Grilled Chicken Taco Salad With Fresh Guac Recipe

Make marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until combined.

Marinate chicken

Place 1 lb chicken breasts between plastic and lightly pound or leave whole depending on thickness. Put chicken in a resealable bag or shallow dish and pour marinade over. Massage to coat, seal, and refrigerate for at least 30 minutes and up to 4 hours.

Grill chicken

Heat grill or grill pan to medium-high (about 400°F / 200°C). Remove chicken from marinade and let excess drip off. Grill 5-7 minutes per side (time varies by thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Rest 5 minutes, then slice thinly across the grain. Optional: sprinkle 1/2 tsp chili powder over sliced chicken for a finishing kick.

Halve and pit 2 ripe avocados, scoop flesh into a bowl and mash with a fork to desired texture (chunky or smooth). Add 1 tbs fresh lime juice, 1 tbsp finely minced shallot or red onion, 1/2 seeded minced jalapeño if using, 2 tbs chopped cilantro, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust salt or lime. Cover with plastic touching the surface to prevent browning and refrigerate until ready to serve.

Combine 1 cup small-diced ripe tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/2 minced jalapeño, 1/2 tsp salt and 1 tsp olive oil in a bowl. Stir gently and let rest 10-15 minutes for flavors to meld. Adjust salt or lime to taste and keep chilled until serving.

Mix 1 cup small-diced roma tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/4 tsp salt in a bowl. Taste and adjust seasoning. Let sit 5-10 minutes to meld.

Prepare chips (baked or fried)

For baked chips: preheat oven to 400°F (200°C). Brush both sides of each corn tortilla lightly with vegetable oil (or spray) and stack; cut each into 6 wedges. Arrange wedges in a single layer on a baking sheet and sprinkle 1/2 tsp kosher salt evenly over them. Bake 8-12 minutes, flipping once, until crisp and golden. For fried chips: heat 1/2 inch vegetable oil in a skillet over medium-high. Fry tortilla wedges in batches 1-2 minutes per side until crisp, drain on paper towels and season with salt.

Divide 6 cups shredded romaine lettuce among two plates (serves 2). Arrange sliced grilled chicken evenly on top of the lettuce.

Spoon 1/2 of the guacamole (about as preferred) on each salad or place a generous dollop in the center. Add 1/2 cup house-grated sharp cheddar distributed between salads.

Add 1/4 cup pico de gallo to each plate, sprinkle 1 tbs chopped cilantro over each, and add a few freshly made tortilla chips on the side or crushed on top for crunch.

Add a dollop of sour cream (about 2 tbs per salad) and serve the Salsa Casera on the side in a small ramekin (about 2-3 tbs each) for tangy dipping. Garnish with fresh lime wedges.

Serve immediately while chicken is warm and chips are crisp.