Taco Salad

With or without chicken it will quickly become a household favorite. serves 4

• 4 cups salad greens (whatever you like)
• 2 cups cooked chicken (I like leftover rotisserie)
• 2 tbs. taco seasoning mix (see recipe below or use your own)
• 1 cup chopped tomatoes
• 1 avocado, sliced into chunks
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar, cotija, or Monterey jack cheese
• 1 cup corn tortilla chips, lightly crushed
• ¼ cup thinly sliced red onion
• Cilantro for garnish
• Avocado dressing, see below

Toss the chicken with the seasoning mix and set aside. Make salad dressing. Assemble all your ingredients. Toss the salad greens lightly with the dressing.  Top greens with crushed corn chips, and then layer on the other ingredients, saving the cilantro and cheese for garnish. Dress the layered ingredients with more dressing and then top with the cilantro and cheese.

Taco Seasoning Mix

• 2 tbsp. chili powder
• 1 ½ tbsp. cumin (I like to grind cumin seed in a mortar and pestle, for a fresh powder)
• 1 tbsp. each granulated garlic and onion
• 1 tbsp. dried oregano
• 1 ½ tsp. salt
• 1 tsp. fresh ground pepper
• 1 tsp. cayenne pepper (optional, for those who like more heat)

Mix together and store in a glass container. Multiply quantities for more.

Avocado Dressing – You will have leftovers.

• 1 pitted ripe avocado
• 3 tbsp. fresh squeezed lime juice
• 1/4 cup olive oil
• ½ cup salsa of choice or chopped tomatoes
• 1 clove garlic, crushed
• Salt and pepper to taste
• Crushed pepper flakes to taste (optional for heat lovers)

Puree in food processor or hand mash together.

Print

Taco Salad

Servings 4 people

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 4 cups salad greens whatever you like
• 2 cups cooked chicken I like leftover rotisserie
• 2 tbs. taco seasoning mix see recipe
• 1 cup chopped tomatoes
• 1 avocado sliced into chunks
• 1 cup corn kernels
• 1 cup black beans drained and rinsed
• 1 cup shredded cheddar cotija, or Monterey jack cheese
• 1 cup corn tortilla chips lightly crushed
• ¼ cup thinly sliced red onion
• Cilantro for garnish
• Avocado dressing (see recipe)

Instructions

1. Toss the chicken with the seasoning mix and set aside. Make salad dressing. Assemble all your ingredients. Toss the salad greens lightly with the dressing. Top greens with crushed corn chips, and then layer on the other ingredients, saving the cilantro and cheese for garnish. Dress the layered ingredients with more dressing and then top with the cilantro and cheese.

Print

Taco Seasoning Mix

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2 tbsp. chili powder
• 1 ½ tbsp. cumin I like to grind cumin seed in a mortar and pestle, for a fresh powder
• 1 tbsp. each granulated garlic and onion
• 1 tbsp. dried oregano
• 1 ½ tsp. salt
• 1 tsp. fresh ground pepper
• 1 tsp. cayenne pepper optional, for those who like more heat

Instructions

1. Mix together and store in a glass container. Multiply quantities for more.

Print

Avocado Dressing

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1 pitted ripe avocado
• 3 tbsp. fresh squeezed lime juice
• 1/4 cup olive oil
• ½ cup salsa of choice or chopped tomatoes
• 1 clove garlic crushed
• Salt and pepper to taste
• Crushed pepper flakes to taste optional for heat lovers

Instructions

1. uree in food processor or hand mash together.

Recipe Notes

You will have leftovers.