Taco Salad

June 10, 2013

This is an awesome weeknight meal. We have it about once every 2 weeks. I have also entertained friends with it and everyone asks for the recipe. It’s so easy and you can pretty much throw anything in!
For the salad:
1 can kidney beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
1 cup cooked, chopped chicken (use leftovers, rotisserie or just bake a couple of breasts for 25 mins in oven at 375) 
1/4 of a red onion, diced
1/2 red pepper, diced
1/2 tomato, diced
1 avocado, cubed
1/2 jalepeno chopped finely (with or without seeds, depending on how spicy you like things)
Shredded lettuce
2/3 cup of shredded cheddar cheese
Taco Chips
For the dressing:
2/3 cup of mayo or sour cream (mayo is more flavourful, but if you are going for a lighter option, choose the sour cream!)
2 Tbsp of taco seasoning
Throw all the salad ingredients, except for the taco chips in a big bowl (and add anything else that strikes your fancy!). Mix the dressing in a separate bowl and then dump it on the salad. The dressing will be quite thick, so mixing it up is a little tricky, but just keep tossing until it is all combined. 
Garnish with the taco chips. You can either crumble them on top (Tom’s method) or use them as your “spoon” while shoveling the food in your mouth as fast as you can (my method). Enjoy!!!


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