Keep even the pickiest eater happy with all the options provided in this recipe for Chopped Chicken Taco Salad. Easy to customize for your vegetarian or vegan friends.
1cupcorn kernels,fresh, canned or frozen and thawed
1cupchopped avocado,tossed in 1 teaspoon lemon juice
1cupcherry tomatoes
1cupred onion,thinly sliced
1cupMonterey Jack cheese or cheddar cheeseshredded
2 - 3 cupstortilla chips
1mediumlimefor garnish
¼cupfresh cilantro, finely chopped (optional)
Zesty Lime Vinaigrette
½cupolive oil,extra-virgin
3tablespoonslime juice,freshly squeezed
2tablespoonswhite wine vinegar
½smallshallot,finely minced
1teaspoonDijon mustard
1 ½tablespoonshoney,or to taste
¼teaspooneach sea salt or Kosher salt and black pepper
Instructions
Toss chicken breasts with oil, and then rub with taco seasoning mix.
In a small bowl, whisk the zesty lime vinaigrette ingredients together and set aside to allow the flavours to blend. Serve the chopped chicken taco salad immediately and enjoy!
Preheat your grill or stovetop grill pan over medium heat. Season the chicken breasts with homemade taco seasoning mix.Drizzle olive oil over the chicken breasts and rub the seasonings to coat evenly. Grill the chicken for about 6-8 minutes per side or until cooked through. Remove from heat and let it rest for a few minutes. Slice the chicken into thin strips or cubes
In a large salad bowl, combine the chopped lettuce, cherry tomatoes, corn kernels, black beans, diced avocado, red onion, and shredded Monterey Jack or cheddar cheese. Pour the lime vinaigrette over the salad and toss gently to coat all the ingredients.
Top the salad with the sliced grilled chicken and finely chopped cilantro. Add crushed tortilla chips just before serving so they don't become soggy. Serve with lime wedges.
Alternatively, arrange all the ingredients on a large platter or in individual bowls and let your guests serve themselves to create their own taco salad.