Chicken Taco Slaw Salad

Name: Chicken Taco Slaw Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 59 milliliters apple cider vinegar; 680 grams broccoli slaw mix; 425 grams black beans, drained; 425 grams chickpeas, rinsed and drained; 158 milliliters canned corn, drained; 0 teaspoons cayenne pepper (optional); 1 teaspoon barbecue seasoning or 1 teaspoon chili powder; 118 milliliters fresh cucumber, peeled and finely chopped; 1 Tbsps fresh cilantro leaves, remove stems and chop; 1 teaspoons garlic, minced; 237 milliliters grape tomatoes, halved; 1 Tbsp green onion, chopped; 1 teaspoon ground cumin; 0 teaspoons fresh ground black pepper; 0 teaspoons fresh ground black pepper; 79 milliliters honey; 1 lime, juice of; 89 milliliters ketchup; 118 milliliters canola oil or 1⁄2 cup olive oil; 1 Tbsp olive oil; 1 teaspoon paprika; 118 milliliters chunky salsa (medium or mild depending on taste); 0 teaspoons sea salt; 1 teaspoon sea salt; 680 grams boneless skinless chicken breasts, cut into 1/2 inch strips; 6 servings tortilla chips, for serving

The recipe Chicken Taco Slaw Salad is ready in roughly 35 minutes and is definitely an awesome gluten free and dairy free option for lovers of Mexican food. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. This main course has 711 calories, 39g of protein, and 32g of fat per serving. If you have garlic, cucumber, beans, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

For dressing, combine the first 8 ingredients, making sure to mix very well.

Add the salsa and combine well.Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.Squeeze the juice of the lime over the entire salad.Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).

Ingredients you will need

Salt And Pepper

Barbecue Seasoning

Cayenne Pepper

Broccoli Slaw

Chickpeas

Olive Oil

Cilantro

Tomato

Whole Chicken

Onion

Beans

Cumin

Juice

Salsa

Shake

Corn

Lime

Equipment you will use

Frying Pan

Bowl

Serve with tortilla chips, sour cream and cheese, if desired.

Ingredients you will need

Tortilla Chips

Sour Cream

Cheese

Equipment

Frying Pan

Bowl

Ingredients

Servings:

59milliliters

apple cider vinegar 680grams

broccoli slaw mix 425grams

black beans, drained 425grams

chickpeas, rinsed and drained 158milliliters

canned corn, drained 0teaspoons

cayenne pepper (optional)1teaspoon

barbecue seasoning or 1 teaspoon chili powder 118milliliters

fresh cucumber, peeled and finely chopped 1Tbsps

fresh cilantro leaves, remove stems and chop 1teaspoons

garlic, minced 237milliliters

grape tomatoes, halved 1Tbsp

green onion, chopped 1teaspoon

ground cumin 0teaspoons

fresh ground black pepper 0teaspoons

fresh ground black pepper 79milliliters

honey 1

lime, juice of 89milliliters

ketchup 118milliliters

canola oil or 1⁄2 cup olive oil 1Tbsp

olive oil 1teaspoon

paprika 118milliliters

chunky salsa (medium or mild depending on taste)0teaspoons

sea salt 1teaspoon

sea salt 680grams

boneless skinless chicken breasts, cut into 1/2 inch strips 6servings

tortilla chips, for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.