DinnerLunchRecipes

GRILLED CHICKEN TACO SALADS WITH SPICY CILANTRO LIME DRESSING

INGREDIENTS:

  • 3-4 boneless skinless chicken breasts, pounded to ½ inch thickness
  • 1 tablespoon taco seasoning
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 6-8 cups chopped romaine lettuce
  • 1 can black beans, drained and rinsed
  • ½ cup chopped white or red onion
  • 2 large avocados, diced
  • 1 cup chopped tomatoes
  • optional: tortilla strips and sliced jalapeños
  • dressing
  • 1 cup cilantro loosely packed cilantro leaves
  • ½ cup plain yogurt (or plain greek yogurt)
  • 2 teaspoons garlic
  • 1 tablespoon apple cider vinegar
  • ¼ cup olive oil
  • 6 tablespoons mayo (I used reduced fat)
  • ¼ teaspoon salt
  • ½ teaspoon onion powder
  • juice of 1 lime
  • 3 tablespoons pickled jalapeños, diced

INSTRUCTIONS:

  1. Add all dressing ingredients to blender and pulse until smooth. Cover and chill until ready to use.
  2. Whisk together taco seasoning, cayenne pepper, and garlic powder. Rub the seasoning into the chicken breasts, coating both sides. Grill over medium heat 4-5 minutes on each side until cooked through. Chop into bite-sized pieces.
  3. Toss together lettuce, black beans, onions, avocados, tomatoes, and grilled chicken. Drizzle with dressing. Optional: top with additional cilantro, jalapeños, and tortilla strips or crushed tortilla chips.

Recipe Source: Le Creme de la Crumb

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