health kitchen taco salad

taco-salat-3193-1Last week I was honored to get to know the owner and founder of the Health Kitchen in Vienna. It was my first visit there and Christopher, the founder, told me about the concept of Health Kitchen, a restaurant in Vienna´s trendy 7th district. He opened his first restaurant five months ago as he wanted to offer delicious healthy and light fast food. In his kitchen he uses fresh, low calorie and low carb ingredients as well as local and mostly organic products.

On the menu you can find diverse dishes as salads, soups, wraps but also a wide variety of breakfast delicacies! Since Christopher traveled a lot in his previous job, the many different tastes of International cuisine now flow into the diversity of dishes in his own recipes. At Health Kitchen I tried one of his favorite Mexican dishes on the menu and was really lucky because he revealed the recipe which I am sharing with you today- a hearty grilled chicken taco salad – a real delight!

Red kidney beans, corn, tortilla tacos, cheese and avocado are the main ingredients in this dish. A very light and garlic tasting homemade mayonnaise and yoghurt dressing gives the salad extra creaminess. A meal full of luscious flavor, for any time of the year! taco-salat-3125This is what you will need (for two):

For the dressing…

  • 100ml olive oil
  • 2 egg yolks
  • 1 tbs. mustard
  • 1 tsp. lemon juice
  • 1 tsp. Worcestershire sauce
  • a handful parsley, chopped
  • 1 tbs. vinegar
  • one small garlic clove, finely minced
  • 1 tbs. salt
  • 1 tbs. pepper
  • 125g yoghurt

For the homemade mayonnaise mix the egg yolks using a fork- slowly add the olive oil. When the egg olive oil mixture turns firm, add the rest of the ingredients one after another.

For the salad…

  • iceberg lettuce
  •  2 tomatoes
  •  120g drained corn
  • 140g red kidney beans
  •  60g cheddar cheese grated, or any other aromatic cheese you prefer
  •  80g tacos
  •  1 avocado
  • 200g chicken breast
    Chop the iceberg lettuce, thinly slice the tomato, dice the avocado and toss with the corn and the red kidney beans in a large bowl. Add the dressing to the salad. Cut the chicken breast into 1-2 cm pieces and fry with one tbs. of olive oil in a large pan for about 5 minutes. Arrange the salad: Place the lettuce mixture in two bowls. Sprinkle the cheese, tacos and chicken breast right on top. Add a little dressing…

Buen provecho!

Enjoy!

 

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