One of my favorite summer meals is taco salad. It is really easy to throw together, and is a perfect light meal for those days when it is just too hot.
We're not quite in summer yet, though the weather has been heating up this week...after a 2 week spell of wintery cold weather. I made this for dinner on a recent warm day when I didn't really feel like cooking dinner. I had some leftover grilled chicken and carne asada in the fridge, so I convinced the husband that a meaty salad would make a great dinner. He was still a bit hungry later that evening, so if you have a big appetite, you might want to serve some rice and beans with this salad.
I like to crush the tortilla chips and sprinkle them over the top of this salad, but the husband prefers them uncrushed and the salad heaped on top; serve your's however you prefer. I also think that Fresh and Easy's Lime Tortilla Chips are the best for this salad as they add another kick of flavor.
Taco SaladSource: A Cooking in Cucamonga Original
1/2 pound grilled carne asada3 grilled chicken thighs
1/2 head Romaine lettuce1/2 pint grape tomatoes, halved
3 green onions, sliced1 can black beans, drained and rinsed
1/2 bag frozen corn, or 1-2 ears fresh corn, steamed or grilled, kernals cut off1/2 cup shredded cheese
tortilla chips (I used colby jack, but pepper jack or sharp cheddar are good choices too)salsa
Rinse and dry all of the vegetables.