Monday, June 15, 2009
Chicken Taco Salad
Simple recipe, but one of my favorite foods:)
2 Chicken Breasts
Romaine Lettuce, chopped
Defrost chicken, cut into strips or small pieces and fry (I have shredded it and then fried it also). Add taco seasoning and salt and pepper to taste. Cut up the vegetables and put in taco bowl on top of lettuce as desired. Top with sour cream, guacamole, salsa or Ranch dressing, and tortilla strips.
I get my taco bowls at Macey's premade and they work great. I have also used the tortillas that you cook yourself, for a softer shell.
Two chicken breasts is enough for about 4 salads.
For a quick taco salad you can just do the meat and vegetables but it is also good with white rice and black beans. I usually put the rice and beans on the bottom when I make it with rice and beans.