Cilantro Lime Chicken Taco Salad
What you need:
For the cilantro lime chicken:
- 1 lb. chicken breasts, thinly sliced
- 1 cup cilantro
- 4 cloves minced garlic
- 3 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. sugar
- 1/4 tsp. cayenne pepper
For the creamy baja catalina dressing:
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 3 Tbsp. sugar
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 Tbsp. reserved Cilantro Lime marinade
For the salad:
- Romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 can corn, drained
- Shredded sharp cheddar cheese
- Avocado, chopped, if desired
- Tortilla strips
Directions:
- For the chicken: add marinade ingredients into a food processor or blender. Pulse until finely chopped. Reserve 2 Tbsp. marinade and place the rest into a dish or large freezer bag.
- Add chicken and marinate for 2 to 10 hours in the refrigerator.
- For the dressing: mix all ingredients together and chill for at least 30 minutes.
- After marinating, cook chicken in desired method using 1 Tbsp. of reserved marinade for basting. I did mine in a skillet. Let cool and then slice into strips.
- For the salad: toss all ingredients together and serve topped with cilantro lime chicken and dressing.
Recipe from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes