Mexican Chicken Taco Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 chicken breasts, cleaned of fat3 Cups Romaine Lettuce in bite size pieces10 cherry tomatoes - halved1 small cucumber, peeled and cut into pieces2 poblano peppers3-4 Tbsp of light itialian salad dressing1 ear sweet corn - silk removed1/4 Cup chopped red or vidalia onion2 small corn tortillas1 Haas avocado1 lemon or lime - juiced1/2 tsp cumin1/2 tsp chili powder1/8 tsp cayenne pepperdash salt and pepper
Mix the cayenne pepper, chili powder, cumin, salt, pepper, lemon juice and chicken in a ziploc bag. The quantiites can be adjusted to your taste and how spicy you like food. Let it marinate at least 30 minutes in the refridgerator.
Heat your grill up, clean it and then wipe grate with oil to keep food from sticking.
Wrap ear of corn in aluminum foil and place on top rack of barbeque (or cooler spot for charcoal grills). Rotate corn every 5 minutes to cook evenly. Corn will cook for entire recipe cooking time to get a dark roast on some kernals.
Place corn tortillas on grill and cook until somewhat crispy. You can sprinkle a small amount of olive oil on tortilla's to help this process. Flip every 45 sec - 1 min to crisp both sides. Once tortillas are crispy, remove and cut into strips.
Roast poblano peppers until skins are blackened and pepper is slightly soft. Rotate the peppers to get all the sides blackened. Remove peppers to a paper bag and fold top of bag to steam skins off. Once cool enough to handle, remove pepper skins and cut into strips.
Grill chicken until cooked through and cut into strips. Remove corn and remove kernals from cob.
Mix remaining ingrediants - lettuce, tomatoes, cucumbers, onion and dressing in a large bowl and mix. Add corn to salad, and then place chicken and peppers on top. Cut an avocado into pieces or strips and place on salad. Sprinkle tortilla strips on top!
Makes 2 large portions.
Number of Servings: 2
Recipe submitted by SparkPeople user HOPELS.
Heat your grill up, clean it and then wipe grate with oil to keep food from sticking.
Wrap ear of corn in aluminum foil and place on top rack of barbeque (or cooler spot for charcoal grills). Rotate corn every 5 minutes to cook evenly. Corn will cook for entire recipe cooking time to get a dark roast on some kernals.
Place corn tortillas on grill and cook until somewhat crispy. You can sprinkle a small amount of olive oil on tortilla's to help this process. Flip every 45 sec - 1 min to crisp both sides. Once tortillas are crispy, remove and cut into strips.
Roast poblano peppers until skins are blackened and pepper is slightly soft. Rotate the peppers to get all the sides blackened. Remove peppers to a paper bag and fold top of bag to steam skins off. Once cool enough to handle, remove pepper skins and cut into strips.
Grill chicken until cooked through and cut into strips. Remove corn and remove kernals from cob.
Mix remaining ingrediants - lettuce, tomatoes, cucumbers, onion and dressing in a large bowl and mix. Add corn to salad, and then place chicken and peppers on top. Cut an avocado into pieces or strips and place on salad. Sprinkle tortilla strips on top!
Makes 2 large portions.
Number of Servings: 2
Recipe submitted by SparkPeople user HOPELS.
Nutritional Info Amount Per Serving
- Calories: 542.4
- Total Fat: 24.0 g
- Cholesterol: 98.6 mg
- Sodium: 635.5 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 11.8 g
- Protein: 47.3 g
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