Smoky Chicken Chopped Taco Salad

Smoky Chicken Chopped Taco Salad

  Serves 4


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


For the chicken, combine olive oil, smoked sweet paprika, cumin, coriander, granulated garlic, salt, pepper, lime zest and juice in a plastic food storage bag. Add chicken and evenly coat in seasonings. Let marinate for 30 minutes.

Preheat a grill pan or an outdoor grill to medium-high. Grill chicken on both sides until cooked, about 5-6 minutes on each side. Let them rest while you assemble the rest of the salad. Once cooled, coarsely chop the chicken.

In a mixing bowl, combine grilled corn, black beans, lime juice, cilantro, onion, and radishes. Season with salt and pepper, and stir to combine.

In a food processor bowl, add chipotle in adobo, lime juice, apple cider vinegar, honey, cilantro, salt and pepper, and pulse to combine. While the food processor is going, stream in olive oil.

To a large serving bowl, add lettuce, bell pepper, and avocado. Using your hands, crumble in the tortilla chips. Add cheese, chopped chicken, grilled corn and black bean salsa, and salad dressing. Using tongs, toss everything together until well-combined.

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Posted by The Rachael Ray Show on Tuesday, 18 October 2016