Chicken Taco Salad

Ingredients

  • ¾ cup Frontera fire-roasted tomato cilantrosalsa, plus more for serving*
  • 1 avocado, pitted, peeled and sliced
  • 6 Tbs. chopped fresh cilantro
  • ¾ cup chopped tomatoes
  • 1 cup crumbled queso fresco or feta cheese
  • 2 cups cooked black beans or pinto beans
  • 3 cups shredded iceberg lettuce
  • + 14 more ingredients
    • 6 flour tortillas, each 8 inches in diameter
    • Canola oil for frying
    • 1/3 cup chicken stock or water
    • Salt, to taste
    • 1 tsp. chopped fresh oregano
    • ½ cup chopped fresh cilantro
    • 2 tomatoes, diced
    • 1/8 tsp. cayenne pepper, or to taste
    • 1 ½ tsp. chili powder
    • 1 ¼ tsp. ground cumin
    • 1 lb. cooked chicken, shredded
    • 3 garlic cloves, minced
    • 1 small yellow onion, diced
    • 2 Tbs. canola oil

To prepare the chicken, in a large fry pan over medium heat, warm the oil until almost smoking. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chicken, cumin, chili powder, cayenne, tomatoes, cilantro...

View full recipe at SpringPad

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