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:

  1. 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.
  2. Add chicken and marinate for 2 to 10 hours in the refrigerator.
  3. For the dressing: mix all ingredients together and chill for at least 30 minutes.
  4. 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.
  5. 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