TACO SALAD
Yes, I could just dive right into this plate of yumminess right now! It’s good all year, but especially in the summer when you don’t want to heat up the kitchen.
1 lb. chicken thigh meat
1 Tbsp. taco seasoning mix
1 yellow onion, diced
1 head of lettuce (Romaine and Iceberg used in photo)
3 Roma tomatoes, diced
2 green onions, chopped
1-2 avocados, diced
4 oz. grated cheddar cheese
4 oz. Nacho Cheese Doritos, broken up
Dressing:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup salsa (I use Pace “medium”)
1. Dice up chicken thigh meat and saute in 1-2 Tbsp. olive oil with yellow onion. When fully cooked, stir in taco seasoning mix and 1/4 cup water. Simmer on lowest heat until water is absorbed. Let cool.
2. Prepare and chop all the salad fixings. If you are serving guests or picky eaters, put the fixings out for them to create their own salad combination. For us I simply mix it all together and then serve.
3. Mix together the dressing ingredients. Toss the salad fixings and the meat mixture with enough dressing to coat sufficiently. Serve immediately.
This is the chicken version, but I often substitute in one pound of ground beef. It is equally good, and some people would prefer one over the other.
TIP: If using beef, I often cook up extra and when cool freeze one meal’s worth in a Ziploc bag.
