Chicken Taco Salad
Serves 2
For Homemade Taco Seasoning:
1½ tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
½ jalapeno, finely diced
For Creamy Cilantro Lime Dressing:
2 cups cilantro
1-2 cloves garlic
¼ cup lime juice
2 teaspoons maple syrup
½ teaspoon ground coriander
½ teaspoon salt
½ cup olive oil
½ cup plain whole milk Greek yogurt
For Tomato Salad:
½ cup cherry tomatoes, diced
1 Roma tomato, diced
¼ jalapeno, finely diced
Half a handful of cilantro, coarsely chopped
1 tablespoon lime juice
½ tablespoon lemon juice
Pinch of sugar
For Salad:
1 pound boneless, skinless chicken thighs, cut into thin, long strips
2 tablespoons olive oil
8 handfuls of salad greens (I like a mix of romaine and spring mix)
½ red onion, diced
Can of corn, rinsed and drained
Can of black beans, rinsed and drained
Sour cream
In a small bowl, combine all of the Seasoning ingredients. Mix until everything is well blended. Set aside.
To make the cilantro lime dressing, add all of the Dressing ingredients to a food processor. Blend until smooth. Set aside.
To make the tomato salad, in a medium bowl, add all of the Tomato Salad ingredients. Mix until everything is well combined. Set aside.
Heat a skillet over medium-high heat. As it heats up, add the olive oil. Once hot, add the chicken thighs and let sit for 1-2 minutes as it starts to cook. As the chicken is cooking, add the taco seasoning and mix to combine. Let the chicken cook, stirring occasionally, until completely cooked through, about 5-7 minutes.
To serve the salad, put 4 handfuls of salad greens in a bistro bowl. Divide the red onion, corn, and black beans amongst the plates (you’ll probably have leftover corns and black beans). Add a generous helping of chicken thighs and tomato salad to each plate. Drizzle the creamy cilantro lime dressing over the salad. And finish with a dollop of sour cream.
Enjoy!
