A slightly more healthy take on the fusion dish Totchos (nachos and tater tots). I used the inspiration for my take on the taco salad.
Ingredients
Pulled Chicken:
1poundboneless chicken, poached
2dried chiles, New Mexico or Ancho
½teaspoonred pepper flakes
1teaspoonchili powder
1teaspoonground cumin
1teaspoonpaprika
1lime, juice only
Salt and pepper
Quick Salsa:
115 ounce can diced tomatoes
½red onion, minced
½jalapeno, seeded and minced
½teaspoonsalt
Salad:
1head romaine lettuce, chopped
16ouncestots, baked until crispy
1avocado, diced
1 15 ounce can black beans, drained and rinsed
4-6oz.cotija cheese
Cilantro
Instructions
Salsa:
Drain the tomatoes and stir together with minced peppers and jalapenos. Season with a bit of salt and let mingle until needed.
Chicken:
Bring a medium pot of water to a simmer with a pinch of salt. Add chicken and dried chiles and poach until chicken is just cooked through, about 15 minutes. Remove thicken and reserve maybe 1/2 cup of poaching water. Shred chicken.
Add chicken back to pot with reserved poaching water over medium-low heat. Remove and discard dried peppers and add spices. Stir chicken together and keep warm over low heat until needed.
Salad:
Bake tots according to package. I prefer to bake mine for an extra 5-10 minutes so they are super crispy.
Chop lettuce and divide between plates. Top each salad with a small drizzle of salsa, then baked tots, then pulled chicken.
Top with another spoonful of salsa, crumbled cheese, avocado, drained and rinsed black beans, and cilantro. Season salad with a pinch of salad and serve more salsa on the side!