Chicken Taco Salad Recipe
- cook TIME 10 mins
- prep TIME 7 mins
- total TIME 17 mins
Ingredients (16)
- 8 oz skinless, boneless chicken breast
- 1.5 oz tortilla chips
- 4 oz cherry tomatoes halved
- 4 oz romaine lettuce shredded into large pieces
- 0.5 oz red onion diced
- 1 oz corn
- 1 oz canned black beans
- 1/2 cup cilantro
- 3 tbsp olive oil divided into 2 tbsp, 1 tbsp
- 1/2 tbsp garlic minced
- 1 tbsp lime juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1/2 tsp garlic powder
INSTRUCTIONS
Prep:
Dice the Onion: Slice the red onion in half lengthwise, then lay it vertically and thinly slice downward, leaving the roots intact. Place the onion in a horizontal position and cut crosswise into slices. Next, slice further into small cubes.
Mince the Garlic: Press the flat side of the knife onto the cloves to remove the peel, then thinly slice them into pieces. With a rocking motion, slice the cloves further with the knife until they're finely minced.
Cook:
Season the Chicken: Dry rub 1/2 tsp Cajun seasoning, 1/2 tsp paprika, and 1/2 tsp garlic powder onto 8 oz skinless, boneless chicken breast until the meat is fully coated with the spices.
Sear the Chicken: On a pan over medium heat, sear the seasoned chicken on both sides with 1 tbsp olive oil. Do so for 7 minutes until the meat turns golden brown.
Make the Dressing: In a food processor or blender, blend 1/2 tbsp garlic, 1/2 cup cilantro, 2 tbsp olive oil, 1 tbsp lime juice, 1/4 tsp salt, and 1/4 tsp pepper together, until the sauce turns a grassy green shade with a slightly syrupy texture.
Slice the Chicken: Lay the cooked chicken vertically on the chopping board and slice it into thick strips. Turn the strips horizontally, and continue slicing them into small cubes.
Assemble the Salad and Serve: On a plate, lay the sliced chicken with 4 oz cherry tomatoes, 4 oz romaine lettuce, 0.5 oz red onion, 1 oz corn, 1 oz canned black bean, and 1.5 oz tortilla chips. Drizzle the dressing over the food. Enjoy!
