Thursday, May 6, 2010

Taco Salad

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 Salad
Source: A Cooking in Cucamonga Original

1/2 pound grilled carne asada
3 grilled chicken thighs
1/2 head Romaine lettuce
1/2 pint grape tomatoes, halved
3 green onions, sliced
1 can black beans, drained and rinsed
1/2 bag frozen corn, or 1-2 ears fresh corn, steamed or grilled, kernals cut off
1/2 cup shredded cheese
tortilla chips (I used colby jack, but pepper jack or sharp cheddar are good choices too)
2 limes

Cut the meat into bite-sized pieces. If these are refridgerated leftovers, heat for about 30 seconds to cut the chill. If the meat has just been cooked, set aside and let cool; you don't want the meat to be so hot it wilts the lettuce.

Rinse and dry all of the vegetables.

Tear the lettuce into small pieces and put them into a large serving bowl. Add the beans, corn, tomatoes, green onions, and meat. Squeeze the lime juice over the salad and toss.

Sprinkle the shredded cheese over the top of the salad.

Serve with the tortilla chips and spoon some salsa over the top.

No comments:


Blog Widget by LinkWithin