Chipotle Chicken Taco Salad
Ingredients
Chicken Marinade
-
1
lb.
chicken breast
-
1
tbs.
olive oil
-
1
tbs.
chipotle in adobo sauce, diced
-
1
tbs.
lime juice
-
2
tbs.
honey
-
1
tsp.
salt
Dressing
-
2
tbs.
lime juice
-
¼
cup
salsa verde
-
¼
cup
rice vinegar
-
¼
cup
olive oil
-
2
tbs.
honey
Salad Ingredients
-
1
head
lettuce
-
1
ear
corn
-
2
scallions
scallions
-
1
1
avocado
-
1
red
red pepper
-
2
carrots
carrots
-
1
mango
mango
-
1½
cups
cooked red or black beans
-
1
cup
crushed tortilla chips
-
to taste
cilantro for garnish
Instructions
- Combine all marinade ingredients except the chicken in a bowl.
- Place the chicken in a zipper bag, pour the marinade over it, seal, and refrigerate for at least an hour.
- Grill the marinated chicken, let it cool, and cut it into bite-sized pieces.
- Mix all dressing ingredients in a jar and shake well.
- Cut the corn off the cob and cook it in a dry skillet over medium heat for 5 minutes until it starts to brown.
- Chop the lettuce, scallions, avocado, red pepper, carrots, and mango, and place them in a large salad bowl.
- Add the corn, beans, chicken, tortilla chips, and dressing to the salad and toss.
- Divide the salad into individual bowls and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
739
Total fat
35g
Total carbohydrates
75g
Total protein
35g
Sodium
913mg
Cholesterol
73mg
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