This Chicken Taco salad has become one of my new favorite lunches. As you may have gathered from my previous postings, I’m a big fan of Mexican flavors. This isn’t so much of a recipe as it is a quick and easy meal idea.
The chicken taco salad is simple, tasty and filling. I use baked chicken that’s been seasoned with cumin, chili powder and garlic powder and drizzled with a small amount of fat-free Italian dressing. The salad can be served hot or cold. Since I usually use frozen corn, I like to lightly saute the corn, beans and onion before plating the salad. Any salsa will work, but I prefer to use one that’s not very chunky. My current favorite is Archer Farms’ Organic Chipotle Picante-Style Salsa, available at Target.
Chicken Taco Salad
Yields 1 salad
2 cups shredded Romaine lettuce
1/4 cup corn
1/4 black beans, drained and rinsed
1/2 cup chopped cooked chicken breast
1 tbsp shredded Mexican cheese
1. Shred lettuce.
2. Saute beans, corn and onion in small amount of olive oil or cooking spray.
3. Top lettuce with vegetables, chicken, salsa and cheese.