Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing

This is one of those semi-convoluted recipes because it's actually a combination of two different ones. I'll try to merge them as well as I can here, but it may look like a lot. Don't freak out. It's got some really good flavors!

Cilantro Lime Chicken

• 1 lb boneless, skinless chicken breasts pounded to an even thickness
• 1 cup loosely packed cilantro leaves and stems
• 4 garlic cloves, peeled
• 3 Tbsp lime juice
• 2 Tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar
• 1/4 tsp cayenne pepper, optional

Dressing

• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 3 Tbsp sugar, to taste
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp reserved cilantro lime marinade

Salad

• 1 large head romaine lettuce chopped
• 1 cup cherry tomatoes, halved or quartered (or 2 Roma tomatoes chopped)
• 1 cup black beans, drained and rinsed
• corn from 2 ears sweet corn, raw
• 1/2 cup finely grated sharp cheddar cheese
• 2 avocados, chopped
• tortilla chips, slightly crushed

Add all cilantro lime chicken ingredients except chicken, to food processor. Pulse until finely chopped, scaping down sides several times. Remove and reserve 2 Tbsp: 1 for basting and 1 for dressing. Put remaining marinade in a shallow dish or Ziplock bag and add chicken. Turn to coat. Marinate in refrigerator for 2-10 hours. When ready to cook, remove from refrigerator and let sit at room temperature for 20-30 minutes.

While chicken is marinating, make dressing. Whisk all ingredients together in a medium bowl. Store in refrigerator at least 30 minutes before using. Keep refrigerated in an airtight container for up to 7 days.

After chicken is done marinating, remove chicken and pat off excess sauce. Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for about 4-6 minutes or until chicken is cooked through. Remove chicken to cutting board and baste with 1 Tbsp reserved marinade. Let rest 5 minutes before slicing.

Assemble salad using remaining ingredients, topped with chicken and dressing. Toss to combine.

NOTES: My dressing was lumpy. It was like the mayo didn't want to blend. I don't know if I didn't try hard enough or what, but it didn't look super appetizing. Also, the recipe doesn't say if the chicken should be skinless, but I made the assumption and updated the ingredients.

Serves 6-8

Prep Time: 15 minutes, plus marinating and chilling

Total Time: 25 minutes, plus marinating and chilling

Recipe from Carlsbad Cravings