This deconstructed salad is a treat
Chicken Taco Salad
Ricardo Tested Preparation: 25 minutes Cooking: 10 minutes Cooling: 1 hour Servings: 6
Dressing
1 cup (45 g) cilantro (stems
Taco Salad
and/or leaves) 1 green onion, cut into pieces 1/2 jalapeno pepper, seeded (or to taste) 1 garlic clove, chopped 1/2 cup (125 mL) canola oil 1/4 cup (60 mL) lime juice 2 skinless, boneless chicken breasts 1 tsp (5mL) chili powder 1 heart romaine lettuce, shredded 2 tomatoes, each cut into 8 wedges 2 avocados, cubed and lightly drizzled with lemon juice 1 can (14 oz/398 mL) black beans, rinsed and drained 4 cups (100 g) corn chips Sour cream (optional) Dressing
In a food processor, blend the cilantro, green onion, jalapeno and garlic. Season with salt and pepper. Add the oil and lime juice. Pulse until smooth. Keep in the refrigerator until ready to serve. Taco Salad
Preheat the grill, setting the burners to high. Oil the grate. On a work surface, season the chicken with salt and pepper. Sprinkle with the chili powder. Grill for 4 to 5 minutes on each side, or until the chicken is cooked through. Let cool. Cover with plastic wrap and refrigerate for 1 hour, or until it is completely chilled.
When ready to serve, slice the chicken. Place the sliced chicken in the middle of a large serving platter. Arrange the lettuce, tomatoes, avocado, beans and chips around the chicken. Season with salt and pepper.
Serve with the dressing and, if desired, sour cream.