Chicken Taco Salad

Chicken Taco Salad

Saturday lunch: Chicken Taco Salad.

On most Saturdays, after walking with my sister and the pups, I take Molly back home and fix lunch for my mom and I.  I come up with something from what I find in her fridge – usually some variety of salad.

This week, we were still celebrating Mom’s birthday. Since there were five of us for lunch, I wanted to fix something special.  I saw this recipe on The Pioneer Woman.  I’d also made this dry rub the day before (from Smitten Kitchen) and I had some of the spice mixture left over, so decided to use that on the chicken.

This isn’t really going to be a recipe.  Check out those links if you want more specifics.

Ingredients Chicken Taco Salad

Chicken Taco Salad

lettuce – I used Green Leaf

boneless, skinless chicken breasts (two would have been enough but this package had three)

taco seasoning or dry rub mixture

1 can of beans or corn, rinsed and drained (better yet, use fresh corn, as in the Chicken Taco Salad on The Pioneer Woman site)

A bunch of grape or cherry tomatoes, cut in half

1 avocado; peeled, seeded and cubed

red bell pepper, diced

green onion, thinly sliced

grated cheese

cilantro, roughly chopped

tortilla chips

Dressing:

sour cream

salsa

BBQ Sauce (I was using homemade, but bottled is just fine)

fresh lime juice (use half a lime for juice, the other half cut into wedges for garnish

Cooking Chicken Breasts

You want to get the chicken cooking.  Pat the pieces dry with paper towel than sprinkle with seasoning.  Spray pan with nonstick spray and cook on medium heat until cooked through (cut into a piece to check for doneness).

Shred the lettuce and put into a large serving bowl then just keep adding the other ingredients.

bowl of lettuce

Building the Salad

Once your chicken is cooked, cut it in strips and then into cubes.

Chicken Breast

Add the chicken to the bowl and toss together.  I like to serve the tortilla chips separately so they don’t get soggy.  I had the cilantro on the side because some people don’t like it. But it can be added to the dressing or tossed in the bowl with all the other ingredients if you prefer.

Taco Salad

For the dressing, combine about a half cup of sour cream, a few spoonfuls of salsa, a splash of barbecue sauce and a squirt or two of lime juice in a jar and shake to combine.  Put in a small serving bowl and let everyone dress their own serving of salad.

Chips can be combined in with the salad (my choice) or eaten on the side.

Serving of Taco Salad

Thank you for your visit.

9 Comments

Filed under Cooking

9 responses to “Chicken Taco Salad

  1. HPK

    It’s 6:00 p.m. and this makes me SOOOOOOOOOO hungry! Looks awesome!

  2. Kathleen Faw

    It was very yummy and the company was very good as well. Plus we had four very attentive dogs watching every bite we ate. Ruby was lying under the table with her head on my foot so I wouldn’t forget about her!

  3. my mouth is actually watering…my kind of food for sure…I know everyone loved it!

  4. your chicken taco salad looks delicious! 🙂 I really love the dressing too 🙂

    • Thanks, it was! I usually do a sweet Russian style dressing (something like Catalina – tomato-y with some vinegar and sugar) but the creaminess of the sour cream/salsa/BBQ sauce is really delicious on this salad and easy peasy.

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