Friday, August 17, 2012

Easy Chicken Taco Salad

Summertime at its best deserves its awards for best salads. It's too hit to cook in the kitchen (104 degrees outside) so here's our favorite little recipe that will sure to satisfy and keep you cool in the kitchen.

Safeways roasted whole chicken
Romaine lettuce
Enchilada sauce
Taco seasoning
Black beans canned
Shredded cheese
Fritos chips (low salt)

In a medium sized bowl remove meat from the bird. Place meat in bowl and add taco seasoning and enchilada sauce and let sit covered in the fridge.

Grab a large plate and prepare your romaine lettuce fill the bottom of the plate with lettuce. Take out your chicken when ready to plate your meal.

Take your beans and place them in a nice appealing line (I did mine diagonally) then a row of chicken taco mix, cheese, Fritos, salsa and guacamole.

The salsa acts as a dressing so you can keep this a lower calorie dinner or you can opt for a dressing of your choice.

Keep those leftovers for the following dishes later in the week - chicken tacos, chicken enchiladas, chicken and cheese quesadilla, add into soup to make a yummy protein addition (no sir in this heat but for anytime other than this week).

I usually make sure to use organic when I can as well as low sodium for all the spices.

What do you all think?! What do you make for taco salads?

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