Chicken Taco Salad

By ccavaletti

Ingredients

• 2 8-inch tortillas, quartered and sliced into strips
• 2 Tbsp vegetable oil
• 1-1/4 tsp grated lime zest, plus the juice of 2 limes
• Kosher salt and freshly ground pepper
• 1 15-oz can black beans, drained and rinsed
• 1 c frozen fire-roasted corn, thawed
• 2 tomatoes, chopped
• 1 Tbsp pickled jalapeños , plus 2 Tbsp brine
• 1/2 head iceberg lettuce, shredded (about 8 cups)
• 2 c shredded rotisserie chicken (skin removed; about 10 oz)
• 1 small avocado, chopped
• 1 c grated sharp cheddar cheese (about 4 oz)

Preparation

Step 1

Preheat oven to 375º. Line a baking sheet with foil. Toss the tortilla strips with 1 Tbsp vegetable oil, 1/2 tsp lime zest, a pinch of salt and a few grinds of pepper in a medium bowl; spread in a single layer on a prepared pan.

Bake, stirring halfway through, until browned and crisp, 10 - 12 minutes; let cool.

Meanwhile, toss the beans, corn, tomatoes, pickled jalapeños and brine, the remaining 1 Tbsp vegetable oil and 3/4 tsp lime zest, the lime juice, 3/4 tsp salt and a few grinds of pepper in a medium bowl. Let sit, tossing occasionally, until juice, about 10 minutes.

divide the lettuce among 4 bowls and top with the bean mixture and juices, chicken, avocado, cheese and tortilla strips.

From Food Network Magazine, May 2017