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Nice enough for a plated Shabbos or Yom Tov (holiday) appetizer, light enough to brighten a heavy Yom Tov meal, and simple enough to add to your weekly lunch or dinner rotation. What more could you want?
If you’re looking for a quick and easy, yet flavorful grilled chicken recipe, feel free to just double that part of the recipe!
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Grilled Chicken Taco Salad
Ingredients
Grilled Chicken :
- 1 - 1 1/2 lb chicken cutlets
- 3 Tablespoons olive oil
- 1 Tablespoon fresh lemon juice
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tsp kosher salt
Dressing:
- 1/2 cup mayonnaise
- Juice of a Lemon
- 2 Tablespoons olive oil
- 1/2 teaspoon Chili powder
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
Assembly:
- 16 oz romaine lettuce
- 1/2 pint cherry tomatoes, halved
- 1-2 avocados, sliced
- 1/2 can corn, drained
- Tortilla or enchilada chips, crushed
Instructions
Prepare the chicken:
Cut chicken in half along the width to make two thin chicken cutlets. Place in a large ziplock bag and add marinade ingredients. Place in fridge and marinate for a few hours, up to overnight.
Like a baking sheet with foil and spread chicken on it. Broil for 5-6 minutes per side, until cooked through and starting to brown. Set aside.
Prepare the dressing:
Place all ingredients in a small container. Shake to combine. If desired, add a few drops of water to thin dressing to desired consistency.
Assemble the salad:
Place lettuce, tomatoes, corn, avocado and taco chips in a large salad bowl. Slice or dice cooled chicken and add to bowl. Add dressing and toss to combine.
Notes
Plan ahead:
1. Chicken can be frozen in the marinade until ready to use. Grill within a day or two of serving.
2. Dressing can be prepared and stored in the fridge up to a week ahead of time.
3. Salad should be assembled fresh.
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Thanks for stopping by! I know you’ll love this salad! – Miriam
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