Chicken Salad With Taco-Ranch Dressing |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This makes a festive dinner especially when served with some margaritas. You can replace the chicken breast halves in this recipe with prepared rotisserie chicken. Ingredients:
1/3 cup mayonnaise |
1/3 cup buttermilk |
1 1/2 teaspoons fresh lime juice |
2 teaspoons taco seasoning |
1 teaspoon onion powder |
2 tablespoons chopped fresh cilantro |
2 teaspoons taco seasoning |
1 teaspoon onion powder |
1/2 teaspoon kosher salt |
2 boneless skinless chicken breast halves (6 ounces each) |
1 tablespoon canola oil |
1 (15 ounce) can black beans, drained and rinsed |
1 small ripe avocado, peeled pitted and chopped into 3/4-inch pieces |
1 plum tomato, cut into wedges |
1 teaspoon taco seasoning |
4 cups chopped romaine lettuce |
1 cup crumbled tortilla chips, preferably ranch-style |
1/4 cup fresh cilantro leaves |
2 lime wedges |
Directions:
1. Preheat the oven to 400°F Line a baking sheet with aluminum foil.
2. Taco-Ranch Dressing: Whisk together all the dressing ingredients in a medium bowl. Refrigerate until chilled, at least 30 minutes.
3. Chicken: Mix the taco seasoning, onion powder, and kosher salt in a small bowl. Season the chicken on both sides with the spice mixture and brush with the canola oil. Place the chicken on the prepared baking sheet and bake until opaque in the center, 15 to 20 minutes.
4. Salad: Combine the beans, avocado, tomato, and taco seasoning in a large bowl and toss gently. Add the lettuce, chips, and cilantro. Add 1/2 cup of the dressing and toss, adding additional dressing if necessary. Divide between 2 plates. Slice the chicken and fan on top of the salads. Garnish each with a lime wedge.
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