Chicken Taco Salad with Pepper & Honey - Chipotle Dressing
For the Pepper & Honey – Chipotle Dressing:
1 cup loosely packed cilantro
½ cup Seasons Chipotle Infused Extra Virgin Olive Oil
¼ cup Seasons Pepper & Honey Vinegar
Juice of 1 lime
1 small clove garlic, minced
Salt to taste
For the Crispy Tortilla Strips:
3 (8-inch) flour tortillas*
2 Tbsp. Seasons Chipotle Infused Extra Virgin Olive Oil
½ Tsp. Seasons Chipotle Fused Salt
¼ Tsp. cumin
For the Salad:
4 chicken breasts
6 cups romaine lettuce (~1 head), shredded or torn
1 ½ cups cherry tomatoes, halved
½ cup thinly chopped red onion
2 avocado, chopped
2 ears of corn, husked, charred and kernels removed
1 (15 ounce) can of black beans, rinsed and drained
Seasons Chipotle Fused Salt, to taste
To make the Pepper & Honey – Chipotle Dressing:
Combine all dressing ingredients in a food processor or blender, then process until well blended. Place 4 to 6 tablespoons of the dressing into a plastic bag and set the remaining aside. Season both sides of the chicken breasts with salt & pepper, then add it to the bag with the dressing and marinate in the refrigerator while you prepare the crispy tortilla strips.
To make the crispy tortilla strips, preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. In a large bowl, mix together the Chipotle Infused EVOO, cumin and Chipotle Fused Salt. Stack the tortillas and cut them in half, then cut crosswise into ½ -inch strips. Place the strips into the bowl with the chipotle oil and toss well to coat. Transfer the strips onto the prepared baking sheet. Spread in a single layer and bake until golden brown and crisp, turning halfway through, 8 to 10 minutes. If desired, season with additional salt.
Heat a grill to high and grill chicken for 4-5 minutes a side, or until cooked through. Let chicken rest for 5 minutes off the grill, then slices into strips and dice into bite-size cubes.
To assemble the salad, pile lettuce, chicken, tomatoes, corn, black beans, avocado and red onion on a big platter or individual plates. Drizzle the Pepper & Honey – Chipotle dressing all over and top the salad with some crispy tortilla strip.
*works well with corn tortillas too.