I used this chicken recipe over a taco salad, for a large dinner group last night. I layered the salad in a trifle bowl with: tri-colored tortilla strips on top, black beans, corn, Chopped tomatoes, quartered & seeded cucumber slices, Mexican cheese, lime wedges (garnish), avocado slices.
I 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.
I had the salad again tonight for dinner, trying the chicken on its own w/ the vinagrette dressing… super yummy! (I had 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...)
The only change I made to the lime-cilantro dressing was to add a dash of chipotle chili powder and a dash of cumin.
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.
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I used this chicken recipe over a taco salad, for a large dinner group last night. I layered...