Chicken Taco Salad

Ingredients

For the chicken

• 8 Boneless Chicken Thighs 
• 2 Tbsp Olive oil
• ½ Tsp Chilli powder
• ½ Tsp Black pepper
• 1 Tsp Cumin
• Generous Pinch of Salt

Blackened Peppers

• 3 Red Peppers
• 1 Tbs Olive oil
• Pinch of Salt

Corn Tortilla chips

• 1 Pack of corn tortillas cut into triangles
• Neutral oil to fill the wok or pot 
• Salt to taste 

Tajin Pink Onions

• 3 Red onions
• 1 Tsp Salt
• 1 lime, juiced
• 1 Tsp Tajin seasoning

Lime Jalapeno dressing

• 1 tsp Chili flakes
• ½ tsp Black pepper
• 1 tbs dijon mustard
• 1 Lemon juice
• 1 lime juice
• 1 tbs Maple
• Handful Pickled Jalapeño
• Handful of fresh jalapeno
• 1 tbs garlic
• 100ml olive oil
• 30ml White wine vinegar
• Good pinch Salt
• Handful of fresh coriander

Smashed Avocado

• 3 Avocados
• Handful fresh coriander
• 1 Juice of 1 lime
• Salt to taste

To serve

• Feta Cheese
• 400g Mustard Salad Leaf Variety

Method

For the chicken

Dress the chicken thighs in olive oil, chilli powder, black pepper, cumin and salt

Bring a pan to medium high and cook the thighs until the chicken has formed a crust of blackened flavour

 

For the blackened peppers

Put oven at highest temperature it will go

Place whole peppers upside down so that the core is sitting on the tray

Lightly dress in olive oil and salt and place in high heat oven for 15 minutes. This should blister the skin and get that amazing charred effect

Drop the temperature to 180* and cook for another 10 minutes

 

For the tortilla chips

Cut the corn tortillas into triangles or whatever shape you like

Bring a neutral oil (I used sunflower) up to a high heat – drop a grain of rice in and if it sizzles it’s hot enough.

In stages fry the tortilla chips ensuring you don’t overcrowd the oil and cook for 3-5 mins until the colour starts to brown

Remove from oil with a slotted spoon and allowing as much oil drop off as possible, place on kitchen towel to cool and crisp up

Place in a mixing bowl and season with salt 

 

For the pickled tajin onions

Slice onions into strips

Salt the onions and toss thoroughly

Squeeze the juice of 1 lime into the mix

Add a good sprinkling of tajin seasoning (a zesty mexican spice rub) 

 

For the Lime jalapeno vinaigrette  

Combine all the ingredients and blitz into a smooth consistency with a hand blender

 

For the smashed avocado

Halve your avocados and take out the stone

Scoop them out onto the chopping board and roughly smash with a knife, you want to keep a bit of chunky texture

Roughly chop some fresh coriander, give a generous squeeze of lime and salt

 

Seasonal Greens

We use a variety of mustard leaf that’s grown on the Sprout Farm. Other alternatives that would work are cos lettuce, baby gem and rocket. Use what’s fresh and growing locally.

 

Crumbled Feta

We use a particularly salty and creamy feta that is fantastic. Other alternatives could be shaved slices of gouda or manchego for a drier salty cheese hit. Ultimately, find what you like. 

 

Combining the salad

Mix the salad leaf, blackened chicken, peppers, pickled red onions and dress in the vinaigrette

Top the salad with a good spoon of guac, a sprinkle of feta and a generous handful of chips.

 

It’s a taco salad