Cookies Preferences
I placed this in the Summer category only because all of my early associations with taco salads come from Summers spent in Illinois and eating at the Steak n' Shake. Ah, the huge fried tortilla bowl it came in and the Fritos sprinkled throughout. I thought it was the best thing in the world and have been eating taco salads ever since. When I created this one for Green Junkie in Beirut I had Lebanese Americans come up to me and thank me for getting the taco salad "right." Nothing made me happier!
By the way, please use these recipes for the various components separately to make real tacos if you prefer. Or, depending on where you live, you can buy a bag of coleslaw, some salsa, and guacamole and make your life infinitely easier! I often only make the chicken and throw this together with black beans as well instead of the quinoa. Mix and match as you can!
Shredded Chipotle Chicken
1 tablespoon avocado oil
2 pounds/1kg boneless, skinless chicken breast
salt and pepper
1 large onion, thinly sliced
4 garlic cloves, minced
1/3 cup chilis in adobo sauce, finely chopped
1 can diced tomatoes in juice
1/4 cup lime juice
Pico de Gallo
3 large tomatoes, small dice
1 small yellow onion, small dice
large handful of coriander, finely chopped
1 green chilli, small dice
juice of one juicy lime
large pinch of salt
Avocado Cream
2 avocados, pitted, peeled, mashed
2 tablespoons Greek yogurt
zest and juice of 1 lime
Cilantro Dressing
2 large handfuls cilantro, tough stems removed, roughly chopped
1/2 cup Greek yogurt
juice of 2 limes
1 garlic clove
2 teaspoons sherry vinegar
1/2 cup olive oil
salt and pepper to season
Salad
5 little gems lettuce, shredded coarsely
1 cup red cabbage, shredded finely
10 radishes, julienned
1 1/2 cup cooked quinoa
1/2 cup shredded Mexican cheese mix (or sharp cheddar)
tortilla chips, to serve
To make the chicken: This is how I cook the chicken in my insta pot. You can do this on the stovetop just on a very low heat. Season chicken well with salt and pepper and sear on the high sauté function in avocado oil until brown. Remove to a plate and add garlic and onions. Sauté with a pinch of salt and cook for a few more minutes until they begin to soften. Stir in chipotle peppers, diced tomatoes and seared chicken (with any accumulated juices). Hit the off button and then adjust to slow cook setting on medium for 2.5 hours, until the chicken is falling apart. Shred the chicken in the juices and put on the keep warm setting until you’re ready to serve. I like the chicken to be room temperature for the salad.
To make the pico de gallo: simply mix all of the chopped ingredients together and set aside until ready to serve.
To make the avocado cream: use a stick blender to mix all of the ingredients together until smooth
To make the cilantro dressing: place all of the items in a blender and blend until smooth
To serve the salad: Mix together the lettuce, cabbage, quinoa, radishes, and cheese. Top this with the dressing and mix to coat everything. Top the salad base with the chicken, pico de gallo, and avocado cream. Serve with some tortilla chips
