marinating, heat a large skillet over medium-heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Once chicken is finished, let cool for a few minutes and then cut into chunks.
- To make the salads, combine lettuce, tomatoes, avocado, corn and onion in a large bowl, then toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat. Add in chicken and toss well, then separate on to two plates or bowls.
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