Chicken Taco Salad
This taco inspired salad is satisfying as an entrée and offers a tangy burst of flavor from lime juice and fresh cilantro.
1-5oz container of baby greens (such as spinach, romaine or spring mix) ½ small red onion, diced 2 english cucumbers, diced (with the skin on) 2 sweet bell peppers, chopped 1 ripe avocado, peeled and diced 1 c canned black beans, drained and well rinsed 1 c shredded low fat cheddar cheese 1 Tbsp vegetable oil such as sunflower, safflower or avocado oil Optional: jalapeno slices (canned pickled or fresh) to taste Directions: 1. Toss chicken with 1/2c of the cilantro lime vinaigrette in a bowl, cover, and marinate in the fridge for 10-15 minutes. 2. Whisk remaining 2 Tbsp vinaigrette with sour cream in a small bowl and set aside. 3. Toss together greens, onion, cucumber, peppers, avocado, beans and shredded cheese then divide equally between four bowls. 4. Heat vegetable oil in a non-stick skillet over medium-high heat and carefully add both chicken with marinade. Sautee until chicken is browned and cooked through, turning pieces often. 5. Remove chicken from heat, allow to cool slightly, then transfer to a cutting board. Chop chicken into bite-sized pieces and divide equally between each of the 4 salad portions. 6. Top salad with a drizzle of cilantro lime cream and jalapenos if desired.
Cilantro Lime Vinaigrette
2 c fresh cilantro leaves, tightly packed ½ c vegetable oil such as olive or avocado oil ¼ c fresh lime juice 2 tsp honey or maple syrup 1 clove of fresh garlic or ¼ tsp garlic powder ½ tsp ground coriander Pinch of sea salt Freshly ground black pepper (If you like heat add a few small pieces of canned or fresh jalapenos to make it spicy) Directions: 1. Blend all ingredients in a food processor or blender until smooth. 2. Store in a tightly sealed jar in the refrigerator for up to 4 days.
Chicken Taco Salad
Tip: You can also change up the flavor by adding a dollop of your favorite salsa to this salad.
1 lb boneless, skinless chicken thighs 2/3 c Cilantro Lime Vinaigrette (divided into 1/2 c + 2 tbsp) ¼ c 5% light sour cream or low fat plain Greek yogurt
Enjoy!
Renee Bernardi-Ronan, RD OPA Consulting Dietitian
The Green Sward - Spring 2022
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