Santa Fe Chicken Salad

• portionen: 4 servings
• aktive zeit: 20 minutes
• gesamtzeit: 35 minutes

Zutaten

¼ cup mayonnaise

½ cup Greek yogurt

1 tablespoon taco seasoning

½ lime (juiced)

¼ teaspoon salt (if your taco seasoning does not contain salt)

¼ teaspoon chipotle power

⅛ teaspoon cayenne powder

2 chicken breasts (sliced lengthwise into 4 cutlets)

½ teaspoon salt

1 tablespoon taco seasoning (I used my homemade taco seasoning)

1 tablespoon vegetable oil

1 large heart of romaine lettuce (cut or torn (about 6 cups)

2 medium tomatoes (diced)

½ small red onion (diced)

¼ cup fresh cilantro (chopped)

1 large avocado (sliced)

1 ½ cups crispy tortilla strips (see recipe below if making homemade)

Small white corn tortillas (cut into strips)

½ cup vegetable oil (for frying)

Salt (for seasoning)

Anweisungen

Prepare the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt, taco seasoning, lime juice, salt, chipotle and cayenne powders. Whisk until combined and set aside.

Cook the Chicken: Season both sides of the chicken cutlets with salt and taco seasoning. Heat the oil in a pan over medium heat. Add the chicken and cook until the internal temperature reaches 165°F/74°C (check with a meat thermometer). Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into strips.

Prepare the Salad: In a large bowl, combine the romaine lettuce, most of the diced tomatoes (reserve some for garnish), most of the diced red onion (reserve some for garnish), and most of the chopped cilantro (reserve some for garnish). Add ¾ of the dressing to the bowl and gently toss the salad to combine.

Plate the Salad: Transfer the salad to a serving plate. Top the salad with the sliced chicken, and place the sliced avocado on the sides of the chicken. Sprinkle the remaining diced tomato, diced red onion, and chopped cilantro over the top. Drizzle the remaining dressing over the salad.

Prepare the Tortilla Strips: Cut small white corn tortillas into strips. Fry the tortilla strips in 350°F/180°C oil for about a minute or less. Drain the tortilla strips on kitchen towels. Season with salt while still hot.

Serve: Just before serving, top the salad with the crispy tortilla strips.

Nährwertangaben

• Kalorien: 388 kcal
• Gesamtfett: 23 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 16 g
• Transfett: 0.04 g
• Cholesterin: 79 mg
• Natrium: 814 mg
• Gesamtkohlenhydrate: 17 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 4 g
• Eiweiß: 29 g