Loaded Taco Salads with Marinated and Grilled Chicken (Gluten Free)
Delicious healthy meal loaded with vegetables and flavor!
Ingredients
Chili Lime Marinade:
- 1 dried guajillo chili, gluten free, seeded
- ¾-1 dried California chili gluten free, seeded
- ¼ cup boiling water
- 3 tbsp lime juice
- ¼ cup olive oil or avocado oil
- ½ small white onion chopped
- 2 cloves garlic minced
- ½ teaspoon Kosher salt
- 1 ½ teaspoons dried oregano gluten free
- ¼ teaspoon ground allspice gluten free
- ½ teaspoon ground cumin gluten free
- ¼ teaspoon chili powder gluten free
Loaded Taco Salads with Marinated and Grilled Chicken
- 4-5 chicken breasts halved
- 1 recipe of Chili Lime Marinade
- 2 - 5 oz. packages spring mix
- 2-3 ears corn cooked, kernels cut from cob
- 1 can black beans or pinto beans, drained and rinsed
- 1-2 avocados sliced
- 5 oz. Casera or Cotija cheese gluten free, crumbled
- 5-6 green onions sliced
- 1 orange or red bell pepper diced
- 4-5 oz. cherry tomatoes in halves
- 1 recipe of Chili Lime Dressing or gluten free dressing of your choice
- Fried Tortilla Strips or gluten free tortilla chips
- Salsa of your choice
Fried Tortilla Strips
- 5-6 gluten free corn tortillas cut into ¼” strips
- Vegetable oil to fry the strips
Chili Lime Dressing
- 3 tablespoons plain or Greek yogurt, Mexican Crema, or sour cream
- ¼ cup avocado oil or olive oil
- 2 tbsp lime juice
- 1 tbsp orange juice
- 3 tbsp rice vinegar or white vinegar
- ¼ teaspoon smoked paprika
- ¼ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon Kosher salt
Instructions
Chili Lime Marinade
- Soak the seeded chilis in the boiling water. Blend with the remaining ingredients in a Vitamix or food processor until smooth. Pour over the chicken and turn the pieces a few times to coat.
Loaded Taco Salads with Marinated and Grilled Chicken
- Place the chicken in a bowl or pie plate. Pour the Chili Lime Marinade over the chicken and turn the pieces a few times to coat. Cover and refrigerate for 1 ½ -3 hours.
- Grill the chicken on high heat. Turn after 5-6 minutes. Cook for 4-5 minutes on the other side or until done. This will depend on the chicken breast thickness and the temperature of the grill. Check the chicken for doneness with an instant thermometer or meat thermometer. Remove when the thermometer registers 165 degrees F.
- Cover to keep warm. Slice in ½ inch strips prior to putting salads together.
Fried Tortilla Strips
- Heat a skillet or cast iron on medium high heat with 1/4 “ of oil.
- Fry the strips until light golden, turning as needed. Remove to a paper towel lined plate to cool. Store in an airtight container until ready to use.
Chili Lime Dressing
- Whisk the ingredients together in a bowl or 2 cup measure. Refrigerate until ready to use.