Allergy Friendly YUMMY Recipe – Chicken Tinga Salad

Salad Recipe

Yields 4 portions.

  • ¼ cup frozen corn
  • 1 teaspoon olive oil
  • ⅛ teaspoon ground pepper
  • 4 corn GF tortilla (6 inch) cut into 1″ strips
  • 5 cups mixed greens
  • 1 cup shredded cabbage
  • 1 cup diced Roma tomato
  • 1 cup peeled cucumber
  • ½ cup cooked black beans
  • 1 avocado; peeled, pitted, ½” diced
  • 2 cups chicken tinga (see recipe below)
  • ¼ cup chopped scallions
  • ½ cup chopped cilantro
  • ¼ cup toasted pepitos
  • 1 oz crumbled cojita cheese (optional)
  • salad dressing of choice

Preheat oven to 400 degrees.

Toss corn with oil and pepper on treated cookie sheet. Roast until slightly browned, turning once during the cooking procedure. Cool and hold for assembly.

Place tortilla strips on a second sheet and roast until completely dried and crispy. Hold for assembly.

Place 1½ cups mixed greens in each salad bowl (4 total). For each bowl, evenly distribute ¼ cup cabbage, ¼ cup tomato, ¼ cucumber, 2 tablespoons roasted corn and ¼ cup avocado.

Portion ½ cup drained chicken tinga (recipe below), 1 tablespoon cojita, 5-6 tortilla strips, 1 tablespoon cilantro and 1 tablespoon pepitos. Add salad dressing to taste.


Chicken Tinga Recipe

  • 3 ½ lb skinless, boneless chicken thighs
  • ¾ cup water
  • 6 tablespoons canola oil
  • 3 oz diced onion
  • 2 ½ cups diced tomato with juice
  • ½ cup chopped chipotle peppers in adobo
  • ¼ cup cider vinegar
  • 8 oz chicken stock
  • 2 teaspoon salt

The chicken tinga portion of this recipe is very versatile. Adaptable for tacos, burritos, etc.

Place chicken thighs and water into an appropriately sized roasting pan. Cover tightly with foil and roast at 350 degrees for 30-35 minutes (internal temperature of 165 degrees).

In a large skillet, cook the onion in the oil over medium heat until transparent and just beginning to brown, about 5 minutes. Stir in the tomatoes with their juice, the vinegar and the chipotle. Simmer, stirring regularly for about 5 minutes. Add the chicken meat, cooking liquid from the chicken and chicken stock. Cover and simmer for 20-25 minutes until chicken shreds easily. Cool, then taste and season with salt as needed.

Find more delicious allergy friendly recipes in Tasterie’s cookbook section within the Marketplace!


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