BEST RECIPES-CHICKEN TACO SALAD



INGREDIENTS
Salad
  • 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
  1. Prepare Cilantró Lime Chicken accórding tó directións, reserving 1 tablespóón marinade fór dressing. Slice ór chóp cóóked chicken.
  2. 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.
  3. 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 óil

This article and recipe adapted from this site

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