Taco salad gets fresh with marinated chicken, homemade tortilla chips, and leafy greens. The bird picks up that bright red color from achiote, the tart and tangy seeds.
What You Get
Achiote marinated chicken breast
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 35 minutes
Preheat the oven to 425°F. Line 2 sheet pans with foil or parchment.
Remove the chicken from the marinade and season with salt. Arrange on one of the prepared pans and roast until firm and no longer pink at the center, about 25 minutes. Transfer to a board and let rest for 5 minutes. Slice the chicken across the grain.
Meanwhile, place 3 tortillas on the other pan, and brush lightly with oil. Bake until golden and crispy, flipping the tortillas once during cooking, 10 minutes total. Once cool, break the tortillas into bite-size pieces.
Trim the base of frisée, separating the leaves into bite-size pieces. Trim and thinly slice a few of the radishes. In a large bowl, combine the frisée, half of the arugula, and the sliced radishes. Drizzle with the cilantro-lime dressing, season with salt, and toss to coat. Fold in the crispy tortillas last. Peel, pit, and slice the avocado.
Heap the taco salad on plates, top with the sliced chicken, avocado, and feta, and serve.