Taco Salad

Prep Time: 45 minutes (30 minutes inactive) | Cook Time: 20 minutes | Serves: 4

wheat-free soy-free nut-free egg-free dairy-free
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Head south of the border for this dairy-free delight! Crispy and fresh, this Mexican-inspired salad avoids the cheese and sour cream but adds many tantalizing ingredients.

Ingredients

Salad

  1. 2 boneless, skinless chicken breasts
  2. 2 tablespoons olive oil
  3. 1 tablespoon lime juice
  4. 1 tablespoon ground cumin
  5. 2 tablespoons chili powder
  6. 1 teaspoon dried oregano
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1 10-ounce bag chopped romaine lettuce
  10. 2 ripe tomatoes
  11. 1 small red onion, peeled
  12. 1 10-ounce can corn, drained
  13. 1 cup corn tortilla strips

Avocado Dressing

  1. 2 ripe avocados
  2. 1 8-ounce can full-fat coconut milk
  3. 2 tablespoons lime juice
  4. 1 teaspoon dried dill
  5. 1 teaspoon garlic powder
  6. 1 teaspoon dried thyme
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground black pepper

Tools

  1. 2 cutting boards, one for raw chicken and one for vegetables
  2. chef’s knife
  3. 2 large mixing bowls
  4. measuring spoons
  5. whisk
  6. plastic wrap
  7. blender
  8. large skillet
  9. tongs
  1. Cut the pieces of chicken into 1-inch (2.5-cm) chunks and set aside.
  2. Whisk together the oil, lime juice, cumin, chili powder, oregano, salt, and pepper in one large mixing bowl until blended.
  3. Add the chicken, and stir to coat. Cover with plastic wrap and allow chicken to marinate for 30 minutes.
  4. Make the avocado cream dressing while the chicken marinates. Ask an adult to help you cut the avocados in half and remove the pits. Scoop out the pulp and place in a blender with remaining dressing ingredients.
  5. Blend on high until consistency is thin, adding water 1 tablespoon at a time, if necessary.
  6. Chop tomatoes and onion and set aside.
  7. When the chicken is done marinating, heat a large skillet over a burner set to medium.
  8. Add the chicken and marinade to the skillet. Stir occasionally while the meat cooks, about seven minutes, or until no longer pink.
  9. Assemble the salad in the second large mixing bowl. Add the lettuce, tomatoes, onion, corn, and chicken. Drizzle the avocado dressing lightly over the salad and toss gently with tongs to mix. Top with the tortilla strips and serve with more avocado cream dressing, if desired.