Chicken Taco Salad w/ Black Beans

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Chicken Taco Salad w/ Black Beans
J
Jane

Servings:
6
Prep time:
00:10
1 Rating
5

A vibrant, fresh and crunchy salad with flavors of the Southwest

Ingredients

  • Marinade
  • 2 lbs chicken thighs, boneless & skinless
  • 1 Southwest Fiesta blend
  • 1 tsp (2 cloves) garlic, minced
  • 1/3 cup lime juice
  • 1/3 cup olive oil
    Salad
  • 1 head romaine lettuce, washed and chopped
  • 1 cup sweetcorn
  • 15 oz can black beans, rinsed & drained
  • 2 cups cucumber, diced
  • 1 avocado, diced
    Dressing
  • 1 cup passata
  • to serve
  • 6 handfuls tortilla chips
  • 4 oz feta cheese

Instructions

  1. Grill: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. *you can cook immediately if you prefer 2) When ready to cook, preheat the grill to 325F. 3) Cook the chicken thighs for 8 minutes on each side or until the internal temperature of the chicken reaches 165°F, brushing with the marinade once during cooking. 4) Remove the chicken; cover & allow to rest while you prepare the salad & dressing ingredients 5) slice the chicken and toss into the salad; crumble the tortilla chips and cheese over the top, spoon the dressing onto the salad
  2. Slow Cook: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. *you can cook immediately if you prefer 2) When ready to cook add the chicken and marinade juices to the cooker. 3) Cover and cook on LOW: 7-8 hrs or HIGH: 3 hrs. 4) Allow the chicken to rest while you prepare the salad & dressing ingredients 5) Slice the chicken and toss into the salad; crumble the tortilla chips and cheese over the top, spoon the dressing onto the salad
  3. Pressure Cook: 1) add the chicken & the marinade ingredients to a small container with a lid or a ziplog bag; massage the ingredients together & leave to rest in the refrigerator for a few hours or overnight. *you can cook immediately if you prefer 2) When ready to cook add the chicken and marinade juices to the cooker. 3) Secure the cooker lid and pressure valve to Sealing; press the Manual button and adjust the cook time to 15 minutes. 4) Turn the dial to Venting and use Quick Pressure Release 5) Allow the chicken to rest while you prepare the salad & dressing ingredients 6) Slice the chicken and toss into the salad; crumble the tortilla chips and cheese over the top, spoon the dressing onto the salad

Tips

Alternative green dressing:

1 cup yogurt + 2 tbsp water
2 tbsp lime juice
2 tsp honey
1 serrano chili (optional)
1/2 cup cilantro, chopped