Taco Salad
Taco salad is a hot-and-cold dish that turns a bowl of lettuce into a full meal. Here, chili-spiced chicken and kidney beans are stirred into a chilled mix of tomato, onion, cheddar and avocado, then bound with thousand island dressing and picante sauce. Crushed corn tortilla chips go in at the end for crunch, so it needs to reach the table quickly, before they soften.
Instructions
Dice the chicken. Heat a small amount of vegetable oil in a large frying pan until it just starts to smoke.
Add the chicken and fry over medium-high heat, stirring often, until browned on the outside, about 2 to 3 minutes.
Stir in the drained kidney beans, the salt and the chili powder. Lower the heat and simmer for 10 minutes.
While that simmers, chop the tomatoes, onion and lettuce, and grate the cheese.
Toss the tomatoes, onion, lettuce and cheese in a large salad bowl with the thousand island dressing and the picante sauce.
Slice the avocado and fold it into the salad. Break the tortilla chips into small flakes and add them as well.
Mix the warm chicken and beans into the cold salad. Top with a few whole chips and extra slices of avocado and tomato, and serve right away so the chips stay crisp.
Make it personal.
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