Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
Cilantro Lime Chicken:
2 cups loosely packed cilantro leaves and stems
6 garlic cloves, peeled
6 Tbsp freshly squeezed lime juice
¼ cup olive oil
2 tsp chili powder
2 tsp ground cumin
2 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp black pepper
1 tsp sugar
¼ tsp cayenne pepper
2 lbs boneless, skinless chicken breasts
Creamy Baja Catalina Dressing:
¼ cup ketchup
¼ cup red wine vinegar
3 Tbsp sugar
¼ cup low-fat mayonnaise
¼ cup low-fat plain Greek yogurt
1 Tbsp reserved Cilantro Lime Marinade
Salad:
2 large heads romaine lettuce, chopped
1 pint cherry tomatoes, halved
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
¾ cup shredded sharp cheddar cheese
2 avocados, chopped
1 cup tortilla chip strips
Instructions
In a mini food processor, combine the cilantro, garlic, lime juice, olive oil, and spices (chili powder through cayenne pepper); pulse until smooth. Set aside 1 tablespoon of the marinada and refrigerate for use in dressing. Transfer to a gallon-sized ziplock and add chicken; turn to coat chicken completely. Allow to marinade in the refrigerator for at least 2 hours or overnight.
In a small bowl, whisk together all dressing ingredients until smooth; set aside.
Preheat grill to 400 degrees F. Grill chicken for 7-9 minutes per side or until cooked through; remove to a cutting board and allow juices to settle before slicing against the grain into thin slices.
Meanwhile, place romaine in a large bowl and drizzle with dressing. Toss well to coat using tongs. Add tomatoes, beans, corn, cheese, avocado, and tortilla strips; gently toss to combine. Divide salad into 6 portions and top with sliced chicken.