Chicken Taco Salad
1 pound ground chicken or chicken breasts, diced
1 onion, diced
1 package prepared taco seasoning
1 head Romaine lettuce, chopped
2 tomatoes, chopped
1 cup black olives, sliced
1 cup black beans or kidney beans
1 avocado, diced
1 – 8 oz. bag tortilla chips
1 – 8 oz. jar Catalina dressing
2 cups Monterey Jack cheese, shredded
Sour cream
Jalapeno slices
Salsa
Cook ground chicken with taco seasoning according to package
directions. Combine cooked and seasoned chicken with diced onion,
lettuce, tomatoes, black olives, beans and avocado in a large bowl.
Just before serving, pour tortilla chips on top of the salad
followed by the dressing and cheese. Toss well. Use the sour cream,
jalapeno slices and salsa for garnish if desired. As an
alternative, you can prepare this with all the ingredients in
separate bowls and then let your guests prepare their own
individual taco salads. We had this dish this week and opted for
the separate ingredient method. This allows your guests to
customize their salad. It also allows you to keep leftovers for
another meal without the lettuce and chips getting soggy.
The Skinny: We already have a good start with ground chicken rather
than beef. Use light chips, dressing and sour cream. You can also
get away with light cheese since you don't really need gooey with
this recipe.