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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Abdul Nor
[email protected]This salad is a great way to get your daily dose of fiber.
F
[email protected]This salad is a great way to get your daily dose of protein.
Ronnie Richley
[email protected]This salad is a great way to get your kids to eat their vegetables.
Turyahebwa Jackline
[email protected]I love the dressing for this salad. It's so flavorful and tangy.
Mai Abdelhady
[email protected]This salad is a great way to use up leftover chicken.
Super
[email protected]I love that this salad can be made ahead of time. It's so convenient!
Dragon Alvi
[email protected]This salad is perfect for a summer picnic or potluck.
Fred Muthui
[email protected]I love that this salad is so affordable. It's a great way to feed a crowd without breaking the bank.
Muhamed Naimudeen
[email protected]This salad is a great way to get your daily dose of vegetables.
Jennifer Reagan
[email protected]I love that this salad is so healthy and flavorful.
Pat Bannerman
[email protected]This salad is so easy to make and it's always a hit with my guests.
Evelyn Lester
[email protected]I'm not a big fan of cilantro, but I love it in this salad. It really adds a nice freshness.
Niitoki
[email protected]I love the combination of flavors in this salad. The sweetness of the corn and the tanginess of the dressing really complement each other.
Lucas
[email protected]This salad is perfect for a light lunch or dinner.
Montrea Allen
[email protected]I'm not a big fan of chicken salad, but this one is really good!
He call me Moto
[email protected]This salad is a great way to use up leftover chicken.
Bilal Baloch
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
Dianna Roastingstick
[email protected]So easy to make and so delicious!
Ali Mian
[email protected]I've made this salad several times and it's always a crowd-pleaser. The dressing is tangy and flavorful, and the chicken is always cooked perfectly.
Qazi Muhammad Usman
[email protected]This salad was a hit with my family!