Recipes

Smoky Chicken Chopped Taco Salad

by Jeanette Donnarumma 10:19 AM, March 21, 2017

Rachael Ray Show

Aired March 21, 2017

Serves 4

Scroll down below to see how this recipe was made on Facebook Live!

Ingredients

For the smoky grilled chicken:
2 tablespoons olive oil
1/2 tablespoon smoked sweet paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon granulated garlic
Salt and pepper, to taste
Zest and juice of 1 lime
2 to 3 (about 1 pound) boneless, skinless chicken breasts
 
For the grilled corn and black bean salsa:
2 ears corn, husked, grilled and kernels removed or 1 1/2 cups frozen fire-roasted corn, thawed
1 can black beans, drained and rinsed (I prefer low-sodium)
Juice of 1 lime
1/4 cup cilantro, leaves picked and chopped
1 small red onion, chopped
4 red radishes, thinly sliced
Salt and pepper
 
For the chipotle-lime salad dressing:
1 chipotle in adobo pepper, plus 1 tablespoon adobo sauce from the same can of chipotle in adobo
Juice of 1 lime
2 tablespoons apple cider vinegar
2 tablespoons honey
3 tablespoons cilantro leaves
Salt and pepper, to taste
1/4 cup olive oil
 
For the salad:
1 large head iceberg lettuce or 2 romaine hearts, thinly sliced or shredded
1 large red bell pepper, finely chopped
1 avocado, peeled, pitted and chopped
2 cups tortilla chips
1 cup sharp cheddar or Monterey jack cheese, shredded

Preparation

For the chicken, combine olive oil, smoked sweet paprika, cumin, coriander, granulated garlic, salt, pepper, lime zest and juice in a plastic food storage bag. Add chicken and evenly coat in seasonings. Let marinate for 30 minutes.
 
Preheat a grill pan or an outdoor grill to medium-high. Grill chicken on both sides until cooked, about 5-6 minutes on each side. Let them rest while you assemble the rest of the salad. Once cooled, coarsely chop the chicken.
 
In a mixing bowl, combine grilled corn, black beans, lime juice, cilantro, onion, and radishes. Season with salt and pepper, and stir to combine.
 
In a food processor bowl, add chipotle in adobo, lime juice, apple cider vinegar, honey, cilantro, salt and pepper, and pulse to combine. While the food processor is going, stream in olive oil.
 
To a large serving bowl, add lettuce, bell pepper, and avocado. Using your hands, crumble in the tortilla chips. Add cheese, chopped chicken, grilled corn and black bean salsa, and salad dressing. Using tongs, toss everything together until well-combined.


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