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Saturday, February 26, 2011

Chicken Taco Salad (Make A Head Meal)

  • 1 head iceberg lettuce, shredded
  • 4 boneless, skinless chicken breasts
  • 1 package taco seasoning
  • 2 small, vine-ripened tomatoes
  • 1 small can sliced black olives
  • 1 small can chopped green chilies
  • Shredded cheddar or Monterey Jack cheese
  • French or Catalina salad dressing (optional)
  • Salsa (optional & healthier than the salad dressings)
  • Fritos or edible taco salad shells
  • Sour cream for garnish (optional)
  • guacamole (optional)
  • onions (optional)
  • jalapenos (optional)
Make Ahead Preparation:
  1. Preheat the oven to 375 degrees. Coat the chicken breasts with taco seasoning and place on rimmed baking sheets. Cook for 20 minutes or until chicken is cooked through and no longer pink.
  2. Allow chicken to cool and place in ziploc storage bags. Freeze or refrigerate until ready to use.
Last Minute Preparation:
  1. If chicken has been frozen, remove from freezer and defrost. Chicken can be used cold or heated in a 375 oven for 5 to 10 minutes. Slice each chicken breasts on the diagonal in 1/2" slices.
  2. In a large bowl, toss the salad, tomatoes, chilies, and olives with dressing to taste.
  3. If using taco shells, pile lettuce mixture in the shells. Top with sliced chicken and cheese and a dollop of sour cream if desired.
  4. If not using taco shells, pile some of the lettuce mixture on a plate. Surround with Fritos. Top with sliced chicken, cheese and a dollop of sour cream (if desired).

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