Chopped Chicken Taco Salad with Chipotle Dressing

Name: Chopped Chicken Taco Salad with Chipotle Dressing
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 small avocado, peeled, diced; 79 milliliters buttermilk; 425 grams black beans, drained and rinsed; 1 canned chipotle in adobo, seeded, plus 1 1/2 tsp. adobo; 237 milliliters cherry tomatoes, halved; 1 teaspoons cumin; 2 ears fresh corn, shucked; 59 milliliters chopped fresh cilantro; 2 Tbsps lime juice; 177 milliliters mayonnaise; 2 teaspoons olive oil; 1 smalls red onion, thinly sliced; 2 liters large head romaine lettuce, chopped (about; 6 servings Salt and pepper; 454 grams boneless, skinless chicken breast halves; 15 larges tortilla chips; 1 Tbsp unsalted butter, melted

The recipe Chopped Chicken Taco Salad with Chipotle Dressing is ready in approximately 40 minutes and is definitely an excellent gluten free option for lovers of Mexican food. One portion of this dish contains around 24g of protein, 34g of fat, and a total of 515 calories. For $2.1 per serving, you get a main course that serves 6. If you have cumin, ears corn, mayonnaise, and a few other ingredients on hand, you can make it. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert.

Instructions

Preheat grill to medium-high.

Equipment you will use

Grill

Brush chicken all over with oil; season with salt and pepper. Oil grill. Grill chicken until cooked through, turning once, about 10 minutes total.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Equipment you will use

Grill

Cut chicken into small cubes and refrigerate.

Ingredients you will need

Whole Chicken

Brush corn with butter. Oil grill. Grill corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total.

Ingredients you will need

Butter

Corn

Cooking Oil

Equipment you will use

Grill

Transfer corn to a cutting board to cool. When corn is cool enough to handle, use a sharp knife to carefully slice kernels off cob. Discard cob.

Ingredients you will need

Corn

Equipment you will use

Cutting Board

Knife

Place kernels in a large bowl and refrigerate.

Equipment you will use

Bowl

Blend mayonnaise, buttermilk, chipotle, adobo, cumin, cilantro, lime juice and 1/4 tsp. salt in a blender or food processor until smooth.

Ingredients you will need

Buttermilk

Lime Juice

Mayonnaise

Chipotle Chiles

Cilantro

Cumin

Salt

Equipment you will use

Food Processor

Blender

Place lettuce, chicken, tomatoes, avocado, onion and black beans in bowl with corn.

Ingredients you will need

Black Beans

Tomato

Avocado

Whole Chicken

Lettuce

Onion

Corn

Equipment you will use

Bowl

Add dressing to taste and gently toss to coat. Season with salt and pepper. Top with chips and serve immediately.

Ingredients you will need

Salt And Pepper

French Fries

Equipment

Ingredients

Servings:

1small

avocado, peeled, diced 79milliliters

buttermilk 425grams

black beans, drained and rinsed 1

canned chipotle in adobo, seeded, plus 1 1/2 tsp. adobo 237milliliters

cherry tomatoes, halved 1teaspoons

cumin 2

ears fresh corn, shucked 59milliliters

chopped fresh cilantro 2Tbsps

lime juice 177milliliters

mayonnaise 2teaspoons

olive oil 1smalls

red onion, thinly sliced 2liters

large head romaine lettuce, chopped (about 6servings

Salt and pepper 454grams

boneless, skinless chicken breast halves 15larges

tortilla chips 1Tbsp

unsalted butter, melted

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well 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 Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.