One-Pan Chicken, Corn & Bean Taco Salad

Name: One-Pan Chicken, Corn & Bean Taco Salad with Pico de Gallo & Creamy Lime Dressing
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Lettuce; 10 oz Chicken Breast; 1 1/2 oz Corn; 1 tbsp Fajita Spice Blend; 1 Black Beans; 2 tbsp Mayonnaise; 4 oz Pico de Gallo; 1/2 Lime; 1/4 oz Cilantro; 1 Corn; 1 tsp Cooking Oil, tsp; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Pico de Gallo & Creamy Lime Dressing

By Recipe0 System

This dinner idea is a study in culinary contrasts: a warm-cold, crunchy-creamy, earthy-herbal delight that will really make our Fresh Fam vegans smile. It starts with dressed salad greens and cilantro topped with warm, lightly charred corn (charring brings out the sweetness!) and black beans seasoned with savory Mexican-style spices. Top with bright pico de gallo, crumble crunchy tortilla chips over the bowl, and finish with a squeeze of lime juice for a tangy touch to this colorful 15-minute dinner salad.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Lettuce
10 oz Chicken Breast
1 1/2 oz Corn
1 tbsp Fajita Spice Blend
1 Black Beans
2 tbsp Mayonnaise
4 oz Pico de Gallo
1/2 Lime
1/4 oz Cilantro
1 Corn
1 tsp Cooking Oil, tsp
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Drain corn, then pat dry with paper towels. Quarter lime. Trim and discard root end from lettuce; cut into bite-size pieces. Roughly chop cilantro.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
2

Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes.

Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (you’ll use more in the next step), and a pinch of salt and pepper to pan; cook, stirring occasionally, until mixture is warmed through, 2-3 minutes more.

Use pan used for chicken or turkey here.
3

Meanwhile, in a large bowl, whisk together mayonnaise, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime (juice from whole lime for 4), a pinch of salt and pepper, and as much remaining Fajita Spice Blend as you like.

Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4).

Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.
4

Divide salad between bowls; top with corn and bean mixture and pico de gallo. Crumble as many tortilla chips as you like on top and serve with any remaining lime wedges.

Top salad with chicken or turkey along with corn and bean mixture.

Chicken is fully cooked when internal temperature reaches 165°.

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