Crunchy Chicken Taco Salad

Name: Crunchy Chicken Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 113 grams About firm-ripe avocado, peeled, pitted, and thinly sliced; 425 grams can black beans, rinsed and drained; 79 milliliters finely crushed corn chips; 2 flour tortillas (10 in.); 473 milliliters shredded iceberg lettuce; 3 Tbsps jalapeño jelly; 2 servings Reduced-fat sour cream; 118 milliliters refrigerated tomato salsa; 2 servings Salt; 283 grams boned, skinned chicken breast halves each)

Crunchy Chicken Taco Salad might be just the main course you are searching for. One serving contains 586 calories, 20g of protein, and 18g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of firm-ripe avocado, tomato salsa, cream, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the salsa you could follow this main course with the Dessert Strawberry Salsa as a dessert. 1 person found this recipe to be yummy and satisfying.

Instructions

Adjust a V-shaped roasting rack so each side is at a 45 angle to the base.

Ingredients you will need

Base

Cut 2 sheets of foil, each 12 inches long. Fold each sheet lengthwise to make a strip that is about 3 inches wide. Drape 1 strip from center of the V over and down to the base of the rack. Fold foil at each end to secure to rack. Repeat to secure second piece of foil to other side of the rack. Drape each flour tortilla with its center over the highest point on one side of the rack (foil keeps tortilla from curling inward as it bakes).

Ingredients you will need

Tortilla

Base

Equipment you will use

Aluminum Foil

Bake tortillas in a 450 oven until lightly browned, about 5 minutes, then lift off racks and set aside (they continue to crisp as they cool). If making more than 1 hour or up to a day ahead, package airtight.

Ingredients you will need

Tortilla

Equipment you will use

Oven

As tortillas bake, rinse chicken and pat dry. Melt 1 tablespoon jelly (in a microwave oven or in a small pan over medium heat, stirring occasionally).

Ingredients you will need

Tortilla

Whole Chicken

Jelly

Equipment you will use

Microwave

Oven

Frying Pan

Brush all the melted jelly onto the smooth sides of breast halves. Put corn chips on a small plate and press jelly-coated side of chicken into chips so they stick. Set breasts, chips up, in an 8- or 9-inch square pan. Pat any remaining chips onto chicken.

Ingredients you will need

Corn Chips

Whole Chicken

French Fries

Jelly

Equipment you will use

Frying Pan

Bake in a 450 oven until chicken is no longer pink in thickest part (cut to test), 15 to 20 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Meanwhile, in a bowl, mix beans, salsa, and remaining jalapeo jelly.

Ingredients you will need

Beans

Jelly

Salsa

Equipment you will use

Bowl

Lift breasts from pan with a wide spatula. If desired, cut each piece crosswise into 4 or 5 equal slices.

Equipment you will use

Spatula

Frying Pan

Set each tortilla shell on a plate. Put half the lettuce into each shell. Top lettuce equally with the bean mixture. Use the spatula to transfer a breast onto beans in each tortilla shell.

Ingredients you will need

Tortilla

Lettuce

Beans

Equipment you will use

Spatula

Garnish with avocado and add sour cream and salt to taste.

Ingredients you will need

Sour Cream

Avocado

Salt

Equipment

Ingredients

Servings:

113grams

About firm-ripe avocado, peeled, pitted, and thinly sliced 425grams

can black beans, rinsed and drained 79milliliters

finely crushed corn chips 2

flour tortillas (10 in.)473milliliters

shredded iceberg lettuce 3Tbsps

jalapeño jelly 2servings

Reduced-fat sour cream 118milliliters

refrigerated tomato salsa 2servings

Salt 283grams

boned, skinned chicken breast halves each)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing 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 Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.