Quick Chicken Taco Salad Recipe

• 分量: 4 servings
• 調理時間: 30 minutes
• 総時間: 45 minutes

材料

2 cups cilantro (twist and rip off the top half of the bunch to loosely measure, stems are fine, plus more for serving if desired)

3 limes (plus extra lime wedges for serving if desired)

1-1/2 tablespoons diced jalapeño (seeds and ribs removed)

1/4 cup olive oil

3 tablespoons rice vinegar

1 tablespoon Dijon-style mustard

2 teaspoons granulated sugar

Salt and pepper

1 tablespoon olive oil

1 pound ground chicken

1 red onion (divided, see note 2)

1 to 2 cloves garlic (minced, 1 and 1/2 teaspoons)

1 (1-ounce) packet taco seasoning (see note 3)

8 cups romaine lettuce (thinly sliced, 3 heads of lettuce)

1 (15-ounce) can pinto beans (drained and rinsed)

1 cup fresh corn (cut off the cob, 2 ears of corn)

1 large avocado (or 2 small to medium ones, thinly sliced or diced)

1-1/4 cups cherry tomatoes (halved)

1/2 cup extra sharp Cheddar cheese (freshly shredded)

手順

Make Dressing

Zest and juice limes to get 1 teaspoon zest and 6 tablespoons juice. Combine all the dressing ingredients except for the olive oil in a blender or food processor. Add salt and pepper to taste (about 1/2 teaspoon salt and pepper). Pulse until ingredients are combined, then drizzle in olive oil, quickly pulsing until emulsified. Don’t overmix/blend the olive oil or it can create a metallic flavor. Taste and adjust any seasonings to personal preference.

Add Chicken

Add the olive oil to a large cast-iron skillet and heat over medium-high heat. Once shimmering, add in 1 cup finely diced red onion and 1 and 1/2 teaspoons minced garlic. Stir often, cooking until tender, about 5 minutes. Reduce heat if it starts to burn. Add ground chicken and cook for 6–8 minutes or until white and cooked through. Add the taco seasoning and reduce heat to low. Stir to coat and season to taste with salt (it will vary, depending on the taco seasoning). Remove from heat and cover to keep warm.

Prep Lettuce

Wash and chop the lettuce. Cut into ribbons and halve the ribbons—thinner salad pieces allow for more surface area that the dressing can adhere to. Use a salad spinner to ensure the lettuce is 100% dry before adding any other ingredients.

Prep Veggies

Thinly slice the other quarter of the red onion to get about 1/4 cup (see note 2), drain and rinse black beans, prepare the corn (see note 4), halve the cherry tomatoes, chop or thinly slice the avocado(s), and shred the cheese. Add to the salad.

Enjoy

If serving the salad immediately, pour the dressing over (add to desired preference; you may not want to use all the dressing), toss the salad, and enjoy! Add additional lime wedges and cilantro to individual plates.

栄養

• カロリー: 623 kcal
• 脂肪総量: 38.6 g
• コレステロール: 112.7 mg
• ナトリウム: 757.7 mg
• 炭水化物総量: 41 g
• 食物繊維: 14.1 g
• 糖質総量: 9.4 g
• タンパク質: 33.9 g