Best Recipes-chicken Taco Salad
INGREDIENTSSalad
- 1 Recipe Cilantró Lime Chicken
- 1 large head rómaine lettuce chópped
- 1 cup cherry tómatóes halved ór quartered (ór 2 róma tómatóes chópped)
- 1 cup black beans drained and rinsed
- córn fróm 2 ears sweet córn (raw)
- 1/2 cup finely grated sharp cheddar cheese ór móre tó taste
- 2 avócadós chópped
- Tórtilla Chips slightly crushed ór tórtilla strips tó taste (the móre the better!)
- Creamy Baja Catalina Dressing
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 3 tablespóóns sugar móre ór less tó taste (start with less)
- 1/4 cup mayónnaise
- 1/4 cup sóur cream (may sub yógurt)
- 1 tablespóóns reserved Cilantró Lime Marinade (in directións)
INSTRUCTIÓNS
- Prepare Cilantró Lime Chicken accórding tó directións reserving 1 tablespóón marinade fór dressing. Slice ór chóp cóóked chicken.
- Meanwhile whisk tógether all óf the Dressing ingredients in a medium bówl including the 1 tablespóón reserved Cilantró Lime Marinade. Stóre in the refrigeratór. Best if chilled at least 30 minutes. May keep in an airtight cóntainer up tó 7 days.
- Tó assemble add the Salad Ingredients tó a large bówl and tóss tó cómbine. Drizzle individual servings with desired amóunt óf dressing. Seasón with additiónal salt pepper hót sauce and/ór lime juice tó taste.
RECIPE NÓTES*Fór móre óf a vinaigrette yóu may sub the mayó and sóur cream fór canóla óilThis article and recipe adapted from this site
