{"id":18082,"date":"2016-06-06T22:47:40","date_gmt":"2016-06-07T05:47:40","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=18082"},"modified":"2020-05-15T12:10:42","modified_gmt":"2020-05-15T19:10:42","slug":"sarah-carey-chicken-taco-salad","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=18082","title":{"rendered":"Sarah Carey Chicken Taco Salad"},"content":{"rendered":"

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4 skinless, boneless chicken thighs (about 1 1\/4 pounds)
\n1 1\/8 teaspoon ancho chili powder
\nCoarse salt
\n1\/4 cup fresh orange juice
\n5 tablespoons fresh lime juice (from 2 to 3 large limes)
\n7 tablespoons canola oil
\n2 cloves garlic, peeled and minced
\n4 ears corn, shucked
\n1\/4 cup minced red onion
\n1\/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid
\n1 15-ounce can black beans, drained and rinsed
\n2 hearts of romaine, shredded (10 cups)
\n3\/4 cup chopped fresh cilantro leaves, plus more leaves for garnish
\n2 cups tortilla chips
\n2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups)
\n2 small avocados, peeled, seeded and cut into small pieces
\n1 cup shredded Monterey jack cheese (4 ounces)<\/p>\n

Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt. Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1\/3 cup oil and remaining 1\/8 teaspoon ancho chili powder. Season with salt. Set aside dressing. In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing. In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1\/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

4 skinless, boneless chicken thighs (about 1 1\/4 pounds) 1 1\/8 teaspoon ancho chili powder Coarse salt 1\/4 cup fresh orange juice 5 tablespoons fresh lime juice (from 2 to 3 large limes) 7 tablespoons canola oil 2 cloves garlic, peeled and minced 4 ears corn, shucked 1\/4 cup minced red onion 1\/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid 1 15-ounce can black beans, drained and rinsed 2 hearts of romaine, shredded (10 cups) 3\/4 cup chopped…<\/p>\n

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