Chicken Taco Salad (Print Version)
# Ingredients:
01 -
1.5 pounds chicken thighs, trimmed.
02 -
3 tablespoons olive oil, divided.
03 -
2 tablespoons lime juice.
04 -
4 teaspoons chili powder, divided.
05 -
2 teaspoons ground cumin.
06 -
2 teaspoons minced garlic.
07 -
1 1/2 teaspoons salt.
08 -
1 teaspoon black pepper.
09 -
1 can black beans, drained.
10 -
1 ear corn or 1 cup frozen corn.
11 -
3/4 cup fresh salsa.
12 -
1/3 cup cilantro, chopped.
13 -
6 cups romaine lettuce, chopped.
14 -
4 ounces tortilla chips.
15 -
1 cup shredded cheese.
16 -
1 1/2 cups grape tomatoes, halved.
17 -
1 avocado, chopped.
18 -
1/2 cup red onion, chopped.
19 -
1/2 cup sour cream.
20 -
Mexican hot sauce to taste.
# Instructions:
01 -
Mix lime juice, 2 tablespoons oil, 3 teaspoons chili powder, cumin, garlic, salt, and pepper together to prepare the marinade.
02 -
Marinate the chicken in the marinade for 1-24 hours.
03 -
Heat a skillet over medium-high heat.
04 -
Cook the chicken for 6 minutes per side. Let rest for 5 minutes, then cut into pieces.
05 -
Clean the skillet after cooking the chicken.
06 -
Heat the remaining oil and sauté the corn for 2 minutes.
07 -
Add black beans, salsa, and the remaining chili powder. Cook for 2 more minutes and add cilantro.
08 -
Assemble the salads with romaine lettuce, tortilla chips, chicken, grape tomatoes, avocado, red onion, shredded cheese, and sour cream. Add hot sauce to taste.
# Notes:
01 -
Use cast iron for best browning.
02 -
Can prep components ahead but assemble just before serving.