Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing

By á-5080

Ingredients

• 1 Recipe Cilantro Lime Chicken
• 1 large head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
• 1 cup black beans drained and rinsed
• corn from 2 ears sweet corn (raw)
• 1/2 cup finely grated sharp cheddar cheese or more to taste
• 2 avocados, chopped
• Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
• Creamy Baja Catalina Dressing
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 3 tablespoons sugar more or less to taste (start with less)
• 1/4 cup mayonnaise
• 1/4 cup sour cream (may sub yogurt)
• 1 tablespoons reserved Cilantro Lime Marinade (in directions)

Details

Adapted from carlsbadcravings.com

Preparation

Step 1

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.

Recipe Notes

*For more of a vinaigrette, you may sub the mayo and sour cream for canola oil