Description
This Cilantro Lime Chicken Taco Salad is bursting with juicy chicken, fresh veggies, crunchy tortilla chips, and a zesty, creamy Baja Catalina dressing that’s sweet, tangy, and irresistible.
Ingredients
- 1 recipe cilantro lime chicken, cooked and chopped
- 1 large head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved or quartered
- 1 cup black beans, drained and rinsed
- Kernels from 2 ears sweet corn (raw)
- 1/2 cup finely grated sharp cheddar cheese (or more to taste)
- 2 avocados, chopped
- Tortilla chips or strips, slightly crushed (to taste)
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- Dressing:
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 3 tablespoons sugar (adjust to taste)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or plain yogurt)
- 1 tablespoon reserved cilantro lime marinade
Instructions
1. Prepare cilantro lime chicken according to its recipe, reserving 1 tablespoon of marinade for the dressing. Chop or slice the cooked chicken.
2. In a medium bowl, whisk together ketchup, red wine vinegar, sugar, mayonnaise, sour cream, and the reserved marinade until smooth.
3. Refrigerate the dressing for at least 30 minutes to allow flavors to meld.
4. In a large bowl, combine romaine lettuce, tomatoes, black beans, corn, cheese, avocado, and cooked chicken.
5. Toss salad ingredients gently to combine.
6. Top with crushed tortilla chips or strips.
7. Drizzle individual servings with desired amount of dressing.
8. Season with salt, pepper, hot sauce, or lime juice to taste and serve immediately.
Notes
For a lighter vinaigrette-style dressing, substitute the mayonnaise and sour cream with canola oil.
Dressing can be stored in an airtight container in the refrigerator for up to 7 days.
Chilling the dressing enhances flavor significantly.
Add extra toppings like jalapeños or cilantro for more flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg