1 Tbsp each garlic powder, ground cumin and dried oregano
8 cups Romaine lettuce coarsely chopped
1 whole roasted chicken skinned reomved and diced
4 ears corn shucked
1 cup grape tomatoes halved lightly salted
1 yellow bell pepper stemmed, cored and cut into short thin strips
4 scallions
1 15 1/2 ounce can black beans drained
about 1 cup grated pepper jack cheese
1/2 cup reduced fat sour cream
1/2 cup prepared salsa verde or salsa
1 avocado sliced
tortilla chips crumbled
Instructions
Mix the olive oil, garlic powder, cumin and oregano ; add the diced
precooked chicken and coat evenly. Boil the corn for 20 minutes;
cool completely before handling. Once cooled rub with olive oil
spice mixture.
Use a stovetop grill pan coated with olive oil. Add the 4 ears of corn
turning once, untill well seared and cooked to desired doneness.
Let rest for about 5 minutes, then cut the corn from the cob. In the
small pan add the chicken and corn. Cook till heated through
Mix lettuce, tomatoes, peppers, scallions, black beans and cheese
in a large bowl. Mix 1/2 c sour cream and salsa verde till well
blended and add to salad- toss to coat. I served the dressing on the
side. Place salad on 4 plates add the chicken corn mixture on top.
Add slice avocado and a small handful of crumbled tortilla chips
Serving
Suggestions
Sangia
Originally Submitted
7/27/2010
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