ingredients.
Grilled Chicken Taco Salad:
- (1) lb chicken breast, grilled and chopped
- (5) oz baby spinach
- (1) bell pepper, chopped
- (1) avocado, diced
- (1) cup tomatoes, diced
- (1) cup cheddar cheese, shredded
- (1) cup tortilla strips (homemade, recipe follows; or store-bought)
- (2) limes, juiced
- (3) garlic cloves, minced
- (¼) cup extra virgin olive oil
- salt & pepper
- cilantro vinaigrette (recipe follows)
Tortilla Strips:
- (4) tortillas
- (1-2) cups vegetable oil
- salt
Cilantro Vinaigrette:
- (1) lime, juiced
- (1) tbsp white wine vinegar
- (1) tbsp dijon mustard
- (¾) bunch of cilantro, chopped
- (½) cup extra virgin olive oil
- salt & pepper, to taste
directions.
Grilled Chicken Taco Salad:
- Combine the lime juice, minced garlic, extra virgin olive oil, salt and pepper into a small bowl or resealable plastic bag
- Whisk until well combined and add chicken breast to marinade
- Place in refrigerator for 20-30 minutes
- While chicken marinades, add spinach, bell pepper, avocado, tomatoes and cheddar cheese into a large bowl and toss — set aside
- Grill chicken over medium-high heat for about 4 minutes per side until browned and internal temperature reaches 165ºF
- Chop grilled chicken and toss in prepped salad
- Add cilantro vinaigrette and toss well before serving
- Top with tortilla strips and a dollop of sour cream or some salsa
Tortilla Strips:
- Heat vegetable oil over high heat
- When oil is heated thoroughly add tortilla strips in batches to the oil and fry until browned (about 2-3 minutes)
- Drain each batch over paper towels and sprinkle with salt
- Store in air tight container and add to your favorite salads and soups
Cilantro Vinaigrette:
- In a food processor or blender, add all vinaigrette ingredients
- Process/ blend for 1-2 minutes until thoroughly emulsified
- Add salt and pepper to taste and pulse vinaigrette a few more times
- Use to dress your favorite salads or store in refrigerator for up to a week
