Cheese Curds and Chicken Taco Salad Recipe
Kick your salad up a notch with crunchy, crushed tortilla chips, freshly grilled chicken and melty, warm Wisconsin cheese curds.
Keywords
- cheese curds
- cheese curds recipe
- curds
- wisconsin cheese curds
- taco salad
- taco salad recipe
- salad recipe
- cheese recipe
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Skillet
- Tongs
- Colander
- Serving bowl
- Stove
Ingredients
- 2/3 cup sour cream
- 4 teaspoons lime juice
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 teaspoon each chili powder and ground cumin
- 1/4 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon garlic powder
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon olive oil
- 6 ounces Henning White Cheddar Cheese Curds (about 1 1/2 cups)
- 6 cups chopped romaine lettuce
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2/3 cup canned whole kernel corn, drained
- 1/2 cup thinly sliced red onion
- 3/4 cup crushed tortilla chips
- 1/3 cup minced fresh cilantro
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