Chicken Taco Slaw Salad
photo by Tinkerbell
- Ready In:
- 35mins
- Ingredients:
- 28
- Serves:
-
6
ingredients
-
French-Salsa Dressing
- 1⁄3 cup honey
- 3⁄8 cup ketchup
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup canola oil or 1/2 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1⁄4 - 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon garlic, minced
- 1⁄2 cup chunky salsa (medium or mild depending on taste)
-
Salad
- 1 -2 tablespoon olive oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2 inch strips
- 1 teaspoon ground cumin
- 1 teaspoon barbecue seasoning or 1 teaspoon chili powder
- 1⁄8 teaspoon cayenne pepper (optional)
- 1⁄4 teaspoon sea salt
- 1⁄8 teaspoon fresh ground black pepper
- 2 (12 ounce) bags broccoli slaw mix
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2⁄3 cup canned corn, drained
- 1⁄2 tablespoon fresh cilantro leaves, remove stems and chop
- 1 tablespoon green onion, chopped
- 1 cup grape tomatoes, halved
- 1⁄2 - 1 cup fresh cucumber, peeled and finely chopped
- 1 lime, juice of
- tortilla chips, for serving
- sour cream (optional)
- cheese (optional)
directions
- For dressing, combine the first 8 ingredients, making sure to mix very well.
- Add the salsa and combine well.
- Cover and keep refrigerated until ready to use (make sure you stir or shake the dressing before serving).
- In a large nonstick skillet, heat 1 T-2 T olive oil over medium-high heat.
- In a medium-sized bowl or plastic ziploc bag, add chicken, cumin, barbecue seasoning, cayenne pepper, if using, sea salt and black pepper; shake to coat chicken.
- Toss the chicken mixture in the skillet and cook until nicely browned and it is no longer pink in the middle, about 10-15 minutes.
- In large salad bowl, add broccoli slaw and then layer the beans, chickpeas, corn, cilantro, onions, tomatoes, cumcumber and chicken.
- Squeeze the juice of the lime over the entire salad.
- Top with the amount of dressing you prefer (you may not want all of the dressing on the salad, depending on your taste).
- Serve with tortilla chips, sour cream and cheese, if desired.
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Reviews
-
Hands down our favorite recipe! The entire family loved every bit of it. DS commented that he enoyed the contrast of flavors & textures. The dressing was spicy & sweet, the salad was soft & crunchy and every bite was exciting to the taste buds. My biggest compliment would be the seasoning made for the chicken. Every element of this recipe had a place and no one ingredient overpowered any other. My only change was becuase I had no idea what was meant by "barbecue seasoning" so I used Old Bay Seasoning in it's place. Since half the family can't eat cheese I didn't serve it but I did serve the salad with tortilla chips and sour cream. Afterall, what is TACO salad without those two as garnish? Thanks for sharing your creation! Made for RSC Lucky #13. UPDATE: We've made this recipe again several times & will again tonight. It's an excellent way to get the kids to eat all those good veggies & beans without them realizing it. :)
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!