Cilantro Lime Chicken Taco Salad

By by Barbara Schieving, <i>The Electric Pressure Cooker Cookbook</i>
Images
Cilantro Lime Chicken Taco Salad
Serves
Makes 8 servings
Ingredients
  • Cilantro Lime Dressing:
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ⅓ cup jarred chunky salsa verde
  • ⅓ cup chopped cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic, pressed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • ⅓ teaspoon red pepper flakes

  • Salad:
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • 4 large chicken breasts, diced into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with green chilies (Rotel Original or Mild)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 tablespoons finely chopped cilantro leaves

  • Cilantro Lime Rice:
  • 1 cup long grain white rice
  • 1⅓ cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 3 tablespoon fresh chopped cilantro

  • Shredded lettuce, diced fresh tomatoes, shredded cheese, avocado, tortilla chips for serving


Procedure
Prepare Cilantro Lime 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.

Prepare Cilantro Lime Rice: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.

Prepare the Salad: Select Sauté and when hot, add oil and onion to pressure cooking 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 high pressure and 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.

Recipe from The Electric Pressure Cooker Cookbook by Barbara Schieving, ©2017. Used by permission from the publisher, Harvard Common Press.

Cilantro Lime Chicken Taco Salad

By by Barbara Schieving, <i>The Electric Pressure Cooker Cookbook</i>
Serves
Makes 8 servings
Ingredients
  • Cilantro Lime Dressing:
  • ½ cup mayonnaise
  • ½ cup buttermilk
  • ⅓ cup jarred chunky salsa verde
  • ⅓ cup chopped cilantro
  • 1 tablespoon lime juice
  • 2 cloves garlic, pressed
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • ⅓ teaspoon red pepper flakes

  • Salad:
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • 4 large chicken breasts, diced into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes with green chilies (Rotel Original or Mild)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 3 tablespoons finely chopped cilantro leaves

  • Cilantro Lime Rice:
  • 1 cup long grain white rice
  • 1⅓ cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 3 tablespoon fresh chopped cilantro

  • Shredded lettuce, diced fresh tomatoes, shredded cheese, avocado, tortilla chips for serving


Procedure
Prepare Cilantro Lime 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.

Prepare Cilantro Lime Rice: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.

Prepare the Salad: Select Sauté and when hot, add oil and onion to pressure cooking 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 high pressure and 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.

Recipe from The Electric Pressure Cooker Cookbook by Barbara Schieving, ©2017. Used by permission from the publisher, Harvard Common Press.