Chicken taco salad
Delight your taste buds with a savory Chicken Taco Salad bursting with vibrant flavors and textures. Enjoy a harmonious blend of seasoned chicken, fresh vegetables, crispy tortilla strips, and zesty dressing. Perfect for a quick and satisfying meal.
Ingredients:
- 2 8-inch flour tortillas, quartered and sliced into strips
- 2 tablespoons vegetable oil
- 1 1/4 teaspoons grated lime zest, plus the juice of 2 limes
- Kosher salt and freshly ground pepper
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn, thawed
- 2 tomatoes, chopped
- 1 tablespoon chopped pickled jalapenos, plus 2 tablespoons brine
- 1/2 head iceberg lettuce, shredded (about 8 cups)
- 2 cups shredded rotisserie chicken (skin removed; about 280g)
- 1 small avocado, chopped
- 1 cup grated sharp cheddar cheese (about 110g)
Instructions:
- Preheat the oven to 190 °C. Cover a baking sheet with aluminum foil. Mix the tortilla strips with 1 tablespoon of vegetable oil, 1/2 teaspoon of lime zest, a pinch of salt, and some pepper in a medium-sized bowl; spread them out in a single layer on the prepared pan. Bake, stirring halfway through, until they are golden and crunchy, for about 10 to 12 minutes; allow them to cool.
- In the meantime, combine the beans, corn, tomatoes, pickled jalapenos with their brine, the remaining 1 tablespoon of vegetable oil and 3/4 teaspoon of lime zest, lime juice, 3/4 teaspoon of salt, and some pepper in a medium-sized bowl. Let it sit, stirring occasionally, until it becomes juicy, approximately 10 minutes.
- Arrange the lettuce evenly among 4 bowls and layer them with the bean mixture and its juices, chicken, avocado, cheese, and the baked tortilla strips.
Summary:
- Calories: 2497 kcal
- Fat: 142 g
- Protein: 127 g
- Carbs: 195 g
- Potassium: 4705 mg
- Magnesium: 434 mg