Cilantro Lime Chicken Taco Salad With Creamy Baja Catalina Dressing
Cilantro Lime Chicken Taco Salad With Creamy Baja Catalina DressingCuisine: Mexican
1 Cilantro Lime Chicken
1 cup black beans, drained and rinsed
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips, to taste
1/2 cup finely grated sharp cheddar cheese, or more to taste
corn from 2 ears sweet corn, raw
- Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup sour cream (or yogurt)
1 tablespoons reserved Cilantro Lime Marinade
1/4 cup mayonnaise
3 tablespoons sugar, more or less to taste
- 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.