May 07, 2012
Great to use for summer entertaining.
The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin. Before adding these, the recipe was a little too "bright" and needed some smokiness.
I used this recipe over a layered taco salad that included tri-colored tortilla strips, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices. I made the Key West chicken recipe from Allrecipes, as another person suggested. I LOVE these two recipes together!
I think this Key West chicken and a little of the lime-cilantro dressing drizzled over it could be pretty versatile together, even in different dishes.
(I cooked the chicken on a grill pan and then cut it into strips to serve with the salad. With the taco salad, I also served taco-seasoned ground beef and had a bottle of Catalina dressing on hand, so people could go “old school” with their taco salad, if they wanted to do so, instead of using the chicken and lime-cilantro vinagrette. (The Catalina bottle never got opened, though :)
I also made taco bowls by putting 10-inch flour tortillas over soup cans in the oven, on a baking sheet, baking @ 400 for 10 min, then letting cool completely so they retain their shape.
—SCAREY76
