Ingredients Meat & Poultry Chicken Chicken Thighs Chicken Taco Salad 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 17, 2020 Rate PRINT Share Close Photo: Mike Krautter Prep Time: 50 mins Total Time: 1 hr 25 mins Servings: 4 Flavorful chicken thighs are oven-poached in an ancho chili powder-seasoned mixture of citrus juices before being pulled and shredded for topping on this hearty taco salad perfect for lunch or dinner. Ingredients 4 skinless, boneless chicken thighs (about 1 ¼ pounds) 1 ⅛ teaspoons ancho chili powder Coarse salt ¼ cup fresh orange juice 5 tablespoons fresh lime juice (from 2 to 3 large limes) 7 tablespoons canola oil 2 cloves garlic, peeled and minced 4 ears corn, shucked ¼ cup minced red onion ½ cup drained pickled jalapenos, plus 3 tablespoons pickling liquid 1 15-ounce can black beans, drained and rinsed 2 hearts of romaine, shredded (10 cups) ¾ cup chopped fresh cilantro leaves, plus more leaves for garnish 2 cups tortilla chips 2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups) 2 small avocados, peeled, seeded and cut into small pieces 1 cup shredded Monterey Jack cheese (4 ounces) Directions Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt. Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing. In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing. In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately. Rate It PRINT