Chicken Taco Salad

We turn the Mexican favorite into a delicious salad. Yum!

Serves 2 Prep Time 10 minutes Cooking Time 10 to 12 minutes

2 pieces boneless chicken breast halves
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper to taste
2 tablespoons olive oil
10 to 12 lettuce leaves, washed and dried
1/2 piece avocado,  sliced
1/2 cup nacho chips or crushed taco shells
1/4 cup grated cheddar or Parmesan cheese

For the Salsa Vinaigrette
1/2 cup chopped tomatoes
1/4 cup roasted onions,  chopped
1 tablespoon lime juice
1 tablespoon chopped cilantro leaves
3 tablespoons olive oil
salt and pepper to taste

1  Marinate chicken in lime juice, cumin, chili powder, salt and pepper. Set aside in the refrigerator for at least 1 hour.

2  Heat oil in a grill pan. Cook chicken for about 5 to 6 minutes per side. Drain on paper towel then slice into strips.

3  Arrange lettuce leaves in two salad bowls. Top with equal portions of chicken, avocado, nacho or taco chips and cheese. Drizzle with salsa vinaigrette.

4  To make vinaigrette, combine tomatoes, onions, limejuice and cilantro in a bowl of food processor. Pulse1 to 2 times. Add olive oil and pulse for a few seconds until blended yet chunky. Season with salt and pepper.

Photography by Ryan Fernandez | Recipe and Food Preparation by Rachelle Santos | Styling by Angelo Comsti  

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