Chicken Taco Salad

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 14.5 oz can diced tomatoes
  • 1 cup diced jarred roasted red peppers
  • 1/2 cup diced onion
  • 1-2 tbsp minced chipotles in adobo sauce
  • 1 tbsp each tomato paste and minced fresh garlic
  • 3/4 tsp kosher salt
  • 1/2 tsp each ground cumin, coriander and cocoa powder
  • 1 lb chicken breasts
  • 1 large Romaine head, chopped
  • 15 oz can black beans, drained and rinsed
  • 1/2 cup sliced scallions
  • 1 jalapeno, sliced
  • 1 cup halved grape tomatoes
  • 3/4 cup shredded Cheddar
  • 1 lime, cut into wedges

Directions

  1. Combine diced tomatoes, pepper, onion, chipotles, tomato paste, garlic, salt, cumin, coriander, and cocoa powder in a saucepan.

  2. Add chicken and bring mixture to a boil over high heat; reduce heat to medium and simmer, covered, until chicken is cooked through and tender, about 25 minutes. Transfer chicken to a plate; let cool slightly, then shred.

  3. Puree tomato sauce, then continue cooking until sauce thickens, about 5 minutes. Return chicken to sauce.

  4. Toss together romaine, black beans, scallions, jalapeno, grape tomatoes, and Cheddar; top servings with chicken and garnish with lime wedges.

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