Chicken Taco Chopped Salad with Salsa Vinaigrette

For the chicken: Preheat a large skillet to medium heat with the oil. Sprinkle a light dusting of each of the spices in the bottom of the pan, then add the chicken. Sprinkle the top of the chicken with another dusting of seasonings. Cook the chicken until browned and cooked through, then remove it to a plate to cool. Depending on the thickness of your chicken, it should take about 5-6 minutes per side. But make sure it is no longer pink inside.

When the chicken is removed from the pan, add the beer into the pan drippings and stir. Allow the beer to reduce by half.

When the chicken is cooled, tear it into large chunks and add it into the beer reduction. Toss them together in the skillet, then remove from the heat until ready to use.

Meanwhile, make the vinaigrette. Combine the salsa and lime juice in a bowl or jar and whisk or shake to form a dressing. Set aside.

Assemble the salads using any ingredients you’d like from the above list, then top with a heap of the chicken and some vinaigrette. Enjoy!

Notes:
– Measurements for spices above are just for a guide. A sprinkle in the bottom of the pan and a sprinkle over the chicken once it’s added are really all we’re going for!
– Four (4) boneless, skinless, chicken thighs may be substituted for the breasts.
– Go crazy here—change up the salad any way you’d like!