GrillMexican
Chicken taco salad
Grilled chicken, romaine, beans, corn, pico, cotija. A Mexican plate that is the meal.
Made it?
35 min · 25 min hands-on · pull 175°F · rest 6 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- chicken thighs3 lb
- kosher salt2 tsp
- chili powder1 tsp
- romaine, chopped1 head
- black beans, rinsed1 can
- corn, charred1 cup
- pico de gallo1 cup
- to finishcrema, cotija, cilantro, lime, chips
Method
- 1
Salt and chili the thighs. Grate to 175°F. Rest. Chop.
- 2
Bowls: lettuce, beans, corn, pico, chicken.
- 3
Crema, cotija, cilantro, lime. Chips on the side, not a fried bowl unless you want theater.
Same cut
Salad for dinner
The greens are the plate. Meat on top.