CHICKEN TACO SALAD

Wow... I think it's evident how busy I've been in the past few months as the postings have seriously declined!! Tonight, I was initially planning on making my go-to spaghetti squash casserole - I had the chicken made, the vegetables chopped, and when I cut into the squash it was rotten inside. BLAH. So I was scrambling to think of something else to make with my chicken that I just finished cooking and with the peppers and onions that I've already chopped.

I decided to make a chicken taco salad. I'm glad that my squash was rotten as I definitely enjoyed the dinner that resulted from it!! It was so fresh tasting. It was so delicious. My husband LOVE IT.  

CHICKEN TACO SALAD

Ingredients: 

• 2-3 boneless, skinless chicken breasts, sliced thin
• 1-2 tbsp Olive oil
• romaine or iceberg lettuce
• cheddar cheese, shredded
• tortilla chips
• 1 avocado, cut into cubes
• 2-3 roma tomatoes, seeded and chopped 
• 1/4 red onion, chopped
• 1 jalapeño, seeded and chopped
• ~1 to 1.5 tbsp Epicure's Poco Picante Salsa mix
• Sour cream
• Epicure's Fajita Seasoning

Directions:

• Warm ~1 tbsp olive oil in pan on medium heat and add thinly sliced chicken. Cook chicken ~ 5 minutes on one side, then flip to cook on other side. Ensure chicken is cooked thoroughly, depending on size of slices may require more or less time. Note: may need to add additional olive oil as needed.
• Add chopped tomatoes, red onions, jalapeños, and avocados into bowl. 
• Add in ~1 tbsp of Epicure's Poco Picante Salsa mix to bowl and mix thoroughly. Add to taste/ preference
• In a separate bowl, I added desired amount of sour cream and sprinkled with Epicure's Fajita seasoning to add a bit of colour/flavour. 
• Once chicken is ready, serve with your desired toppings to make a delicious chicken taco salad! 
• What we did: On the plate, made a base layer of romaine lettuce, topped with a heaping of homemade avocado salsa, chicken, cheddar cheese, and a dollop of flavoured sour cream.