Chicken Taco Salad Recipe
Crisp romaine lettuce tossed in avocado feta vinaigrette and topped with Jack & Cheddar cheeses, Cuban black bean salsa, grilled chicken, and tomato pico de gallo, surrounded by corn tortilla chips.
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Ingredients
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Salad Base
Grilled Chicken
Cuban Black Bean Salsa
Tomato Pico de Gallo
Avocado Feta Vinaigrette
Cheese
Method
Preparation of Grilled Chicken
- 1
Marinate the Chicken
In a bowl, mix olive oil, salt, black pepper, and cumin. Add the chicken breasts and coat them well. Let marinate for at least 30 minutes.
- 2
Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Let it rest for a few minutes before slicing.
Cuban Black Bean Salsa Preparation
- 3
Prepare the Salsa
In a bowl, combine canned black beans (rinsed and drained), diced red onion, diced red bell pepper, lime juice, chopped cilantro, and salt. Stir well and set aside.
Tomato Pico de Gallo Preparation
- 4
Make the Pico de Gallo
Chop the tomatoes and red onion. In a bowl, mix chopped tomatoes, diced red onion, lime juice, chopped cilantro, and salt to taste. Set aside.
Avocado Feta Vinaigrette Preparation
- 5
Make the Vinaigrette
In a blender, combine avocado, feta cheese, olive oil, red wine vinegar, minced garlic, and salt. Blend until smooth. Adjust seasoning if necessary.
Assembling the Salad
- 6
Assemble the Salad
In a large bowl, toss the romaine lettuce with avocado feta vinaigrette until well coated. Arrange the tortilla chips on the sides of the bowl.
- 7
Top with Ingredients
Top the salad with sliced grilled chicken, Cuban black bean salsa, tomato pico de gallo, and shredded cheeses. Serve immediately.
