Upside-Down Taco Night
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from October 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Fall 2019.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN
Rustic Ranch Chicken Upside-Down Taco Salad
Yields: 4 Servings
Ingredients
Four 5 ounce boneless, skinless chicken breasts
2 1/2 tablespoons P.S. Flavor!™ Rustic Ranch
Rustic Ranch Dressing, recipe follows
1/4 cup lite sour cream
1 tablespoon extra virgin olive oil
1/2 cup Texy Taco Vinaigrette, recipe follows
1 cup red cabbage, washed, dried, and shredded
Two whole grain burrito size tortillas, cut into 1-2 inch long thin strips
2 teaspoons P.S. Flavor!™ Texy Taco
3 cups romaine lettuce, washed, dried, and shredded
1/2 cup jicama, julienne cut
1 red pepper, julienne cut
1 yellow pepper, julienne cut
1 cup cooked black beans, drained
8 ounces grated sharp cheddar or Mexican queso fresco cheese, crumbled
1 Hass avocado, peeled, pitted, and sliced
1 cup grape or cherry tomatoes, quartered
Cilantro microgreens or leaves, for garnish
Method
Place two sheet pans in oven and heat to 400 degrees F.
Butterfly and pound (with meat mallet) or roll (with rolling pin) chicken till very flat, less than 1/4 inch thick.
Pour Rustic Ranch Dressing into a shallow dish or pie plate.
Whisk 1/2 tablespoon Rustic Ranch into 1/4 cup lite sour cream to make a Rustic Ranch sour cream.
Add 2 tablespoons Texy Taco Vinaigrette into shredded red cabbage to marinate; massage to soften.
Season each flattened chicken breast with 1/2 tablespoon Rustic Ranch. Heat pan over medium high until hot, add 1/2 teaspoon olive oil, and then add the seasoned chicken. Pan sear chicken on each side for 45 seconds, till golden brown. Remove the chicken from pan, dip into the Rustic Ranch Dressing, and then place directly onto the heated sheet pan. Repeat for each chicken breast, adding more olive oil as needed. Bake for 4-5 minutes until cooked through.
Meanwhile, toss tortilla strips together with 1 teaspoon extra virgin olive oil and 2 teaspoons Texy Taco. Spread tortilla strips in a single layer on the remaining heated sheet pan. Bake until golden brown, about 8-10 minutes, stirring occasionally.
When ready to plate, toss marinated red cabbage, chopped romaine lettuce, jicama, peppers, and black beans with Texy Taco Vinaigrette. Place flattened chicken breast on each of 4 plates and top with one-fourth of salad mixture. Sprinkle with cheese and tortilla strips, and top with a dollop of Rustic Ranch sour cream.
Garnish with avocado, tomato quarters, and fresh cilantro.
Rustic Ranch Dressing
Ingredients
1/2 cup 1% milk
1 1/2 tablespoons P.S. Flavor!™ Rustic Ranch
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
Method
Whisk together ingredients.
Texy Taco Vinaigrette
Ingredients
2/3 cup white balsamic vinegar
1/3 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1/2 tablespoon honey
1 1/2 teaspoons P.S. Flavor!™ Texy Taco
2 tablespoons extra virgin olive oil
Method
Whisk together vinegar, orange juice, lime juice, mustard, honey, and Texy Taco, and then slowly drizzle in olive oil, whisking until emulsified.
Grocery List
MEAT
Four 5 ounce boneless, skinless chicken breasts
PRODUCE 1 head red cabbage
1 head romaine lettuce
1 jicama
1 red pepper
1 yellow pepper
1 Hass avocado
1 pint grape or cherry tomatoes
1 lime
Cilantro microgreen or leaves, for garnish
DAIRY 1/4 cup lite sour cream
8 ounces grated sharp cheddar or Mexican queso fresco cheese
1/2 cup 1% milk
1/4 cup plain Greek yogurt
MISCELLANEOUS
Burrito size whole grain tortillas
1 can black beans
1/4 cup olive oil mayonnaise
1/3 cup fresh orange juice
CHECK YOUR PANTRY FOR Extra virgin olive oil
White balsamic vinegar
Dijon mustard
Honey
P.S. FLAVOR!™ SPICES Rustic Ranch
Prep Sheet
EQUIPMENT Cutting board
Chef’s knife
Measuring cups and spoons
Large nonstick skillet
2 large sheet pans
Meat mallet or rolling pin
Spatula
Whisk
Tongs
4 medium bowls
Large bowl
Shallow dish or pie pan
Tasting spoons
Plates for serving
PRE-PREPPED INGREDIENTS 1 cup red cabbage, washed, dried, and shredded
2 whole grain burrito size tortillas, cut into 1-2 inch long thin strips
3 cups romaine lettuce, washed, dried, and shredded
1/2 cup jicama, julienne cut
1 red pepper, julienne cut
1 yellow pepper, julienne cut
1 cup cooked black beans, drained
1 Hass avocado, peeled, pitted, and sliced
1 cup grape or cherry tomatoes, quartered
2 tablespoons fresh lime juice
INGREDIENTS TO HAVE READY 4 tablespoons P.S.Flavor!™ Rustic Ranch
3 1/2 teaspoons P.S.Flavor!™ Texy Taco
Four 5 ounce boneless, skinless chicken breast
1/4 cup lite sour cream
3 tablespoons extra virgin olive oil, divided
8 ounces grated sharp cheddar or crumbled Mexican queso fresco cheese
1/2 cup 1% milk
1/4 cup olive oil mayonnaise
1/4 cup plain Greek yogurt
2/3 cup white balsamic vinegar
1/3 cup fresh orange juice
1 tablespoon Dijon mustard
1/2 tablespoon honey
Cilantro microgreens or leaves, for garnish
Wine of choice
Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!
Comentarios