CHICKEN TACO SALAD
Flavorful chicken thighs are oven-poached in an ancho chili powder-seasoned mixture of citrus juices before being pulled and shredded for topping on this hearty taco salad perfect for lunch or dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks.
- Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt.
- Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing.
- In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing.
- In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.
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Rahmat Khattak
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to get your daily dose of vegetables.
Kanylah Daniel
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Maria Festus
[email protected]This salad is a great way to use up leftover chicken. It's also really easy to make and it's always a hit with my family.
hafsa fatima
[email protected]I'm not a big fan of salads, but this one is actually really good. The dressing is amazing.
Cab00se
[email protected]This salad is so good! I love the combination of flavors and textures.
Mina Lhent
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's perfect for potlucks and picnics.
Kumar Dai
[email protected]This salad is a great way to get your kids to eat their veggies. My kids love the crunchy tortilla strips and the flavorful dressing.
Lina Francisco
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. It's packed with flavor and nutrients.
Meh boob
[email protected]This salad is so refreshing and flavorful. The dressing is the perfect balance of sweet and tangy.
Sapphire Phoenix
[email protected]I love this recipe! It's a great way to use up leftover chicken. I also add some black beans and corn to mine.
Malikzeeshan mengal
[email protected]The chicken taco salad was easy to make and turned out great! I used ground turkey instead of chicken and it was still delicious.
RM Mahim
[email protected]This chicken taco salad was a hit with my family! The flavors were amazing and the salad was so fresh and colorful. I will definitely be making this again.