Chipotle Chicken Taco Salad

Ingredients

Buy

• 10oz chicken breast
• 2 ears corn
• 2oz shredded montery jack cheese
• 2 tbsp raw pepitas
• taco seasoning
• 1 romain lettuce heart
• 1 lime
• 1/4 cup guacamole

On Hand

• 1 clove garlic

Instructions

• Wash and dry the fresh produce. Roughly chop the lettuce.
• Remove any husks and silks from the corn; cut the kernels off the cobs.
• Grate the cheese on the large side of a box grater. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime , avoiding the white pith; mince the rind).
• Halve the lime crosswise; squeeze the juice into a large bowl.
• Peel 1 clove of garlic ; using a zester, finely grate into a paste (or use the small side of a box grater).
• In a separate bowl, combine the lime zest and as much of the garlic paste as you’d like.

Make the lime pepitas

• In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot.
• Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast).
• Transfer to the bowl of prepared garlic and lime zest; stir to coat. Taste, then season with salt and pepper if desired. Wipe out the pan.

Cook the beef:

• *Separate the beef; pat dry with paper towels.
• Season with salt and pepper. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.
• Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
• Add 1 tablespoon of water and as much of the chili paste as you’d like, depending on how spicy you’d like the dish to be.
• Cook, stirring frequently, 1 to 2 minutes, or until the beef is coated and just cooked through.
• Transfer to a plate and set aside to cool. Wipe out the pan.

Cook the corn

• In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.
• Add the corn in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Season with salt and pepper.
• Cook, stirring occasionally, 1 to 2 minutes, or until softened.
• Transfer to the plate of cooked beef and set aside to cool.

Make the dressing

• While the corn cooks, to the bowl of lime juice, add the guacamole and 1 teaspoon of olive oil. Stir to thoroughly combine.
• Taste, then season with salt and pepper if desired

Make the salad & serve your dish

• To the bowl of dressing, add the chopped lettuce and cooked beef and corn ; stir to coat.
• Taste, then season with salt and pepper if desired. Serve the salad topped with the grated cheese and lime pepitas . Enjoy!