Chicken Taco Salad

Name: Chicken Taco Salad
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 medium avocado, large dice; 0 teaspoons freshly ground black pepper, plus more as needed; 6 servings Freshly ground black pepper; 907 grams bone-in chicken breasts (about; 3 Tbsps cider vinegar; 237 milliliters white or yellow corn kernels, cut from the cob (from about 1 ear); 237 milliliters canned black beans, drained and rinsed, or 1 cup dried, cooked black beans (see Game Plan note); 1 Tbsp coarsely chopped fresh cilantro; 1 medium garlic clove, minced; 2 teaspoons granulated sugar; 2 teaspoons ground cumin; 1 medium jalapeño, seeded and minced; 3 Tbsps ketchup; 1 teaspoons kosher salt, plus more as needed; 6 servings Kosher salt; 1 teaspoon freshly squeezed lime juice; 2 teaspoons freshly squeezed lime juice; 177 milliliters red onion, small dice (from about 1/2 medium onion); 1 medium Roma tomato, medium dice; 2 large heads romaine lettuce, washed, dried, and cut crosswise into 1/4-inch-wide strips; 79 milliliters thinly sliced scallions (from about 1/2 bunch), white and light green parts only; 85 grams cup shredded sharp cheddar cheese (about; 227 grams cup sour cream; 3 dashes Tabasco; 473 milliliters coarsely crushed tortilla chips; 79 milliliters vegetable oil; 1 Tbsp vegetable oil; 1 teaspoons Worcestershire sauce

Chicken Taco Salad might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 788 calories, 46g of protein, and 46g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have vegetable oil, kosher salt, coarsely tortilla chips, and a few other ingredients on hand, you can make it. It works well as a main course. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 1 hour and 45 minutes.

Instructions

For the chicken:1

Ingredients you will need

Whole Chicken

Heat the oven to 400F and arrange a rack in the middle. Rub the chicken on both sides with the oil and season generously on both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Oven

Place on a baking sheet and cook until the chicken registers 160F on an instant-read thermometer, about 45 to 50 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Kitchen Thermometer

Remove the breasts from the baking sheet to a cutting board and let rest until cool enough to handle, about 30 minutes.2When the chicken is ready, remove the meat from the bone, discarding the skin, cartilage, and fat. Tear into bite-sized pieces, transfer to a medium container or bowl, and refrigerate until ready to use.For the cumin dressing:1

Ingredients you will need

Meat

Cumin

Bone

Equipment you will use

Cutting Board

Baking Sheet

Bowl

Place all of the ingredients except the oil in a medium, nonreactive bowl and whisk until combined. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated. Taste and season with additional salt and pepper as needed. Cover and refrigerate until ready to use.For the sour cream dressing:1

Ingredients you will need

Salt And Pepper

Sour Cream

Cooking Oil

Equipment you will use

Whisk

Bowl

Place all of the ingredients in a small, nonreactive bowl and stir until combined. Cover and refrigerate until ready to use.For the salad:1

Equipment you will use

Bowl

Heat a cast iron skillet over high heat until smoking, about 10 minutes. Scatter the corn kernels in the hot pan and cook, stirring occasionally, until charred, about 5 minutes.

Ingredients you will need

Corn Kernels

Equipment you will use

Frying Pan

Transfer to a large bowl and season with salt and pepper.2

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Add the cooked chicken, romaine lettuce, black beans, cheese, avocado, tomato, and red onion to the bowl.

Ingredients you will need

Romaine

Cooked Chicken

Black Beans

Red Onion

Avocado

Cheese

Tomato

Equipment you will use

Bowl

Drizzle in all of the cumin dressing and toss gently to combine.

Ingredients you will need

Cumin

Sprinkle with the scallions and crushed tortilla chips and serve with the sour cream dressing passed on the side.

Ingredients you will need

Tortilla Chips

Sour Cream

Green Onions

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Equipment

Ingredients

Servings:

1medium

avocado, large dice 0teaspoons

freshly ground black pepper, plus more as needed 6servings

Freshly ground black pepper 907grams

bone-in chicken breasts (about 3Tbsps

cider vinegar 237milliliters

white or yellow corn kernels, cut from the cob (from about 1 ear)237milliliters

canned black beans, drained and rinsed, or 1 cup dried, cooked black beans (see Game Plan note)1Tbsp

coarsely chopped fresh cilantro 1medium

garlic clove, minced 2teaspoons

granulated sugar 2teaspoons

ground cumin 1medium

jalapeño, seeded and minced 3Tbsps

ketchup 1teaspoons

kosher salt, plus more as needed 6servings

Kosher salt 1teaspoon

freshly squeezed lime juice 2teaspoons

freshly squeezed lime juice 177milliliters

red onion, small dice (from about 1/2 medium onion)1medium

Roma tomato, medium dice 2large heads

romaine lettuce, washed, dried, and cut crosswise into 1/4-inch-wide strips 79milliliters

thinly sliced scallions (from about 1/2 bunch), white and light green parts only 85grams

cup shredded sharp cheddar cheese (about 227grams

cup sour cream 3dashes

Tabasco 473milliliters

coarsely crushed tortilla chips 79milliliters

vegetable oil 1Tbsp

vegetable oil 1teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.