Chicken Taco Salad

Oh, January. The month when everyone tries to conditioning and eat healthy to make upward for the fact that we indulged over the holidays. Salubrious eating doesn't have to be boring. Say no to sad salads. Make this delicious taco salad instead. It'south loaded with veggies and protein and it's definitely not boring. It's something I wait forrard to eating (something I rarely say when I am talking virtually salads). Plus it takes just 20 minutes to set.

When you think of a taco salad, you lot might think of those giant taco crush bowls. Those aren't very healthy, so I swapped that out for a piffling handful of tortilla strips. The salad is bundled on a bed of mixed greens and topped with salsa, craven, blackness beans, corn, diced avocado, shredded cheddar cheese, half of a lime, and a nuance of calorie-free ranch dressing.

The best part of this taco salad is the craven, which I cooked in salsa to give it extra flavor. I used a process of searing the craven over loftier heat and then slowly simmering it in the salsa to make it extra tender. So earlier serving the salad I stirred the black beans into the chicken and salsa mixture letting them warm up. I poured this hot craven, salsa, and black beans over the salad. So even though this is a salad, information technology's even so a hot meal. I like to clasp some lime juice over and then add a drizzle of ranch dressing to finish off the salad. My husband skips this procedure.

You can customize this recipe and make it your ain. Utilize your favorite brand of salsa. Add hot sauce if y'all want it to be super spicy. Pick your favorite blazon of beans. Y'all could even switch upwards the protein and use pork or beefiness instead of chicken.

I was able to find the tortilla strips at the grocery store beside the salad dressings. If yous tin can't find them, you lot can top with a few tortilla chips.

Now that I am back in Chicago I have been heading back to classes at Flywheel, and this salad is my ideal mail-workout lunch! It'southward also hearty plenty to continue me full for hours.

Chicken Taco Salad

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Yields four

20 minPrep Time

twenty minTotal Time

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Ingredients

• 1 pound of Boneless Skinless Chicken Breasts
• 2 teaspoons Olive Oil
• 1 jar of Salsa
• ane tin can of Blackness Beans (or any beans)
• Mixed Greens
• 1 can of Corn
• 1 Avocado
• Shredded Cheddar Cheese (I love Cabot)
• Tortilla Strips
• ane Lime
• Ranch Dressing

Instructions

1. Die the craven into pieces well-nigh an inch big. Heat the olive oil in a skillet over high heat, once hot add together the chicken. Sear each side of the chicken for nearly a minute. And so pour the salsa over the chicken and bring to a low simmer. Permit simmer for vii minutes on low heat.
2. While the craven is cooking ready the rest of the ingredients. Bleed and rinse the black beans and set up aside.
3. Starting time to assemble the salads. First, identify a big handful of greens in a shallow bowl. So height with corn, diced avocado, and cheese. Piece the lime.
4. Afterwards the chicken has simmered for 7 minutes add the black beans and let melt for another 3 minutes. Then generously spoon the chicken, salsa, and black bean mixture over the salads. Acme with tortilla strips. Add some lime and ranch dressing if you want.

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Source: https://thekittchen.com/chicken-taco-salad/

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