Chicken Taco Salad
with avocados / sour cream / cheese / chipotle lime dressing

Name: Chicken Taco Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless (sub thighs), sliced; 16 leaves Lettuce, iceburg, chopped; 24 Tomatoes, cherry, halved; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 1/2 cup Sour cream; 1/2 cup Cheese, Mexican blend; 20 Tortilla chips; 2 cloves Garlic, peeled; 6 Tbsp Oil, cooking; 1 Limes, zest and juice of; 1 Tbsp Honey; 1 Tbsp Soy sauce, low-sodium; 1/2 Chipotle pepper (canned, found usually in adobo sauce); 1/2 tsp Paprika, smoked; 2 Tbsp Yogurt, plain or Greek (sub sour cream)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Taco salads make for a fun and lighter twist on classic tacos. Marinated chicken is the star in this version, but don't miss all the other flavor-packed ingredients including a spicy and tart chipotle lime dressing.

Ingredients

Metric

Servings:

Chicken Taco Salad:

Chicken breasts, boneless and skinless (sub thighs) - 1 lb , sliced
Lettuce, iceburg - 16 leaves , chopped
Tomatoes, cherry - 24 , halved
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Sour cream - 1/2 cup
Cheese, Mexican blend - 1/2 cup
Tortilla chips - 20

Chipotle Lime Dressing:

Garlic - 2 cloves , peeled
Oil, cooking - 6 Tbsp
Limes - 1 , zest and juice of
Honey - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Chipotle pepper (canned, found usually in adobo sauce) - 1/2
Paprika, smoked - 1/2 tsp
Yogurt, plain or Greek (sub sour cream) - 2 Tbsp

Prep

Make dressing - Place garlic, oil, lime zest and juice, honey, soy sauce, chipotle pepper and paprika into food processor or blender and puree until smooth. Season to taste with salt, pepper, a bit more honey or an additional portion of chipotle pepper (if you like more spice). (Can be done up to 5 days ahead)
Marinate chicken - Slice chicken and tenderize with a fork. Toss chicken in half the dressing (reserve the remaining half to dress the salad) and marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Lettuce / Tomatoes - Prep as directed. (Can be done up to 2 days ahead)
Avocados - Slice avocados.

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Make

Heat a skillet or frying pan over medium heat. Add cooking oil. Use a slotted spoon to transfer chicken to heated oil (discard marinade). Season with some salt and pepper. Saute until chicken is cooked through, 4 to 6 minutes.
Assemble salads by topping lettuce with chicken, tomatoes, avocados, sour cream and cheese. Whisk reserved dressing with yogurt and pour over salad just before serving. Enjoy with tortilla chips crumbled over top or served on the side!

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