Chicken Taco Salad

Chicken Taco Salad

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  • Posted: April 9, 2018 17:00

    full_metal

    https://deskbound.co/chicken-taco-salad/ Ingredients: Chicken 3-4 pound Chicken Thighs Marinade of choice Cilantro Lime Vinaigrette 1 whole Jalapeno Pepper 1 clove Garlic 3/4 tsp Fresh Minced Ginger 1/4 cup Lime Juice 1/4 cup Honey 2 tsp Balsamic Vinegar 1/3 tsp Salt 1/4 cup Packed Cilantro Leaves (fresh) 2/3 cup Olive Oil 1 tsp Spicy Brown Mustard Pickled Red Onions 1 whole Large Red Onion 1/2 tsp Salt 1 cup Vinegar (preferably rice or white wine) Sour Cream 16 oz Sour Cream 1/4 cup Milk or Heavy Cream Instructions: Chicken Trim excess fat, tendons, etc from chicken thighs. Marinate for at least an hour prior to cooking. I use this marinade, but I've had good results with a mixture of olive oil, cumin, and chili powder as well. Heat up ghee, olive oil, or your oil of choice in a pan. Once it's sufficiently hot (but before the oil begins to smoke) begin cooking the thighs in batches of 4-5 at a time. This is to prevent it from cooking in the juices, and ensures they get a nice sear. Once cooked through, rest them on a cutting board for 10 minutes minimum before chopping them up. Cilantro Lime Vinaigrette Combine ingredients in blender Blend until smooth Pickled Red Onions Slice onion into thin half circles Mix salt and 1/2 cup of vinegar in a jar, put lid on and shake to combine Blanch onions in boiling water for 1 minute to soften Strain onions, and add to jar Add more vinegar until onions are covered, then cover and shake to mix well Let rest for at least 1 hour before eating, ideally 4 hours Sour Cream Whisk sour cream and milk/heavy cream together until fully incorporated Pour into a condiment squeeze bottle