One-Pan Chicken, Corn & Bean Taco Salad
with Pico de Gallo & Creamy Lime Dressing
This dinner idea is a study in culinary contrasts: a warm-cold, crunchy-creamy, earthy-herbal delight that will really make our Fresh Fam vegans smile. It starts with dressed salad greens and cilantro topped with warm, lightly charred corn (charring brings out the sweetness!) and black beans seasoned with savory Mexican-style spices. Top with bright pico de gallo, crumble crunchy tortilla chips over the bowl, and finish with a squeeze of lime juice for a tangy touch to this colorful 15-minute dinner salad.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Corn
1 unit
Lime
1 unit
Baby Lettuce
¼ ounce
Cilantro
1 unit
Black Beans
1 tablespoon
Fajita Spice Blend
2 tablespoon
Vegan Mayo
4 ounce
Pico de Gallo
1.5 ounce
Blue Corn Tortilla Chips
(Contains Sesame)
10 ounce
Chicken Breast Strips
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Drain corn, then pat dry with paper towels. Quarter lime. Trim and discard root end from lettuce; cut into bite-size pieces. Roughly chop cilantro.
Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large pan over high heat. Add corn and cook, stirring occasionally, until golden brown and lightly charred in spots, 3-4 minutes. • Meanwhile, drain and rinse beans. Once corn is lightly charred, add drained beans, half the Fajita Spice Blend (you’ll use more in the next step), and a pinch of salt and pepper to pan; cook, stirring occasionally, until mixture is warmed through, 2-3 minutes more.
Use pan used for chicken or turkey here.
• Meanwhile, in a large bowl, whisk together mayonnaise, 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lime (juice from whole lime for 4), a pinch of salt and pepper, and as much remaining Fajita Spice Blend as you like. • Add water 1 tsp at a time until mixture reaches a dressing-like consistency (we used 2 tsp; 4 tsp for 4). • Add lettuce and cilantro to bowl with dressing and toss until thoroughly coated.
• Divide salad between bowls; top with corn and bean mixture and pico de gallo. Crumble as many tortilla chips as you like on top and serve with any remaining lime wedges.
Top salad with chicken or turkey along with corn and bean mixture.
Chicken is fully cooked when internal temperature reaches 165°.
