Chicken Taco Salad
A easy, quick, and healthy salad of chicken, lettuce, cheese, tomatoes, beans - black or pinto - topped with salsa, sour cream, avocado all on a base of tortilla chips.
Equipment
- Large Mixing Bowl
Ingredients
Chicken Taco Salad
- 4 chicken tenderloins
- 2 TBS olive oil
- 1/2 large yellow onion (diced)
- 2 to 3 mini peppers (yellow, red, and/or orange) (sliced)
- 2 roma tomatoes (diced)
- 4 cups lettuce (rinsed and torn)
- 1 - 15 oz can pinto or black beans (drained)
- 1 tsp cumin
- 2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp salt (to taste)
- 1 bag chili cheese chips (or tortilla chips)
- 2 cups cheddar cheese (shredded)
- various toppings - sour cream, salsa, avocado, cilantro
Instructions
Chicken Taco Salad
- Cut chicken tenderloins into bite size pieces
- Mix spices together in a small bowl and sprinkle all over chicken pieces
- Warm olive oil in a saucepan
- Cook and saute chicken in saucepan over medium heat until cooked throughly - no pink inside (remove and set aside while vegetables cook)
- Saute diced onions and sliced peppers in saucepan for about 5 minutes, return chicken to saucepan to warm throughout
- While vegetables and chicken are cooking prepared rest of the ingredients
- Put each of the rest of the ingredients - cheese, lettuce, chips, drained beans, diced tomatoes into their own bowls
- Set everything on table and let everyone choose to make their own salad with their favorites
- Alternate serving - in a large bowl add lettuce, chicken and vegetables, beans, tomatoes, and cheese; toss together. Place on table and serve with chips on the side
- Enjoy with favorite toppings - sour cream, salsa, avocado, cilantro, even olives