Chicken Taco Salad

A favorite around here. My husband can eat a HUGE bowl of this at a time so make sure you make a lot.

Ingredients
2 cups cooked chicken, cubed
1 head of lettuce, shredded
1 large tomato, diced
2 green onions, sliced, or 1/4 cup red onion, diced
1 cup cucumber, peeled and diced
1 can kidney beans or black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup corn, canned or frozen, thawed
1 small can sliced black olives
1 avocado, diced
1 bag tortilla chips

Sauce:
1 cup sour cream
1 cup salsa
1/4 cup cilantro, shredded
juice of 2 limes

In a large bowl layer lettuce, chicken, tomato, onions, cucumber, kidney beans, avocado, cheese and olives. In a mixing cup combine sour cream, salsa, cilantro and lime juice. Divide up the salad into smaller bowls for serving and top with sauce. Crush a hand full of chips onto each salad and eat.

Also, you can do this all vegetarian by leaving out the chicken and adding more beans or mexican rice (cook short grain rice according to package instructions but add 1/4 cup salsa for 1 cup of rice). Very filling and with the beans, cheese and avocado you are getting lots of protein and good oils.

Taco Salad

This one is simple to put together and pretty fast to make. The greatest part is you can add anything, meat, beans, cheese, whatever you want. And it’s a good way to use leftovers and to get a lot of veggies in your diet. These ingredients is just what I usually put into mine, you can add whatever you want. Tonight I’m going to add leftover tri-tip to the salad.

Ingredients
1 head of iceburg lettuce, sliced thin
1 carrot, grated
1 cucumber, diced
2 tomatoes, diced
1 green onion, sliced thin
1 cup shredded cheese
1 avocado, diced
2 cups meat diced (your choice)
1 can kidney or black beans, drained and rinsed
2 cups crushed tortilla chips
1 lime cut into wedges
1 cup sour cream
1 cup medium or hot salsa
hot sauce (optional)
cilantro leaves (optional)

In a LARGE bowl layer lettuce, carrot, cucumber, tomatoes, green onion, avocado, cheese, meat and beans. Divide into serving bowls, I usually get about 4 servings out of this amount of salad. Top each with tortilla chips and a lime wedge on the side. Mix together sour cream and salsa. Pour sauce mix onto salads. Top with cilantro leaves if you like and of course you can add extra hot sauce if you want it.