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Feb 8, 2010
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
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.
Chicken Taco Salad
By: Rachelle SantosWe 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
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 │ Recipes and Food Preparation by Rachelle Santos │ Styled by Angelo Comsti
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