Monday, August 31, 2015

Layered Chicken Taco Salad with Creamy Jalapeno-Lime Dressing...Featuring Stonyfield Greek Yogurt and Wayfair Kitchen Products

I heard a rumor that the weather is starting to cool off in some parts of the country. Not here in Texas…unless you consider afternoon highs in the middle 90s instead of the 100-degree temps from a couple of weeks ago cool! Here at Casa Garcia, we’re still enjoying refreshing main dish salads for our weekend dinners. Needless to say, I was very excited when I was selected to take part in this month’s Stonyfield Clean Plate Club partnership with Wayfair to feature creamy Greek yogurt-based salad dressings and salad serving pieces. If you’ve never visited Wayfair, definitely check them out! They’re the largest online retailer for home goods in the U.S. Their website is super easy to navigate, and the variety and prices offered are very impressive.

The salad I’m sharing today is perfect for busy weeknights! My Layered Chicken Taco Salad with Creamy Jalapeno-Lime Dressing is perfect for warm evenings. If you start with a deli roasted chicken, this hearty salad can be ready to eat in about 30 minutes. I selected a gorgeous clear salad bowl from Wayfair to show off all the colorful layers of my salad. The dressing is perfectly creamy, but it contains only a fraction of the fat of most salad dressings since it’s made with Stonyfield Plain Greek Yogurt. Let me show you how east it is to create this main dish salad masterpiece!

Layered Chicken Taco Salad with
Creamy Hatch-Lime Dressing
a Weekend Gourmet original
Ingredients (makes 2-3 servings):
  • 1 bag chopped hearts of romaine (approx. 4 cups)
  • 2-3 green onions, thinly sliced
  • 1.5 cups grape tomatoes, halved lengthwise
  • 1 lb. chicken tenders, cooked and cut into chunks
  • 1.5 cups cheddar and Colby-Jack cheese crumbles
  • 1 large avocado, peeled and diced
  • 1 cup tortilla strips
For the corn salsa layer:
  • 1.5 cups corn kernels
  • 1 green onion, thinly sliced
  • 2 tbs. diced red onion
  • Juice of half a lime
  • Salt & pepper to taste
For the dressing:
  • 1/2 cup Stonyfield plain Greek yogurt
  • Juice of one lime (approx 2 tbs.)
  • 1 tbs. white balsamic vinegar
  • 1 tsp. agave nectar
  • 1 clove garlic, chopped
  • 1 green onion, sliced
  • 1/2 small jalapeno, seeded and chopped
  • Salt & pepper to taste
Step 1: Up to 24 hours ahead, make the dressing and corn salsa layer. To make the dressing, add the ingredients to a food processor or blender. Blend until the green onion, garlic, and jalapeno are incorporated and the dressing is smooth; add salt & pepper to taste and pour the dressing into a container. To make the corn salsa layer, combine all ingredients in a small bowl and place in a covered container. Refrigerate the dressing and salsa until you’re ready to serve.
Step 2: Assemble the salad in the following layers: romaine mixed with the green onions, tomatoes, chicken, cheese, and corn salsa. Scatter the tortilla strips on top of the corn salsa layer, leaving a space in the center. Place the chopped avocado in a circular center pattern in the center space. Just before serving, add half of the dressing and toss until all the ingredients are combined. Serve the remaining dressing on the side for those who want to add more.
This dinner salad is full of great flavors and textures – and the dressing is tangy, spicy, and creamy. Every bite has a different combination of ingredients, and the colors are gorgeous! I served my salad on pretty white and green plates and matching placemats from Wayfair’s large selection of serving items. Eating is also a visual experience, so setting a pretty table helps set the mood. This layered taco salad is perfect for us: healthy, flavorful, and hearty enough for Michael’s man-sized appetite. I hope you’ll give this fun layered salad a try while warm weather is still here!

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Wayfair; however, the photography & opinions expressed herein are solely those of the author.

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