Cilantro-Taco Chicken Salad

For the Cilantro Vinaigrette:
  • ½ cup cilantro leaves, loosely packed
  • ¼ cup white wine vinegar
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons lime juice
  • 2 tablespoons maple syrup
  • ½ teaspoon dijon mustard
  • ¼ teaspoon salt
For the Taco Salad:
  • 2 chicken breasts — sautéed or grilled and cut into bite-sized pieces
  • 1 pint cherry tomatoes, halved
  • 8-10 mini sweet peppers, cut into small pieces
  • 2 tablespoons diced scallions
  • 10 oz. mixed greens

To make the cilantro vinaigrette, combine all of the dressing ingredients in a blender, food processor, or cup of an immersion blender. Blend until smooth.

To make the salad, toss the vegetables (except the greens) and chicken with the cilantro vinaigrette. To serve, spoon the chicken mixture over a plate of mixed greens. Serve with chips and salsa, if desired.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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