AMAZING RECIPES
Taco Salad with
INGREDIENTS » 2 lbs grilled chicken (seasoned), sliced » 2 cups (per serving) spring mix » Pico de gallo » Pickled red onions » Black beans, drained & rinsed » ½ avocado per salad (fanned for presentation) » Tortilla strips » Cotija cheese, crumbled » Shredded mozzarella Creamy Lime Vinaigrette » ½ cup sour cream or Mexican crema » 2 tbsp mayonnaise » 2 tbsp lime juice » 1 tbsp apple cider vinegar » 1 tbsp honey or agave nectar » 1 tbsp olive or avocado oil » 1 small clove garlic, minced » ¼ tsp salt » Black pepper » Optional: pinch of chili flakes or Tajín Season the chicken with chili powder, cumin , garlic powder, smoked paprika, salt and pepper. Toss with avocado oil and lime juice to coat evenly. Grill over medium-high heat until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice thin. Creamy Lime Vinaigrette In a small bowl, whisk together sour cream (or crema), mayonnaise, lime juice, apple cider vinegar, honey/agave and oil. Add minced garlic, salt and black pepper. Whisk until completely smooth. Adjust thickness with a splash of water if needed for drizzling. Refrigerate until ready to use.
chicken
EL JEFE’S GRILL SAM SINGH
Scan the code for the complete recipe online.
14 NSPIREMAGAZINE.COM Download a complete copy of this
recipe at NspireMagazine.com
Made with FlippingBook - professional solution for displaying marketing and sales documents online