Chicken Taco Salad
After the carb-heavy last few weeks we’ve had on the blog recipe-wise, I think it’s a good time to lighten things up around here.
(I do eat and enjoy eating green things, you guys.)
I spent/wasted a lot of time thinking that I hated chicken salad, because most times, it gets made with a mayonnaise based dressing. Mayonnaise triggers my gag reflex and I believe it’s one of the most disgusting foods ever invented, so for a while I just thought chicken salad wasn’t for me.
Then I discovered there were other ways of making chicken salad that had nothing to do with mayonnaise. From there, things have progressed very nicely (and tastily) with me and chicken salad. I set about testing different ways to make it with vinaigrette based dressings and the results have been pretty awesome, if I may say so myself.
Here’s my latest riff on chicken salad. The ingredients are all of the things I enjoy in a taco served up chicken-salad-style while the dressing is vinaigrette based. It’s inexpensive, pretty much fool-proof and also really very good.
Taco Chicken Salad
Recipe by Jess @CookingisMySport
- 2 rotisserie chickens, deboned (It should yield about 4-5 cups of shredded, and/or chopped chicken)
- 1 red onion, diced
- 1/4 cup green onions, diced
- 3 bell peppers (I used green, red and orange), diced
- 2 (4.5oz) cans of diced green chiles
- 1 (15.25oz) can yellow corn
- 1 bunch (about 2 oz) of fresh cilantro, roughly chopped
- 1 bunch (about 2 oz) of fresh parsley, roughly chopped
- 1/4 cup of oil (canola, vegetable, olive will all work; your choice)
- 4 tablespoons red wine vinegar
- Juice of half a lime
- 3 tablespoons of honey
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- salt and pepper, to taste
For dressing: combine all of the ingredients together in glass measuring cup and whisk together with a fork.
In a large bowl, combine the chicken, onion, green onions, bell peppers, chiles, corn, and herbs and stir well with a large spoon.
Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.
Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.
Serve salad on crusty, sturdy sandwich rolls, like these 🙂
Sharing at Fiesta Friday #425, co-hosted this week by Pauline @ Beautiful Voyager.
3 thoughts on “Chicken Taco Salad”
Looks good. I enjoy the mayo one’s too as my Mom included chutney in hers, and I’ve tasted ones with apple and celery, too and nuts, but this is a nice variation. Thanks
I love the idea of adding chutney, that probably gave the salad really amazing flavor! Thank you 🙂