Chicken Taco Salad with Zesty Sour Cream
with tortilla chips, pickled onion & black beans4.0(422)
Calories
:
709 kcalProtein
:
29.7g proteinTotal
:
15 minutesDifficulty
:
MediumExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
The taco salad, a Tex-Mex favourite, emerged in the 1960s as a playful take on traditional tacos. It brings together fresh and bold ingredients for an easily-customizable dish with lots of flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ sachet(s)
Mexican-style spices
70 g
Corn
½ head
Romaine lettuce
½ piece
Tomato
5 g
Fresh coriander
(May be present: Selderij)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
½ piece
Lime
¼ pack
Black beans
100 g
Chicken thigh strips
½ piece
Red onion
20 g
Sweet chilli tortilla chips
1 piece
Garlic
1 teaspoon
Smoked paprika
Not included in your delivery
½ tablespoon
Sugar
30 milliliters
White wine vinegar
50 milliliters
Water
1.5 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2967 kJ
Calories709 kcal
Fat44.9 g
Saturated Fat10.1 g
Carbohydrate47.4 g
Sugar16.5 g
Dietary Fiber13.8 g
Protein29.7 g
Cholesterol15 mg
Salt1.6 g
Trans Fat0.1 g
Potassium445.7 mg
Calcium83.3 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Bowl
•Saucepan
•Salad Bowl
•Tall-Sided Pan
•Small Bowl
Cooking Steps
1
- In a bowl, combine the olive oil with half of the Mexican-style spices.* Add the chicken and toss well to coat, then set aside to marinate in the fridge.
- Drain the corn and the black beans.
- Dice the tomato. Cut the lime into wedges. Roughly chop the coriander and the lettuce.
- Slice the onion into half rings and crush or mince the garlic.
*Take care, this ingredient is spicy! Use as preferred.
2
- In a saucepan over medium heat, combine the water with the sugar and the white wine vinegar (see pantry for amounts).
- Stir until the sugar has dissolved, then remove from the heat. Add the onion and then allow to stand until serving.
- In a salad bowl, combine the corn, tomato, coriander and lettuce with a third of the extra virgin olive oil. Season to taste with salt and pepper.
3
- Heat a clean frying pan over medium-high heat and fry the chicken for 3 - 4 minutes.
- Lower the heat and stir in the black beans, garlic, smoked paprika and the rest of the Mexican-style spices. Fry for 3 - 4 minutes or until done.
- In a small bowl, combine the sour cream with the rest of the extra virgin olive oil and (per person) 1 tsp water and the juice of 1 lime wedge. Season to taste with salt and pepper.
4
- Drain the onion.
- Serve the salad and tortilla chips on plates. Top with the chicken and black beans.
- Drizzle with the sour cream dressing and garnish with the pickled onion.
- Serve with the rest of the lime wedges alongside.
