Mexican Chicken Taco Salad

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Mexican chicken taco salad traditionally needs to be made in a very particular way for maximum authenticity. Find out how to make Mexican chicken taco salad with help from the owner of Calafia Cafe in this free video clip.

Part of the Video Series: Healthy & Savory Recipes
Promoted By Zergnet


Video Transcript

Hi I'm Chef Charlie Ayers, owner of Calafia Cafe and market A Go Go in Palo Alto, California. Today I'm going to make for you our Mexican chicken taco salad. We first start off with marinating the chicken breast 24 hours in advance. Then we roast the chicken and chop it up. After the chicken is fully cooked and cooled down we'll take some of our chipotle scented black beans, minced red onions, white corn, minced jalapenos, and oregano. We'll mix that with our chile lime vinaigrette. Mix that a little bit so it makes like a black bean corn salsa. In the summer time you can add tomatoes to this. Or you can add watermelon. Split your Romaine right down the center. This is a great dish to share. Or if you're really hungry just have it all for yourself. If the lettuce isn't cooperating you can cut it into quarters. You're going to simply take your pre-roasted, marinated, grilled chicken, lay that down on top across the lettuce. Hit that with some of your roasted jalapeno Caesar dressing. If you don't have time to make your own Caesar dressing in your home just buy a really good store bought Caesar dressing and roast a couple of jalapenos, peel them, take the seeds off. Incorporate that into the dressing. Use a blender for that. We're going to add our black bean corn salsa. Finish that with some of the crispy fried tortilla strips. You want the tortilla strips to kind of be like the divider between the dressing and the salsa. Then we finish this with a little queso fresco. If you're lactose intolerant and you don't want to do cheese you can omit the cheese. What you end up with is a really great appetizer. This could serve 4 people, a hearty lunch for 1 or this would be a great shared salad. I'm Chef Charlie Ayers, owner of Calafia Cafe and market A Go Go in Palo Alto, California.


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