Chicken Tortilla Crunch Salad
From McGough's Recipes
| Cook Time | Servings |
|---|---|
| 35 Min | 4 |
Ingredients
- Canola oil, for grill grates
- 1 pound boneless, skinless chicken thighs (4 thighs)
- 2 tablespoons fajita or taco seasoning
- 1 ¼ teaspoon kosher salt, divided
- 6 cups shredded napa cabbage (from 1 head cabbage) or a 14-oz. pkg. coleslaw mix
- 1 red bell pepper, thinly sliced
- ¼ cup mayonnaise
- ¼ cup salsa
- 2 tablespoons sour cream
- 2 cups crushed corn tortilla chips
- 1 cup roughly chopped fresh cilantro, plus more for serving
- 2 ounces queso fresco or feta cheese, crumbled (about 1/2 cup)
- ¼ cup roasted, salted pumpkin seeds (pepitas)
Directions
- Oil grill grates and preheat to medium-high (400°F to 450°F). Rub chicken thighs with fajita seasoning and sprinkle with 1/2 teaspoon salt.
- Place chicken on oiled grates; grill, uncovered, until chicken is cooked through and a thermometer inserted in thickest part registers 165°F, 4 to 5 minutes per side. Transfer to a plate and let cool for 15 minutes.
- Place cabbage and bell pepper in a large bowl; toss to combine. Whisk mayonnaise, salsa, sour cream, and remaining 3/4 teaspoon salt in a small bowl. Add to cabbage mixture and toss to coat.
- Thinly slice chicken and add to cabbage mixture. Add tortilla chips; toss to combine. Transfer to a bowl or plates. Top with cheese and pepitas; garnish with more cilantro.
