Chicken Taco Salads with Tomatillo Salsa

Turn taco night into a lighter, tastier—even more healthful—dinner with lean chicken breast, a zesty fresh salsa, plenty of nutritious veggies, and crunchy baked tortilla strips instead of taco shells.

The salsa verde in this recipe is so simple and so good—easy too. Combine the ingredients in a bowl (or food processor) and give the salsa about 20 minutes to rest and blend flavors. As much as I like fresh tomato-based salsas, sometimes the all-green variety adds just the right bright, floral freshness to whatever it’s paired with.

Note: If you like a thick, chunky salsa, simply chop the ingredients and combine them in a bowl. For a thinner, juicier dish, place the ingredients in a food processor and pulse to your desired consistency.

Serves 4

Ingredients

For the Salsa

• 8 tomatillos, husked and chopped
• 3 scallions, thinly sliced crosswise
• 2 small jalapenos, thinly sliced crosswise (seeded for less heat) 
• 1 garlic clove, finely chopped
• 1/4 cup chopped cilantro
• 1 tbsp fresh lime juice
• sea salt 

Salsa Verde Ingredients

For the Tacos

• 4 5-inch flour tortillas, cut into thin 1-inch strips
• sea salt
• 2 tbsp olive oil
• 1/2 cup chopped red bell pepper
• 1 garlic clove, finely chopped
• 3/4 lb boneless, skinless chicken breast, cooked and shredded (about 2-1/2 cups)
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup canned whole-kernel sweet corn, drained and rinsed
• 1 chipotle pepper in adobo sauce, finely chopped
• 1/2 cup chicken broth
• freshly ground black pepper
• 6 cups chopped escarole (or romaine lettuce)
• plain Greek yogurt and coarsely shredded Mexican cheese blend, for serving (optional)

Drained, Rinsed Bean and Corn

Preparation

For the Salsa

1. Combine the first 6 ingredients (through lime juice) in a medium bowl and season with salt. Set aside for 20 minutes. (Alternatively, pulse the ingredients in a food processor for a thinner salsa.)

Chopped Salsa Ingredients

Salsa Verde

For the Tacos

1. Preheat the oven to 375° F.
2. Line a baking sheet with parchment paper and spread the tortilla strips on it. Bake until golden and beginning to crisp, 5-6 minutes. Sprinkle lightly with salt and transfer to a bowl or plate.
3. Heat a large skillet over medium heat and add the olive oil. Add the bell pepper and garlic and cook until softened, 2-3 minutes.
4. Add the cooked chicken, beans, corn, chipotle pepper, and broth and season with salt and pepper. Cook, stirring to combine, 5-6 minutes. Remove from the heat and let cool 10 minutes. (The liquid will be absorbed while cooling.)

Tortilla Strips Ready to Bake

Baked Tortilla Strips

Pepper and Garlic

Chicken Mixture

To serve, divide the greens among 4 shallow bowls. Top with the salsa, chicken mixture, and tortilla chips. Spoon a dollop of yogurt on each and sprinkle with cheese, if desired.

Chicken Taco Salads with Tomatillo Salsa

-->

Paprika Roast Chicken

Paprika’s vibrant orange-red color and earthy, mildly pungent flavor take simple roast chicken to a higher level of tastiness—and visual appeal. Cinnamon and rosemary ensure the aroma coming from the kitchen will call everyone to dinner.  

Serves 4

Ingredients

• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tsp freshly ground pink peppercorns (or black peppercorns)
• 1/2 tsp ground cinnamon
• sea salt
• 1 3-1/2-lb chicken
• 1 large rosemary sprig, plus chopped rosemary, for garnish

Rub Ingredients

Preparation

1. Preheat the oven to 425° F. Place a roasting rack in a shallow, foil-lined baking pan.
2. Combine the olive oil, paprika, ground pepper, and cinnamon in a bowl. Rub the mixture all over the chicken, including the cavity. Season generously with sea salt and truss the legs with kitchen twine.
3. Lay the rosemary sprig on the rack and place the chicken beast-side up on top. Roast 20 minutes.
4. Reduce the oven temperature to 350° F and continue roasting until cooked through and golden brown and a thermometer reads 165° F, 50-55 minutes. (Tent with foil if the skin is too dark.)
5. Transfer to a cutting board and tent with foil. Let rest 10 minutes before carving.

Paprika Rub

Marinade-Rubbed Chicken 

Rosemary Sprig 

Ready to Roast 

Roast Chicken

Cut into serving pieces and garnish with chopped rosemary.

Paprika Roast Chicken

Avocado-Egg Salad Sandwiches

Skip the mayonnaise and make your next egg salad with creamy, fresh avocado and a touch of Greek yogurt. This sandwich spread is light, nutritious, and deliciously simple.

Choose a hearty, healthful whole-grain bread and toast it for a bit of pleasant crunch.

Serves 2

Ingredients

• 4 hard-boiled eggs, peeled and halved
• 1 medium avocado, halved, pitted, and peeled
• 1 tbsp plain Greek yogurt
• 2 tsp fresh lemon juice
• 1 tsp Dijon mustard
• sea salt
• freshly ground black pepper
• 1 tbsp finely chopped red onion
• 2 tsp chopped chives
• 4 slices crusty, whole-grain bread
• 4 thin tomato slices

Salad Ingredients

Preparation

1. Remove the yolks from 2 eggs and discard. Chop the remaining egg whites and 2 whole eggs. Set aside.
2. Place 1 avocado half in a medium bowl and add the yogurt, lemon juice, and mustard and season with salt and pepper. Mash with a fork to combine well.
3. Chop the other avocado half and add to the mashed mixture along with the chopped eggs, red onion, and chives. Stir gently to combine.
4. Lay the bread slices on a work surface and mound the avocado mixture on 2 pieces. Top with the tomato slices.

Hard-Boiled Eggs

Ready to Mash

Mashed Avocado Mixture

Avocado-Egg Salad Mixture

Top with Tomatoes

Close the sandwiches and serve.

Avocado-Egg Salad Sandwiches