Baked Chicken Taco Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper to taste
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- cooking spray
- 1/4 cup sour cream
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1/2 easpoon dried oregano
- for the chicken:
- 2 teaspoons lime juice
- 1/4 up olive oil
- 1 pound of boneless skinless chicken breasts
- 1/2 cup olives
- 1/3 up lime juice
- 1/4 easpoon ground cumin
- 1/4 up water
- 1/4 easpoon ground black pepper
- 1 and 1/2 teaspoons smoked paprika
- 1-2 tablespoons chili powder depending on the heat level of your chili powder. i use a mild chili powder so i do the full 2 tablespoons.
- 4 flour tortillas (8 or 10 inch)
- 4 cups shredded lettuce (romaine or iceberg)
- 3/4 cup shredded cheese (i used cheddar)
- 1/2 cup fresh salsa or pico de gallo (i used store bought)
- 1/2 avocado, thinly sliced
- 1 recipe of cantina beans
- for the cilantro lime sauce:
- 1 cup sour cream (can use light)
- 1/2 up fresh cilantro leaves roughly chopped
- 1 and 1/2 teaspoons honey
- 1/4 up prepared green salsa
- lime wedges and cilantro leaves for garnish if des
- Carbohydrate 2.57279572921532 g
- Cholesterol 4.20468750355444 mg
- Fat 3.16137052192419 g
- Fiber 0.600717714076252 g
- Protein 0.62882000025101 g
- Saturated Fat 1.05422319859716 g
- Serving Size 1 1 Serving (148g)
- Sodium 762.85858489949 mg
- Sugar 1.97207801513906 g
- Trans Fat 0.150607895888408 g
- Calories 39 calories
For the chicken:This recipes works best with thin chicken breasts. If your chicken breasts are really thick, cut them in half lengthwise or pound with a meat mallet. To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder and chili powder.Seal bag and shake to combine. Marinate for at least 2 hours or up to 8 hours.Heat a pan on the stove to medium high heat or start up your grill. Cook for 5-7 minutes on each side, or until chicken is cooked through. Thinly slice the chicken and set it aside.While chicken is cooking, prepare cantina beans according to the recipe here.To prepare cilantro sauce, place the sour cream, cilantro leaves, lime juice, honey and green salsa into a food processor, process until smooth. Season with salt and pepper to taste and set aside in the refrigerator.Preheat the oven to 400 degrees. Spray your bowls or ramekins with cooking spray. Place the bowls on a baking sheet pan. Gently press your tortillas inside the ramekins. Bake for 8-10 minutes or until edges of the tortillas have browned. Remove from oven, take the tortilla bowls out of the ramekins and set the ramekins aside.Turn the tortilla bowls upside down on the cooking sheet so that they're standing on their edges and the bottom of the tortilla bowl is facing up. Bake for another 6-8 minutes until bottoms are browned and firm.Remove tortilla bowls from the oven, let cool. Fill the tortilla bowls with lettuce, chicken, beans, salsa, cheese and olives. Top with sour cream and avocado slices. Garnish with lime wedges and cilantro leaves if desired. Serve with cilantro sauce.
