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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Taco Salad Recipe

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This recipe for Chicken Taco Salad is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup plus 1 Tbsp olive oil
1/4 cup lemon juice
2 tsp finely chopped fresh cilantro
Adobo with pepper
2 boneless skinless chicken breast halves, butterflied
1 chipotle chile, finely chopped, plus 2 Tbsp adobo sauce from canned chipotle chiles in adobo sauce
1/4 tsp cumin
2 corn or flour tortillas, cut into thin strips
torn romaine lettuce
15 oz can black beans, drained and rinsed
15 oz can corn, drained
4 oz queso blanco, crumbled
10 grape tomatoes, halved
1/4 red onion, sliced thin
Directions:
Directions:
Combine the olive oil, lemon juice, cilantro, and adobo; set aside.
Sprinkle the chicken with Adobo on both sides, then rub with the chipotles, adobo sauce, and cumin.
Cook the chicken over medium-high heat until golden brown on both sides, the set aside to rest for 5 minutes.
Slice the chicken into thin strips.
Bake the tortillas strips on a greased baking sheet at 400º until crisp, about 10 minutes.
Toss together the romaine lettuce, beans, corn, cheese, tomatoes and onions.
Drizzle with olive oil dressing, tossing to coat completely.
Top with chicken and tortilla strips.

 

 

 

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