Ingredients:
Servings 4-6
For Dressing:
2/3 cup sour cream
1 tablespoon chipotle chile in adobo
sauce, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
For Chicken:
1 teaspoon cumin
1 teaspoon chili powder
3/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breasts
Olive oil, for brushing grill
For Salad:
1 tablespoon grapeseed or peanut oil
1 cup (3-4 ounces) Wisconsin Cheese Curds
6 cups romaine lettuce, chopped
1/3 cup cilantro, chopped
1 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onions, sliced
2/3 cup canned corn kernels, drained
3/4 cup tortilla chips, crumbled
Grilled Chicken Taco Salad with Seared Wiscsconsin Cheese Curds
Directions:
To prepare dressing, combine sour cream, chipotle chile, cumin, chili powder, lime juice and salt in small bowl; whisk to combine.
Preheat grill. To prepare chicken, combine cumin, chili powder, garlic powder, salt and pepper in small bowl. Mix well to combine. Coat chicken breasts with seasoning mix on both sides. Brush grill with olive
oil and grill chicken breasts until internal temperature is 165ºF and chicken is no longer pink. Set chicken breasts aside, tented with foil to keep warm.
Heat grapeseed oil in medium nonstick frying pan over medium-high heat. Add Cheese Curds a few at a time and cook until brown and crisp on bottom, but not completely melted on top. When done, carefully remove curds from pan and set aside on plate. Repeat with remaining curds.
Just before serving, place lettuce, cilantro, black beans, tomatoes, red onions and corn in large bowl. Toss with dressing. Divide among serving plates or bowls. Sprinkle with crushed tortilla chips, and top with sliced chicken breast and seared Cheese Curds.