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My family couldn’t get enough! Because everything is prepared separately, my kids created their own chicken taco dinners. They loved picking and choosing the fillings (and I let them drizzle on some taco sauce as well.)
greens of your choice (I used romaine)
1/2 bag frozen yellow corn or fresh corn from 3-4 ears of corn.
1 green zucchini sliced in half moons (slice squash in rounds and then halve)
1 yellow squash sliced in half moons
2 colored peppers of your choice, seeded, cored and diced.
1 can black beans, drained and rinsed
2 and 1/2 teaspoons chili powder
1 and 1/2 teaspoons Pereg Cumin
1/2 teaspoon granulated garlic
1 ripe avocado
1/2 cup cilantro leaves; washed, checked, and dried
1 cube Gefen Frozen Garlic
2 tablespoons fresh lime juice
2 teaspoons Tuscanini Apple Cider Vinegar
1 tablespoon avocado oil
1/4 teaspoon Haddar Kosher Salt
water to thin the dressing
1/3 bag Meal Mart Chicken Nuggets
caramelized onions
french fried jalapeño peppers
sliced avocado
tortilla chips
Preheat oven to 450 degrees Fahrenheit, line a metal baking sheet with aluminum foil, and spray with non-stick cooking spray.
Combine corn, peppers, and zucchini with one tablespoon olive oil. Bake 10–15 minutes until softened and turning golden.
Turn on the broiler and broil until veggies begin to char lightly. You can also just sauté everything in a pan on your stovetop or use leftover grilled veggies if you happen to have. Allow to cool slightly.
Meanwhile combine the spice mixture ingredients.
Add black beans to cooled veggies and sprinkle with seasoning. You can keep this mixture in the fridge until you’re ready to put your salad together.
Place dressing ingredients (except water) in the bowl of a food processor or blender, and blend until combined.
Add water one tablespoon at a time to thin to desired consistency. Adjust seasoning to taste.
Start with greens, veggies, and any other desired vegetables (tomatoes, cucumbers etc).
Slice chicken nuggets into strips. Sprinkle with Mexican seasoning (optional) and drizzle dressing over top.
Photography: Paul Primeau Photography Sponsored by Meal Mart
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