Cilantro Lime Chicken Taco Salad

By: Barbara Shieving

Cilantro Lime Chicken Taco Salad
cuisine icon Cuisine
Mexican
cuisine icon Course
Salad
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
8 servings, avocado, Barbara Shieving, black beans, black pepper, buttermilk, cheese, chicken breasts, cilantro, cilantro lime rice, contributed, cook 6 min, cumin, easy, extra-virgin olive oil, garlic, garlic powder, gluten free, less than 15 min, lime juice, long grain white rice, low carb, mayonnaise, mexican, oil, onion, onion powder, prep 10 min, pressure cook, red pepper flakes, salad, salsa verde, salt, shredded lettuce, tomatoes, tortilla chips, water

prep icon Prep Time
10 min
cook icon Cook Time
6 min

serving icon Servings
8 servings
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/3 cup salsa verde
  • 1/3 cup cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup onion
  • 4 large chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 14.5 ounces tomatoes
  • 15 ounces black beans
  • 3 tablespoons cilantro
  • Cilantro lime rice
  • Shredded lettuce
  • tomatoes
  • cheese
  • avocado
  • tortilla chips
  • 1 cup long grain white rice
  • 1 1/4 cups Water
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro
  • 1 tablespoon oil
Instructions
  • Preparing the Dressing: In a blender jar, combine mayonnaise, buttermilk, salsa, cilantro, lime juice, garlic, garlic powder, onion powder, salt, pepper, and red pepper flakes. Pulse until well combined. Refrigerate for several hours or overnight.
  • Select Sauté function on the Instant Pot. When hot, add oil and onion to pot. Sauté onion for 3 minutes.
  • Add chicken and sauté for 2 minutes. Add tomatoes, salt, cumin, and black pepper.
  • Lock the lid in place. Select Manual on the Instant Pot and adjust to high pressure. Set to 2 minutes cook time. When timer beeps, use a quick pressure release to release the pressure.
  • Remove the lid. Select sauté and cook stirring frequently, until liquid has cooked off. Stir in black beans and cilantro.
  • Serve over lettuce topped with chicken, cilantro lime rice, cheese, avocado, crushed tortilla chips, and cilantro lime dressing.
  • Add the rice, water, 1 tablespoon oil and salt to the pressure cooker pot. Stir. Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 7 minutes. After 7 minutes do a quick pressure release.
  • Fluff rice with a fork. In a medium bowl, combine chopped cilantro, lime juice, and 1 tablespoon oil. Add rice and toss until thoroughly mixed.
Notes
  • Barbara's  Cilantro Lime Rice
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