The Pioneer Woman Tasty Kitchen
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Grilled Ancho Chicken Taco Salad

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

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Level: Easy

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Description

A simple and quick recipe with delicious results!

Ingredients

  • FOR THE MARINADE:
  • 2 cloves Garlic, Smashed And Minced
  • 1 Tablespoon Ancho Chili Pepper
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Black Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Water
  • 1-½ pound Boneless, Skinless Chicken Breasts
  • _____
  • FOR THE SALAD:
  • 2 whole Heads Of Lettuce (Romaine Or Green Leaf, Etc; Chopped)
  • 1 whole Small Red Pepper, Diced Large
  • ½ whole Tomato, Diced Large
  • 1 ear Sweet Corn, Cooked And Cut Off The Cob
  • ¼ whole Red Onion, Sliced Very Thin
  • 1 whole Handful Fresh Cilantro, Chopped
  • 4 ounces, weight Cheddar Cheese, Freshly Grated
  • 2 whole Handfuls Of Blue Corn Tortilla Chips, Crushed, Or More To Taste
  • 1 Tablespoon Catalina Dressing Or Hot Sauce Per Serving To Taste
  • Optional Ingredients: Fresh Avocado Slices And Lime Juice, To Taste

Preparation

For the Marinade and Chicken:
Preheat oven to 350 degrees. Mince garlic and combine it with the ancho chili pepper, salt, pepper. Drizzle in the olive oil and thin out with a taablespoon of water. Coat the chicken on both sides well. Let marinate for 15-20 minutes at room temperature. Cook the chicken on each side (in hot grill pan or regular grill) for 2-3 minutes per side on medium-high heat. Remove to a baking sheet and finish cooking in the oven for 10 minutes or until the chicken is completely cooked. Let rest for at least 5 minutes (under foil) and then slice into bite size strips.

For the Salad: Combine all prepared veggies and other salad ingredients and toss. Serve the salad on a plate and top with sliced cooked chicken. Drizzle with Catalina dressing or your favorite hot sauce. Enjoy!

3 Comments

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Ann Grismore on 12.7.2010

My husband and I have decided to try a “2 weeks of salad” menu rotation and this will definitely be one of them. Looks & sounds fantastic!

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Robin @ What about the food? on 9.27.2010

Love the fresh herbs and the robust marinade. TASTY!

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soufflebombay on 9.8.2010

Oh Yum!!! This literally made my mouth water!

3 Reviews

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beanjelly on 10.25.2011

Love this salad! We use a chipotle ranch with it–so good!

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bschwaigert23 on 5.20.2011

We LOVE this salad! We aren’t fans of Catalina dressing, so we use Ranch, but it’s still AMAZING.

Profile photo of Robin @ What about the food?

Robin @ What about the food? on 9.27.2010

Beautiful take on the same old taco salad. Love the fresh herbs, zesty chicken and spicy dressing.

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