Description
A vibrant and hearty taco salad featuring zesty Cilantro Lime Chicken, fresh vegetables, crunchy tortilla chips, and a creamy Baja Catalina dressing.
Ingredients
Scale
- 1 recipe Cilantro Lime Chicken
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1 cup black beans, drained and rinsed
- Corn from 2 ears sweet corn (raw)
- 1/2 cup finely grated sharp cheddar cheese
- 2 avocados, chopped
- Tortilla chips, slightly crushed or tortilla strips
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 3 tablespoons sugar
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or yogurt)
- 1 tablespoon reserved Cilantro Lime Marinade
Instructions
- Prepare the chicken: Follow the recipe for Cilantro Lime Chicken. Once cooked, slice the chicken into thin strips.
- Assemble the salad: In a large bowl, combine chopped romaine lettuce, cherry tomatoes, black beans, raw corn, grated cheddar cheese, and chopped avocados.
- Make the dressing: In a small bowl, whisk together ketchup, red wine vinegar, sugar, mayonnaise, sour cream, and the reserved Cilantro Lime Marinade. Adjust seasoning as needed.
- Toss the salad: Drizzle dressing over the salad and toss to coat everything evenly.
- Finish the salad: Top with sliced Cilantro Lime Chicken and sprinkle tortilla chips or strips on top.
- Serve and enjoy your fresh, flavorful taco salad.
Notes
- The salad can be made ahead, but add avocado and tortilla chips just before serving to maintain freshness and crunch.
- Adjust sugar in the dressing based on personal preference for sweetness.
- Can substitute grilled tofu or beans for a vegetarian option.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 540
- Sugar: 8g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 85mg