Description
Warm flour tortillas are filled with romaine dressing tossed in a creamy avocado Caesar dressing and layered with grilled marinated chicken, freshly shaved parmesan cheese, and tangy pickled onions.
Ingredients
Units
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Chicken Salad Tacos
- 3 chicken breasts, marinated and grilled
- 1 head romaine lettuce, chopped
- 1/4 cup mint leaves
- 1/2 cup Pickled red onions
- 1/2 cup Parmesan Reggiano, shredded
- 10–12 flour tortillas
- Avocado Caesar dressing
Chicken Lemon Marinade
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 tsp dijon mustard
- 4 cloves of garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
Avocado Caesar Dressing
- 2/3 cup olive oil
- 1 Tbsp capers, chopped
- 3 cloves garlic, minced
- 2 anchovies, minced
- 1/2 medium avocado
- 4 Tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 cup grated parmesan cheese
- 1/4 tsp salt
- A pinch of pepper
Instructions
- Make the lemon chicken marinade. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and salt and pepper. Pour the marinade mixture into a plastic bag or an airtight container.
- Place whole chicken breasts in a large plastic bag or airtight container. Pour the marinade over the chicken breasts in a plastic bag or an airtight container, making sure the chicken is coated in the marinade. Chill in the fridge for at least 30 minutes or overnight.
- Grilling chicken: Heat grill to 400-450ºF. Place the marinated chicken breast on the heated grill. Cook for 5-7 minutes on each side, or until it reaches an internal temperature of 165ºF. Baking chicken in the oven: Preheat the oven to 425ºF. Place marinated chicken breasts on a parchment-lined baking sheet. Cook the chicken for 25-30 minutes. Flip the chicken breasts over halfway through to get both sides a bit crispy.
- Slice chicken breasts into thin slices that are about 1/4-inch thick.
- Make Avocado Caesar Dressing. Measure out all your dressing ingredients. Add them to a high-powered blender and blend until smooth. Use a spoon to taste test and season with additional salt and pepper to taste.
- Chop romaine lettuce and add it to a large mixing bowl. Start by adding 1/4 cup of dressing to the lettuce, and use tongs to gently work the dressing into the salad. It is a thicker dressing, so I may take a minute or two until the lettuce is evenly coated. If you want more dressing, add a spoonful at a time. Save the rest for salads or to make more tacos.
- Warm the tortillas in the microwave for about 10-20 seconds so that they don’t break when you’re eating the tacos.
- Assemble the tacos. Fill each tortilla with Caesar-tossed romaine lettuce and grilled chicken. Top with fresh mint leaves (optional), pickled onions, and shredded Parmesan Reggiano.
- Prep Time: 60 minutes
- Cook Time: 30 minutes