Chicken Taco Bowl with Creamy Jalapeño Dressing
Chicken Taco Bowl with Creamy Jalapeño Dressing
Brie Thompson
2
15 minutes
15 minutes
Crisp romaine, creamy avocado, and juicy chicken seasoned with Sweet Smoked Chili Rub fill a tortilla lined bowl, then get drizzled with a creamy dressing I could eat by the spoonful. Jalapeño Lime White Barrel Aged Balsamic, Fiesta Spice Infused Olive Oil, and Lime Fresco Infused Sea Salt give it a zesty, spicy kick. It is a fun twist on a taco salad that is perfect for Taco Tuesday.
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Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Chicken
- 1 Tbsp Fiesta Spice Infused Olive Oil
- 1 Chicken Breast, butterflied
- 1 Tbsp Sweet Smoked Chili Rub
Dressing
- ¼ cup Jalapeño Lime White Barrel Aged Balsamic
- 1 Egg
- ½ cup Fiesta Spice Infused Olive Oil
- 1 handful Fresh Cilantro
- 1 Tbsp Sweet Smoked Chili Rub
- 1 tsp Lime Fresco Infused Sea Salt
Salad
- 2 Large Tortillas
- 1 head Romaine, chopped
- ¼ Jicama, peeled and cubed
- 1 Avocado, cubed
- 4 to 6 Radishes, sliced thin
- ½ cup Cheddar Cheese
- ½ can Black Beans
Directions
- Heat 1 Tbsp Fiesta Spice Infused Olive Oil in a skillet over medium high heat.
- Season the chicken with 1 Tbsp Sweet Smoked Chili Rub and place it in the hot skillet. Cook until no longer pink and the internal temperature reaches 165°F, 5 to 7 minutes per side. Let rest, then slice.
- In a food processor or blender, combine ¼ cup Jalapeño Lime White Barrel Aged Balsamic, the egg, and ½ cup Fiesta Spice Infused Olive Oil. Process until thick. Add the cilantro, 1 Tbsp Sweet Smoked Chili Rub, and 1 tsp Lime Fresco Infused Sea Salt. Pulse until combined to make the dressing.
- Arrange the tortillas in a bowl and fill with the romaine. Top with the jicama, avocado, radishes, cheddar, black beans, and sliced chicken. Drizzle with the dressing. Serve immediately.