Masala Chicken Taco Salad
Happy Sunday! Who is up for this gluten-free Masala Chicken Taco Salad with Cilantro Lime dressing?
* 2 Boneless chicken breast, cut in thin strips * 2 to 3 tbsp oil * 1 tsp ginger-garlic paste (2 Garlic cloves and 1/4 inch ginger piece grated) * 1 tsp Kashmiri Chili powder or Paprika * 1 tsp Cumin-Coriander powder * 1/2 tsp turmeric * Salt to taste * 1/2 tsp freshly ground Pepper * 1/4 tsp freshly ground Cardamom
Marinade the chicken with all the spices & Ginger-garlic paste for at least 15 to 20 minutes. In a heated Cast Iron pan or a nonstick pan, add the oil. Make sure your pan is hot before adding oil. Add the marinated chicken strips. Let it cook on one side for about 2 to 3 minutes or until golden brown without stirring. Stir and let it the chicken cook through.
Cilantro Lime Dressing
* A handful of fresh Cilantro * 1 garlic clove * 1 small jalapeno or serrano chili * 1/4 cup sour cream * 2 tbsp plain yogurt * A squeeze of lime juice * Salt to taste
Blend all the ingredients in a blender or a food processor until smooth consistency.
* 1 cup Quinoa * 2 cup hot water or chicken broth * 1 tbsp oil * Salt & Pepper to taste
In a pan, heat the oil and add washed Quinoa (no need to wash if it’s prewashed). Saute quinoa for about a minute or two on medium heat. Season it with salt and pepper then add hot water. Turn the heat down to low. Cover and cook for 15 minutes. Turn off the heat and let it stand for 5 minutes. Fluff it with a fork. Create your salad bowl and serve it with Masala Chicken, quinoa, and cilantro lime dressing. Enjoy!
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