Chicken and Corn Taco Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 560, total fat 35 G., saturated fats 11 G., proteins 28 G., carbohydrates 48 G., fiber 12 G., cholesterol 60 mg, sodium 1404 mg, sugar 8 G.

This Tex-Mex-style salad is a delicious combination of chicken, beans, roasted corn, juicy iceberg lettuce, avocado, and chili peppers. It's everything you love about tacos, but without the time-consuming assembly process—it's ready in just 20 minutes. Letting it sit in the dressing for 10 minutes will intensify the flavor. Serve topped with crispy tortilla strips.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 8-inch (20 cm) wheat tortillas, quartered and cut into strips
2 tablespoons of vegetable oil
1 and 1/4 teaspoons grated lime zest + juice of 2 limes
1 can (425 g) canned black beans, rinsed
1 cup frozen popcorn, thawed
2 tomatoes, chopped
1 tbsp chopped pickled jalapeno pepper + 2 tbsp brine
Half a head of iceberg lettuce, shredded (about 8 cups)
2 cups shredded grilled chicken (skin removed; about 10 oz.)
1 small avocado, cut into pieces
1 cup grated sharp cheddar (about 110 g)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, iceberg lettuce, tortilla chips, Avocado, tomatoes, corn, black beans, cheddar cheese, lime zest

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Line a baking sheet with foil. In a medium bowl, toss the tortilla strips with 1 tablespoon vegetable oil, 1/2 teaspoon lime zest, a pinch of salt, and freshly ground black pepper; arrange in a single layer on the prepared baking sheet. Bake, stirring once, until golden brown and crisp, 10 to 12 minutes; let cool.
Meanwhile, in a medium bowl, combine the beans, corn, tomatoes, pickled jalapeños, and brine, the remaining 1 tablespoon vegetable oil, 3/4 teaspoon lime zest, lime juice, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper. Let sit, stirring occasionally, until the juices are released, about 10 minutes.