Chicken Marinade

Ingredients Weight Measure
Lime juice 2 oz.
Cilantro, chopped 2 Tbsp.
Garlic, minced, fresh 3 Tbsp.
Salt 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Cumin 1-1/2 tsp.
Ketchup 3 oz.
Olive oil 4 Tbsp.
Chicken breast 8 oz.

Taco Salad

Ingredients Weight Measure
Chicken breast, skineless, boneless 8 oz.
Chorizo sausage 1 oz.
Tortilla flour shell, 12" 1 ea.
Mixed greens 4 cups
Black beans, cooked 1 oz.
Red onion, diced 1 oz.
Cheddar cheese, shredded 1-1/2 oz.
Tomatoes, fresh, diced 1/3 cup


Ingredients Weight Measure
Mayonnaise 1/4 cup
Sour cream 1/4 cup
Marinade (recipe above) 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Sugar 2 tsp.


  1. For the Chicken Marinade, mix all ingredients and pour 1/2 cup over chicken; toss well. Allow to marinate for 12 to 14 hours in refrigerator. Use remaining marinade for dressing. While grilling chicken, use excess to brush over chicken to enhance flavor.
  2. For the Taco Salad, grill marinated chicken and keep warm. Slice chorizo sausage thin and fry in dry pan until crisp. Keep warm and place to the side. Fry 12" flour tortilla shell until golden brown. Allow to drain.
  3. Build: fill shell with mixed greens. Julienne chicken into 1/4" strips and place over mixed greens. Place remaining ingredients on top. Serve with side of dressing.

Yield: 1 salad