Sunday, January 1, 2017

Chicken Taco Salad


Salad Dressing:
1/2 to 1 Jalapeno, seeded & chopped
1/3 cup diced & seeded Tomato
1/8 cup chopped Cilantro
1/3 cup Mayonnaise
1/3 cup Sour Cream
Juice of 1/2 Lime
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
Salt & Pepper, to taste

Chicken Mixture:
3 Cups of Shredded Rotisserie Chicken
1 (15oz) can Black Beans, drained & rinsed
Kernels of 2 Corn on the Cob, cooked
Juice of 1/2 Lime
1 Tbsp Chili Powder
3/4 tsp Cumin Powder
Salt & Pepper, to taste

Salad Fixings:
Head of Romaine, chopped
1 Tomato, diced
1 Avocado, diced
Tortilla Chips, broken up


1.  To make the salad dressing, combine all the dressing ingredients in a food processor and puree until smooth.  Taste and adjust seasonings if necessary.  Allow dressing to chill in the fridge for a few hours before serving.

2.  In a medium bowl, combine the chicken, black beans, corn kernels (tutorial to quickly cook corn on the cob HERE), lime juice, and seasonings.

3.  To make the salads, evenly distribute the chopped romaine among 4 large salad bowls or plates and top with a handful of tortilla chips.  Put a fourth of the chicken-bean mixture in each bowl, and then top with the diced tomato and avocado.  Drizzle a generous serving of the salad dressing on top.

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