Wednesday, June 11, 2008

Taco Salad w/ Ground Chicken


3 TBSP Extra Virgin Olive Oil
1 Package Ground Chicken (about 1.25 lbs)
3TBSP Ground Coriander
1 TBSP Ground Cumin
1/8 Tsp Cayenne pepper
2 Tsp Poultry Seasoning
2 TBSP Chili Powder
1/2 Tsp Black Pepper
1/4 Tsp Salt
1 Head Romaine Lettuce, chopped
2 Tomatoes, chopped
1 Avocado, chopped
1 C Olives, Sliced
1 15 oz can Kidney Beans, drained and rinsed
1 C Cheddar Cheese
Catalina Salad Dressing
Doritos Chips
Sour Cream
Prepared Salsa (try Cilantro Tomotillo Salsa)

Heat olive oil on medium high heat in a large skillet, add chicken, coriander, cumin, cayenne pepper, poultry seasoning, chili powder, black pepper and salt. Cook all the way through, transfer to a bowl and refrigerate.
In a extra large bowl, add lettuce, meat mixture, tomatoes, avocado, olives, kidney beans, and cheddar cheese. Combine.
Add Catalina salad dressing, (use as much as you usually would in a salad) combine.
Serve and top with crushed chips, sour cream and salsa.


Kelly said...

We love taco salad. Another way to do the chicken is to put whatever chicken you have, tenders or chicken breasts, in the crock pot with taco seasoning & water. How much taco seasoning & water depends on how much chicken you have & how spicy you like it but if you leave it cooking in the crock pot all day it's so good & just falls apart. You can't even really call it shredding. I like to make a lot and freeze it for tacos, taco salad or nachos.
The salsa in the last post looks good too. I may have to try it this week.
How's Wyatt's eye?

April said...

One question ... why was I not invited to dinner? This looks soooo yummy!!! Thanks for teasing us with the great pictures!! LOL!! Hope to see you soon!!

Mrs. Silva said...

It looks so good... yum!