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Chicken Poutine Recipes


Grilled Chicken Taco Salad with Seared Cheese Curds
By Burp!

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 onion, sliced
2/3 cup canned corn kernels, drained
3/4 cup tortilla chips, crumbled

Cooking 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 165°F 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 onion, 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.