One of my favorite salads is a taco salad. There are many variations and a variety of ways to present it but there is always one thing in common, a wonderful southwest flavor that delights the tastebuds. Try this colorful delight today. BTW…it is hearty enough to be dinner.
Want you will need on hand:
A box of Spanish rice
Southwest chicken breast, sliced
A can of beans, rinsed and drained (I mostly use black or chili)
Diced fresh cilantro
Queso quesadilla Mexican cheese
Prepare the Spanish Rice according to package directions. Set aside.
Prepare the chicken breast using spices to give it a nice southwestern flair. In a small bowl, combine a teaspoon of garlic powder, a teaspoon of chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon Spanish paprika. Rub into chicken covering all sides. Drizzle with a teaspoon of fresh lime juice. Cover and cook for 10 – 15 minutes on a nice slow heat.
In a large salad bowl add torn Romaine lettuce or your favorite lettuce. I adore Romaine and tend to use it as the main ingredient in many of my salads, but it is not a must. Like spices, it is personal taste. So, if you like iceberg use it.
Starting from one side of the bowl spoon a line of Spanish rice, black beans, diced avocados, shredded chicken, tomatoes over the lettuce. Sprinkle with fresh diced cilantro. Crumble cheese over the top.
Pretty enough to eat! – Ella
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon Spanish paprika
• 2 boneless skinless chicken breast halves (4 ounces each)
• 1 teaspoons lime juice
- In a small bowl, combine the garlic powder, chili powder, cumin salt, and paprika. Rub over all sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook on a low heat for 15 minutes or until chicken juices run clear and chicken is tender.