She Strengthens

Revamp Your Chicken Taco Salad

Tired of the same old bland salad? It’s time to shake things up with a vibrant, flavorful twist on the classic chicken taco salad!

Ditch the Canned Goods

Say goodbye to those uninspiring canned ingredients and hello to fresh, juicy corn, creamy avocado, and ripe tomatoes. We’re taking this salad to the next level with a cumin-infused Tex-Mex dressing that will leave you wanting more.

Get Ahead of the Game

To make this recipe a breeze, prepare ahead by cooking and shredding the chicken up to a day in advance. You can also whip up the cumin and sour cream dressings ahead of time and store them in the fridge. And if you’re feeling extra ambitious, cook those black beans from scratch two days prior.

The Essentials

For this recipe, you’ll need:

• 2 bone-in chicken breasts
• 1 tablespoon vegetable oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons cider vinegar
• 3 tablespoons ketchup
• 3 dashes Tabasco
• 2 teaspoons ground cumin
• 2 teaspoons freshly squeezed lime juice
• 2 teaspoons granulated sugar
• 1 medium garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup vegetable oil
• 1 cup sour cream
• 1 medium jalapeño, seeded and minced
• 1 tablespoon coarsely chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• 1 cup white or yellow corn kernels
• 2 large heads romaine lettuce
• 1 cup canned black beans, drained and rinsed, or 1 cup dried, cooked black beans
• 1 cup shredded sharp cheddar cheese
• 1 medium avocado, large dice
• 1 medium Roma tomato, medium dice
• 3/4 cup red onion, small dice
• 1/3 cup thinly sliced scallions
• 2 cups coarsely crushed tortilla chips

Let’s Get Cooking!

For the Chicken:

1. Preheat your oven to 400°F and arrange a rack in the middle.
2. Rub the chicken on both sides with oil and season generously with salt and pepper.
3. Place on a baking sheet and cook until the chicken reaches 160°F, about 45-50 minutes.
4. Remove the breasts from the baking sheet to a cutting board and let rest until cool enough to handle, about 30 minutes.
5. Tear the chicken into bite-sized pieces, transfer to a medium container or bowl, and refrigerate until ready to use.

For the Cumin Dressing:

1. Whisk together all ingredients except oil in a medium, nonreactive bowl.
2. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated.
3. Taste and season with additional salt and pepper as needed.
4. Cover and refrigerate until ready to use.

For the Sour Cream Dressing:

1. Stir together all ingredients in a small, nonreactive bowl.
2. Cover and refrigerate until ready to use.

For the Salad:

1. Heat a cast iron skillet over high heat until smoking, about 10 minutes.
2. Scatter the corn kernels in the hot pan and cook, stirring occasionally, until charred, about 5 minutes.
3. Transfer to a large bowl and season with salt and pepper.
4. Add the cooked chicken, romaine lettuce, black beans, cheese, avocado, tomato, and red onion to the bowl.
5. Drizzle in all of the cumin dressing and toss gently to combine.
6. Sprinkle with scallions and crushed tortilla chips and serve with the sour cream dressing passed on the side.

Get Ready to Wow!

With this revamped chicken taco salad recipe, you’ll be the star of the show. Fresh, flavorful ingredients come together in a dish that’s both easy to make and impressive to serve. So go ahead, give it a try, and enjoy the oohs and aahs from your friends and family!