Chicken Taco Salad
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A taco salad is, basically, just an unstuffed taco. Which, when you think about it, is what happens after you take your first bite of a crisp-shell taco anyway. Napkins, however, are still recommended.
- 2 tbsp vegetable oil
- 500 g skinless, boneless chicken breast halves , diced (4 medium breasts)
- 1 596-mL can kidney beans , or pinto beans, drained and rinsed
- 1/2 tsp salt
- 1 tbsp Mexican chili powder
- 1/2 small red onion , chopped (optional)
- 3 medium tomatoes , diced
- 1/2 medium head lettuce , torn to bits
- 1/4 cup salsa , (mild, medium or hot)
- 1 ripe avocado , peeled and diced
- 1 cup shredded Monterey jack , or cheddar
- 1 340-g bag tortilla chips
- Heat the vegetable oil in a large skillet over high heat. Add the cubed chicken breasts and cook, stirring constantly, until they are cooked through – 2 to 3 minutes. Add the beans, salt and chili powder, lower the heat to medium, and cook, stirring, for another 5 minutes or so.
- In a large bowl, have your helper toss together the onion, tomatoes and lettuce. Have him dump this mixture into the middle of a large platter, then surround it with a lovely border of tortilla chips. (Nibbling on broken chips is mandatory.) Spoon the chicken and bean mixture onto the lettuce and top with dollops of salsa – you can use more (or less) than the ¼ cup (50 mL) if you like. Sprinkle the top with the avocado cubes and finally, festoon lavishly with shredded cheese.
- Serve immediately with some additional salsa or a bit of sour cream, if desired.