Monday, September 6, 2010

Taco Salad

Every month or so I like to cook a big batch of chicken in the crockpot, with Trader Joe's green salsa, shred it and freeze it for meals later on in the month. This is one of those recipes. With the chicken already cooked - it is just a matter of defrosting it in the refrigerator ahead of time, chopping up a bunch of delicious ingredients, and tossing it all together!

Shredded Romaine Lettuce
Shredded Chicken
A handful of halved cherry tomatoes
1 peeled and diced avocado
1 cup corn (I think frozen tastes best)
1 can black beans (rinsed and drained)
1 cup grated cheddar cheese
2 green onions - diced
1/2 red onion - diced
Tortilla strips - I usually cut up corn tortillas into strips, sprinkle with olive oil, salt and pepper and bake at 425 until crispy, but I suppose you could use tortilla chips as well :)

Top with Cilantro Lime Vinaigrette:
1/4 c. fresh lime juice (about 2-3 juicy limes)
1/4 c. white wine vinegar or rice vinegar
4-5 cloves garlic
1/2 tsp. Kosher or sea salt
2 tsp. sugar
1 c. canola oil
1/2 c. roughly chopped cilantro, stems removed

Mix all ingredients in a blender until smooth.

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