Rustic Ranch Upside-Down Taco Salad

Updated: Jan 7

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

  1. Place two sheet pans in oven and heat to 400 degrees F.

  2. Butterfly and pound (with meat mallet) or roll (with rolling pin) chicken till very flat, less than 1/4 inch thick.

  3. Pour Rustic Ranch Dressing into a shallow dish or pie plate.

  4. Whisk 1/2 tablespoon Rustic Ranch into 1/4 cup lite sour cream to make a Rustic Ranch sour cream.

  5. Add 2 tablespoons Texy Taco Vinaigrette into shredded red cabbage to marinate; massage to soften.

  6. 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.

  7. 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.

  8. 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.

  9. 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

  1. 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

  1. 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

Texy Taco

 

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!




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