Grilled Chicken Taco Salad with Seared Cheese Curds

Grilled Chicken Taco Salad with Seared Cheese Curds

prep time

minutes
cook time

minute
servings
4-6

Ingredients


























Cooking Instructions

For dressing:


1

Combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine. Set aside.


For chicken:


1

Heat grill. Combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well. Coat chicken breasts with spice mixture on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature reaches 165°F and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm.


For salad:


1

Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add cheese curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. Carefully remove curds from pan and set aside on plate. Repeat with remaining curds.


2

Place lettuce, cilantro, black beans, tomatoes, red onion, and corn in large bowl. Toss with reserved dressing. Divide among serving plates or bowls. Sprinkle with tortilla chips. Slice chicken breasts and top salad. Sprinkle seared cheese curds over.


Ingredients


























Cooking Instructions

For dressing:


1

Combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine. Set aside.


For chicken:


1

Heat grill. Combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well. Coat chicken breasts with spice mixture on both sides. Brush grill with olive oil and grill chicken breasts until internal temperature reaches 165°F and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm.


For salad:


1

Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add cheese curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. Carefully remove curds from pan and set aside on plate. Repeat with remaining curds.


2

Place lettuce, cilantro, black beans, tomatoes, red onion, and corn in large bowl. Toss with reserved dressing. Divide among serving plates or bowls. Sprinkle with tortilla chips. Slice chicken breasts and top salad. Sprinkle seared cheese curds over.


More Recipes Like This


previous
next