No longer just the dollop on top of your taco, lime crema is the star of this spicy chicken salad! The smooth, creamy, zippy dressing tangos with smoky chipotle heat for a perfectly balanced bite every time!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Enchilada Spice Blend(ContainsSulphites)
Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp for mild, 1/4 tsp medium, 1/2 tsp spicy, 1 tsp extra-spicy Cut tomatoes into 1/2-inch pieces. Thinly slice green onion. Zest, then juice lime.
Pat chicken dry with paper towels. Add chicken, garlic puree, Enchilada Spice Blend and 1/4 tsp chipotle powder to a medium bowl. (NOTE: Reference heat guide.) Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Cook until chicken is golden-brown and cooked through, 4-5 min per side.**
While chicken cooks, add sour cream, lime zest and 1 tbsp lime juice (dbl for 4 ppl) to another medium bowl. Add 1/4 tsp chipotle powder for extra heat, if desired. Season with salt and pepper, then whisk to combine.
Add spring mix, tomatoes and half the green onions to a large bowl. Add half the lime crema dressing. Toss to combine.
Divide salad between plates. Top with chicken. Drizzle remaining lime crema dressing over top. Sprinkle with remaining green onions.