When I came across Kat Ashmore's TikTok during quarantine, I immediately filled up the next week's meal plans with her Hungry Girl Salads and started with this Chicken Taco Salad. It isn't posted on her website as of the time of posting this, but you can see the TikTok here. This is one of those recipes I keep in my back pocket for busy weeks so I can avoid falling into the delivery pit.
This is a honkin' salad, and even though I currently only cook for two people, I make a full batch every time because it keeps in the fridge for days. Pro tip: Eat it on/with chips and, while we're at it, look for a sturdier chip, too.
Chicken Taco Salad
Kat Ashmore @katcancook
Kat Ashmore's (@KatCanCook) chicken taco salad. Make with my chicken taco meat or leftover grilled chicken and, thanks to the hearty base of romaine lettuce, you can make this ahead and enjoy it for days. Best eaten with/on tortilla chips.
1-2 Red Peppers, optional
3 Heads of Romaine
1 Red Onion
1 Seedless/English Cucumber
1lb Cooked Chicken*
1 15oz can Black or Pinto Beans, rinsed and drained
1/2 c. Toasted Pepitas
optional: Tortilla or Corn Chips
*Try using my Chicken Taco Meat
2 large cloves Garlic
1/4 c. Lime Juice (about 1-2 limes)
2 c. Fresh Cilantro
1/4 c. Plain Greek Yogurt or Sour Cream
1/2 c. Olive Oil
1/2 c. Water
Build The Salad
Finely dice the vegetables and shred or dice the chicken.
Combine in a large bowl along with the rinsed and drained beans and pepitas.
Make The Dressing
In a high powered blender or food processor, blend all the dressing ingredients together until silky smooth.
Pour the dressing over the salad and toss to coat. Add flaky sea salt to taste, as desired.
Serve immediately with chips for eating the salad with/on, or put in an air tight container in the fridge. It will last for several days this way.