Chipotle Taco Salad Recipes

Steps:

• Toss together the beans, corn, tomatoes and 3 tablespoons of the Mexican Style Mango Chipotle Vinaigrette. Let sit, tossing occasionally, until juicy, about 10 minutes.
• Divide the lettuce among 6 bowls and top with the bean mixture and juices, chicken, cheese and tortilla chips. Drizzle with the remaining vinaigrette.

Steps:

• Mix Dressing ingredients in small bowl; refrigerate while preparing salad.
• Divide lettuce among 6 dinner plates. Top each with chicken, tomatoes, avocado and corn. Drizzle with dressing; sprinkle with red onion. Serve with or sprinkle with broken or crushed taco shells.

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
• Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.

Steps:

• 1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
• 2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ½-inch pieces.
• 3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
• 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

Steps:

• Dressing: Combine first 7 ingredients, stirring well.
• Salad: Combine lettuce and remaining ingredients in a large bowl.
• Drizzle dressing over salad; toss gently to coat.
• Serve immediately.

Steps:

• Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
• Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
• Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
• Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
• Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
• Remove the turkey from heat and keep warm to assemble the salad.
• Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

Steps:

• Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
• Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
• Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
• Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.