Chicken Taco Salad with Zesty Sour Cream
with tortilla chips, pickled onion & black beans
The taco salad, a Tex-Mex favourite, emerged in the 1960s as a playful take on traditional tacos. It brings together fresh and bold ingredients for an easily-customizable dish with lots of flavour!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ sachet(s)
Mexican-style spices
70 g
Corn
½ head
Romaine lettuce
½ piece
Tomato
5 g
Fresh coriander
(May be present Celery)
25 g
Organic sour cream
(Contains Milk)
½ piece
Lime
¼ pack
Black beans
100 g
Chicken thigh strips
½ piece
Red onion
20 g
Sweet chilli tortilla chips
1 piece
Garlic
1 teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Sugar
30 milliliters
White wine vinegar
50 milliliters
Water
1.5 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- In a bowl, combine the olive oil with half of the Mexican-style spices.* Add the chicken and toss well to coat, then set aside to marinate in the fridge.
- Drain the corn and the black beans.
- Dice the tomato. Cut the lime into wedges. Roughly chop the coriander and the lettuce.
- Slice the onion into half rings and crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
- In a saucepan over medium heat, combine the water with the sugar and the white wine vinegar (see pantry for amounts).
- Stir until the sugar has dissolved, then remove from the heat. Add the onion and then allow to stand until serving.
- In a salad bowl, combine the corn, tomato, coriander and lettuce with a third of the extra virgin olive oil. Season to taste with salt and pepper.
- Heat a clean frying pan over medium-high heat and fry the chicken for 3 - 4 minutes.
- Lower the heat and stir in the black beans, garlic, smoked paprika and the rest of the Mexican-style spices. Fry for 3 - 4 minutes or until done.
- In a small bowl, combine the sour cream with the rest of the extra virgin olive oil and (per person) 1 tsp water and the juice of 1 lime wedge. Season to taste with salt and pepper.
- Drain the onion.
- Serve the salad and tortilla chips on plates. Top with the chicken and black beans.
- Drizzle with the sour cream dressing and garnish with the pickled onion.
- Serve with the rest of the lime wedges alongside.