Light and Easy Recipes and Meal Ideas
Fiesta Taco Salad
I made this salad for a girls-day at my friend's house. My friend Jessica is filming the "how to serve" demonstration in the video clip below... so pardon the earthquake-like camera shaking. Love ya Jess.
I used a large basket, lined with parchment paper for this, but you can use a large bowl or dish for this as well. This is a really tasty salad that makes a nice dish to bring to parties or summer barbecues. You can find my recipe for the Chili Lime Chicken marinade here
Recipe makes 4 servings. Nutrition and WW SmartPoints values exclude Chili Lime marinade (which is marginal). For accuracy, always use the WW recipe builder to calculate SmartPoints based on the specific ingredients used since different brands of chips, salsa and sour cream may vary.
Ingredients
- For the chicken:
- 1 lb. package of chicken thighs (boneless skinless)
- 1 serving Chili Lime Marinade
- For the salad:
- 3 heads Romaine hearts (chopped)
- 2 carrots (peeled and shredded using a box grater)
- 1 bell pepper (sliced or diced)
- 1 medium Hass avocado (peeled - pitted and sliced)
- 4 or 5 scallions (sliced)
- large handful of fresh cilantro leaves
- 1 cup grape tomatoes (sliced in half)
- 2 limes (sliced in wedges)
- about 12 tortilla chips (plus more for presentation)
- For the dressing:
- 1 - 12 oz.jar salsa verde (tomatillo salsa)
- 4 tbsp sour cream
Directions
Prepare the chicken thighs by pounding them out with a meat pounder (to give the slices even thickness).
Marinate the chicken in the Chili Lime Marinade for 1 hour in the refrigerator.
Grill the thighs on medium heat (about 7 minutes per side) or until the internal temp reaches 165 degrees F.
Allow the chicken to rest for 10 minutes, then cut it into slices. Set aside.
Line a large bowl or basket with parchment paper.
In a large bowl, toss together the romaine, carrots, bell pepper, scallions, and cilantro.
Add the lettuce mixture to the basket (or serving bowl).
Top the salad with the avocado, tomatoes, chicken and lime wedges.
Line the perimeter of the salad with tortilla chips.
In a mason jar, mix the salsa verde and sour cream together and cover with the lid.
See video demonstration for how to serve this. In summary, when ready to serve, squeeze the juice of the limes onto the salad, then the salsa verde and toss it together. Then crush about 3 or 4 tortilla chips on top of each plate/serving.
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