
Feeding a Crowd, Gluten Free, Grillin' Time!, Lightened Up, Quick Dinners, Salads |
April 03, 2017
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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