Cooked - Cilantro Lime Chicken Taco Salad With Creamy Baja Catalina Dressing

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Cilantro Lime Chicken Taco Salad With Creamy Baja Catalina Dressing

6.0

1 Recipe Cilantro Lime Chicken

1 large head romaine lettuce, chopped

1 cup cherry tomatoes, halved or quartered ( (or 2 roma tomatoes, chopped))

1 cup black beans (drained and rinsed)

Corn from 2 ears sweet corn ((raw))

½ cup finely grated sharp cheddar cheese (or more to taste)

2 avocados, chopped

Tortilla Chips, slightly crushed or tortilla strips (to taste (the more the better!))

¼ cup ketchup

¼ cup red wine vinegar

3 tablespoons sugar (more or less to taste (start with less))

¼ cup mayonnaise

¼ cup sour cream ((may sub yogurt))

1 tablespoons reserved Cilantro Lime Marinade ((in directions))

Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 118 weeks ago

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