Grillin’ Time!


Smoky Chicken Chopped Taco Salad


  Serves 4

Ingredients

For the smoky grilled chicken:

  • 2 tablespoons olive oil
  • 1/2 tablespoon smoked sweet paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • Salt and pepper, to taste
  • Zest and juice of 1 lime
  • 2 to 3 (about 1 pound) boneless, skinless chicken breasts

For the grilled corn and black bean salsa:

  • 2 ears corn, husked, grilled and kernels removed or 1 1/2 cups frozen fire-roasted corn, thawed
  • 1 can black beans, drained and rinsed (I prefer low-sodium)
  • Juice of 1 lime
  • 1/4 cup cilantro, leaves picked and chopped
  • 1 small red onion, chopped
  • 4 red radishes, thinly sliced
  • Salt and pepper

For the chipotle-lime salad dressing:

  • 1 chipotle in adobo pepper, plus 1 tablespoon adobo sauce from the same can of chipotle in adobo
  • Juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 3 tablespoons cilantro leaves
  • Salt and pepper, to taste
  • 1/4 cup olive oil

For the salad:

  • 1 large head iceberg lettuce or 2 romaine hearts, thinly sliced or shredded
  • 1 large red bell pepper, finely chopped
  • 1 avocado, peeled, pitted and chopped
  • 2 cups tortilla chips
  • 1 cup sharp cheddar or Monterey jack cheese, shredded

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