Saturday, March 22, 2014

Chicken Taco Salad with Cilantro Lime Dressing

Do you ever get random cravings?

I mean the "out of the blue I want to have this right now" cravings?

Ya, I get them all of the time.

Of course most of the time I am watching some food TV show and drooling over insanely good sounding food.

Kevin on the other hand?

I don't think I have heard him say he craves anything but a big fat rib eye.


There have been times when, I am going through my fish or chicken phases, he will just pop off with "I need steak" right in the middle of a conversation!

I can be talking about how I want to rearrange the furniture and, next thing I know, he is talking about red meat. 


But the other day we were just getting ready to go to sleep. Laying in bed and heading off to dream land. When he mutters "I want salad".

Excuse me Mr Carnivore? Did I just hear you correctly? You want some leafy greens?

I checked to make sure his request wasn't an immediate one.

As if I would have gotten up and made salad right then and there.

Haha NOT!

The next day I was off to the store.

I, of course, snuck in some of my favorite Mexican type flavors.

Hey, a girls gotta do what a girls gotta do right?

No biggie, he actually didn't complain about it, for a change. I guess he really really wanted salad!

Even though he had requested this, I was still in shock as I watched him wolf down a big bowl of salad for dinner.

I should have taken video as proof, dang it!

I wish the picture did this salad justice. It really was quite fabulous

Oh, it was even better the next day!

Chicken Taco Salad with Cilantro Lime Dressing  

For the salad:
1 tablespoon cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons olive oil
1 pound boneless skinless chicken breast (2 medium with even thickness)
10 ounces mixed greens ( I used a bag of iceberg with carrots, and a bag of spring greens)
1 15-ounce can of black beans, rinsed and drained
1 cup frozen corn, thawed
1 tomato, chopped
1/2 cup Mexican blend shredded cheese
2 cup tortilla strips, or broken tortilla chips
1 jalapeno, thinly sliced

For the dressing:
1/2 cup fat free Greek yogurt
1/4 cup low fat buttermilk
2 tablespoon fresh cilantro, chopped
1 lime, zested and juiced
2 cloves garlic, minced
1 teaspoon chili powder
Salt to taste

In a small bowl or mason jar, combine the ingredient for the dressing. Whisk or shake. Place in the refrigerator for at least an hour for the flavors to meld.

In a small bowl, mix together cumin, chili powder, garlic powder, and salt. Liberally season the chicken breasts on both sides.

Heat the olive oil in a medium skillet over medium-high heat. Place the chicken breast in the skillet. Cook for 5 to 7 minutes, then turn them over and continue to cook for 5 more minutes (time depends on the thickness of the breasts). Remove from heat and place on a plate. Once cool chop into bite size pieces.

In a large salad bowl, add the greens, beans, corn, and tomato. Pour the salad dressing (as little or as much as you like) over the greens and toss to combine. Top with the chopped chicken, shredded cheese, tortilla chips, and sliced jalapeno.


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