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Chopped Chicken Taco Salad with Chipotle-Corn Dressing

Posted by Peggy on April 7, 2011

Chopped Chicken Taco Salad with Chipotle-Corn Dressing
Recipe: Chopped Chicken Taco Salad with Chipotle-Corn Dressing

Ingredients

  • 12 chicken tenders or 1 1/2 pounds skinless, boneless chicken breasts
  • 2 tablespoons Southwest seasoning mix*
  • 1 tablespoon grape seed or canola oil
  • 1 small head romaine lettuce; washed, spun dried and chopped (6 packed cups)
  • 1 1/2 cups tortilla chips (approx. 4 ounces), broken into large pieces, if desired
  • 1 cup cooked black beans, drained and washed if using canned
  • Assorted colored bell peppers; seeds and membranes removed then diced (1 cup)
  • 1 avocado, diced
  • 1/2 small red onion, diced (1/2 cup)
  • 1 1/2 cups shredded cheese, such as cheddar, jack or a combination
  • Chopped cilantro, optional

Instructions

  1. Cut chicken into 3/4-inch pieces and toss with seasoning mix.
  2. In a large sauté pan, heat oil over medium heat. Add chicken tenders and sauté until cooked through, 3-4 minutes on each side. Refrigerate until ready to compose salad.
  3. On a large platter or in a salad bowl, arrange, layer or toss together lettuce, tortilla chips, black beans, peppers, avocado, onion, cheese and chicken.
  4. Meanwhile combine lime juice or tomatilla salsa, sour cream, chopped chipotle, corn and cilantro, if using, and 3 tablespoons water; whisk together until smooth.
  5. Toss salad with dressing or serve dressing on the side.

*Pre-made taco seasoning or a combination of ground cumin, chili powder, chipotle powder, kosher salt and cayenne.

Time: 40 minutes

Number of servings (yield): 4-6 main course salads (8-14 potluck-sized servings)

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Dressing

Ingredients

  • 3 tablespoons tomatilla salsa or lime juice
  • 1 cup sour cream
  • 1 teaspoon Southwest seasoning mixture
  • 1 (canned) chipotle pepper, minced* (1/2 tablespoon)
  • 1 cup frozen corn, thawed, water squeezed out w/paper towels, optional
  • 1 tablespoon chopped cilantro

*Chipotles freeze beautifully in baggies; chip off a piece to inject smoky heat whenever desired.

Number of servings (yield): 2 cups

Copyright © Peggy Lampman's dinnerFeed.