Thursday, July 14, 2011

Chipotle Chicken Taco Salad

recipe from Our Best Bites
4 c chopped Romaine Lettuce
2 c chopped grilled chicken (you can use Taco Chicken* if you want.  It is delicious!)
1 c cherry or grape tomatoes, washed ( I just used chopped tomatoes, since that is what I had on hand)
1/3 c vertically sliced red onion
1 avocado, cubed
1 15-oz can black beans, rinsed and drained
1 8 3/4 oz can corn, rinsed and drained. (I like to use frozen corn)

1/3 c chopped fresh cilantro
2/3 c light sour cream
1 1/2 tsp adobo sauce from canned chipotle chili peppers (You can usually find these in the Mexican food section of the grocery store)
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Tortilla strips
Or, I bought taco shell bowls at the deli section at Macey's and served the salad in those. It was delicious!

Make sure all salad ingredients have been washed or rinsed.  Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix.  Set aside.

Mix dressing ingredients.  Start with 1 1/2 tsp of adobo sauce and then go from there, probably adding more if desired 1/4-1/2 tsp at a time.  You could even chop up one of the chili peppers and toss it in there if you are super brave with spiciness.  I just added the 1 1/2 tsp of sauce recommended in the recipe and it was just the perfect amount of "kick".  Set dressing aside.

When ready to serve, add avocado, tortilla strips (if desired) and dressing, gently combine and serve.

I have never used adobo sauce before and it added such a yummy smoky flavor to the salad.  It's worth the trip to the grocery store to try it!  

*TACO CHICKEN  Recipe also by Our Best Bites

1 lb chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp chili powder
1/2 tsp cumin
1/2 tsp Kosher salt
1/2 tsp black pepper

Juice the limes and combine with a couple splashes of red wine vinegar.  Add garlic.  Pour over chicken.  This will not completely cover chicken; just turn it occasionally as needed.  Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside or your broiler in your oven).  Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub spices all over the chicken.  

Grill about 7 minutes per side.  Remove from heat and allow to stand for a few minutes so it doesn't lose its juiciness.  You can either eat the chicken as it is, maybe with Mexican rice and beans, or slice it up and use it as you would taco meat. 

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