Kickstart your #ReturnToRoutine with this Molson Ultra taco salad bowl recipe

Name: Kickstart your #ReturnToRoutine with this Molson Ultra taco salad bowl recipe
Prep time: 15 min
Total time: 30 min
Yield: Serves 4-6
Ingredients: Salad:● 2 hearts of romaine lettuce, chopped● 1 can of organic black beans, rinsed and drained● 2 carrots, peeled and shredded● 1 English cucumber, washed, skin on, chopped● 2 cups of corn kernels (frozen or fresh)● 2 cups of shredded red cabbage● 6-8 radishes cut in halves or quarters● 2 avocados● 1 lemon● 16-24 cherry tomatoes (variety of colours if available)● 2 cups of cauliflower florets (fresh)● ½ head of coriander, leaves pluckedLightly spiced ground chicken:● 1 kg of ground organic chicken (or turkey)● 1 whole white onion, chopped● 4 garlic cloves, crushed● 2 tablespoons of fresh coriander (chopped)● 1 tablespoon of each: sweet paprika, turmeric and cumin● Salt and pepper to taste● Grapeseed or olive oil● 1 can of Molson Ultra● 1 tsp of chilli powder (optional)Cumin-lime vinaigrette● 2 cloves of garlic, well crushed● 2 Tbsp of Dijon or old fashioned grainy mustard● ½ cup of organic apple cider vinegar● 2 limes, juiced● ½ cup of tahini● ½ cup of olive oil● 1 Tbsp of cumin● Salt and pepper to taste● 2 Tbsp of chopped fresh parsley (optional)Tortilla chips:● 1 pack of (12) green tortillas (spinach) or any tortilla of your choice (corn, cassava, wheat or almond flour will work)● 1 tablespoon of grapeseed oil● 1 egg yolk (mixed with the oil)● Everything but the bagel seasoning● Sweet paprika● Cayenne (optional for some heat)

Molson Ultra — a light beer with 70 calories and 2 g of carbs per 355ml can — is giving you the chance to win an exclusive virtual cooking class with Celebrity Chef Kimberly Lallouz.

Published: Friday 8th October 2021

Salads

Serves 4-6

Preparation time 15 minutes

Cooking time 15 minutes

Routines are not something Torontonians have been a huge proponent of over the last year-and-a-bit — unless you count existential pondering and scrolling through our camera rolls for travel memories during one of North America's longest lockdowns. Suffice to say, Canadians are eager for a fresh start and a return to routine, and Molson Ultra is keen to give us a helping hand.

To guide us on our #ReturnToRoutine, the bright and subtly sweet, light beer has partnered with Montreal chef and star of One Big Recipe, Kimberly Lallouz, to share some advice, recommendations and recipes for creating a balanced life.

Whether you're creating a culinary empire or just returning to the kitchen after an indulgent summer, the self-taught chef and restaurateur knows that creating and maintaining routines is important. That's why Lallouz is all about offering a fresh perspective with tips for inside and outside the kitchen. With her hectic schedule, she makes time for meditation each morning (even if it’s only 5 minutes), she turns to nature and walks her dog to reset and makes strategic swaps in the kitchen to replace starchy carbs like potatoes with brown rice for fibre!

As a light beer, Molson Ultra pairs perfectly with Lallouz’s creations, making it easier than ever to find balance. To learn even more tips from the Montrealer behind top spots like Miss Prêt à Manger and Monsieur Restaurant & Bar, Molson Ultra is giving you the chance to win an exclusive virtual cooking class with chef Kimberly Lallouz. Pick up a specially marked case of Molson Ultra at participating locations across Canada starting August 19th, and enter a PIN to win at winwithmolsonultra.ca

Two lucky winners and up to four of their friends will have the chance to win an exclusive virtual cooking class with Lallouz to learn new recipes and tips for their #ReturnToRoutine.

Kimberly Lallouz has also created a special #ReturnToRoutine recipe to celebrate the partnership and retail contest. Check out her taco salad bowl with spicy ground chicken, cumin-lime dressing and homemade baked tortilla chips below for some healthful and hearty meal inspiration to kickstart your new balanced lifestyle.

The contest closes November 30, 2021, and winners will be announced in December 2021.

Taco salad bowl by chef Kimberly Lallouz

Ingredients

Salad:
● 2 hearts of romaine lettuce, chopped
● 1 can of organic black beans, rinsed and drained
● 2 carrots, peeled and shredded
● 1 English cucumber, washed, skin on, chopped
● 2 cups of corn kernels (frozen or fresh)
● 2 cups of shredded red cabbage
● 6-8 radishes cut in halves or quarters
● 2 avocados
● 1 lemon
● 16-24 cherry tomatoes (variety of colours if available)
● 2 cups of cauliflower florets (fresh)
● ½ head of coriander, leaves plucked

Lightly spiced ground chicken:
● 1 kg of ground organic chicken (or turkey)
● 1 whole white onion, chopped
● 4 garlic cloves, crushed
● 2 tablespoons of fresh coriander (chopped)
● 1 tablespoon of each: sweet paprika, turmeric and cumin
● Salt and pepper to taste
● Grapeseed or olive oil
● 1 can of Molson Ultra
● 1 tsp of chilli powder (optional)

Cumin-lime vinaigrette
● 2 cloves of garlic, well crushed
● 2 Tbsp of Dijon or old fashioned grainy mustard
● ½ cup of organic apple cider vinegar
● 2 limes, juiced
● ½ cup of tahini
● ½ cup of olive oil
● 1 Tbsp of cumin
● Salt and pepper to taste
● 2 Tbsp of chopped fresh parsley (optional)

Tortilla chips:
● 1 pack of (12) green tortillas (spinach) or any tortilla of your choice (corn, cassava, wheat or almond flour will work)
● 1 tablespoon of grapeseed oil
● 1 egg yolk (mixed with the oil)
● Everything but the bagel seasoning
● Sweet paprika
● Cayenne (optional for some heat)

Method

For the salad:

In a non-stick pan on medium-high heat, add 2 Tbsp of grapeseed or olive oil, add the ground chicken, spices, and salt and pepper.
Continuously separate the meat with the help of a wooden spoon or spatula, so that it crumbles and cooks evenly.
When the meat is crumbled and even, add the onion and garlic and continue to cook for 7-9 minutes on medium-low until the onion is cooked through and everything is golden.
As a final step, crank the heat to medium-high and add 2 oz of Molson Ultra to deglaze.

For the Vinaigrette:

Blend all of the ingredients in a blender or by hand with a whisk. This is not an emulsion, but rather a loose dressing.
Taste and season accordingly.

For the tortilla chips:

Cut the tortillas in triangles or your desired shape for dipping, and place on a baking sheet lined with parchment paper.
Brush with egg yolk mixture, sprinkle with spices and bake in the oven at 400 F for about 10 minutes until golden.

Building the salad:

Choose the bowls the salad will be presented in. You can also do a large platter or two platters for two people each, all of these ideas work beautifully.
Start with the romaine, then garnish with the red cabbage, carrots, corn, black beans, cucumbers, and top with your protein of choice.
Finish with the remaining garnishes (tomato, avocado, radish and, if applicable, egg and pecan) and drizzle the vinaigrette on everything.
Top with plucked coriander and serve with baked chips and Molson Ultra.