Chicken Taco Salad
Submitted by ppajenny
Tex-Mex spiced chicken tossed with fresh mango, crunchy jicama, and bell peppers in a zesty lime dressing. Served in crispy microwaved tortilla bowls over shredded Bibb lettuce.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis isn’t your drive-through taco salad. This one has layers.
Chicken breasts get rubbed with a homemade Tex-Mex spice blend of chili powder, cumin, garlic, and red pepper, then chill overnight to soak up all that smoky heat.
A quick pan-sear, a cool-down, and then the chopped chicken gets tossed with sweet mango, crunchy jicama, colorful bell peppers, and fresh cilantro.
The spicy Southwestern dressing pulls it all together with lime juice and a hit of the same spice mix.
Flour tortillas get microwaved in a bowl until crispy, giving you an edible shell loaded with Bibb lettuce and all that good stuff on top.
Pro Tips
- Make a big batch of the Tex-Mex spice mix and store it for up to 3 months; you’ll use it on everything
- Let the chicken marinate the full 8 hours for the deepest flavor
- Microwave the tortillas in a microwave-safe bowl to shape them into cups as they crisp
Ingredients
Directions
Coat chicken with Tex-Mex Spice Mix.
Cover and chill 8 hours.
Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4 to 5 minutes on each side.
Chill.
Chop chicken and place in a medium bowl.
Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.
Place each tortilla in a medium-size microwave-safe bowl.
Microwave at high 5 minutes or until crisp.
Place lettuce into tortilla shells and top with chicken mixture.
To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months.
Yields 8½ tablespoons.
TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients.
Yeilds 6 tablespoons.
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