Taco Salad
Author: Maryann Ridini Spencer
Serves: 4
Chunky Guacamole recipe on our blog at SimplyDeliciousLiving.com 2 chicken breasts** (cut into 1” cubes or pieces) 1 c. pre-cooked black beans 2 c. lettuce mix 1 c. diced Roma tomatoes ½ c. diced onion 1 c. shredded cheddar cheese ½ package of McCormick Taco Seasoning Mix to taste (For a gluten-free option do not use seasoning mix. Use only a recipe of: Red Chili Pepper flakes, a dash of paprika, a dash of onion powder, garlic salt and pepper to taste). 10 Beanitos® Black Bean Chips (or other tortilla chip) 1 c. water 3 T. Rinaldo’s Organic Garlic Gold® Prepare My Chunky Guacamole Recipe. On the stove top, in a skillet over medium heat, add in 1. T Rinaldo’s Organic Garlic Gold®. When olive oil is warm, add in chicken. Cook until slightly brown. Pour in water and McCormick Taco Seasoning. Mix. Simmer over low heat for approximately 5-10 minutes. On individual plates, arrange a bed of lettuce. Crumble an even amount of Beanitos® Black Bean Chips over the lettuce on each plate. Top lettuce and chips with diced tomatoes. With a spoon, place a generous portion of pre-cooked black beans over the top of the salad. Top with diced onions. Sprinkle generously with cheddar cheese. Drizzle remaining Rinaldo’s Organic Garlic Gold® over the top of each salad. Top with pieces of cooked chicken. Place a large dollop of Chunky Guacamole on top of each salad. Serve immediately! **If you are vegetarian, you can replace the chicken with a half package of diced tofu prepared with the McCormick Taco Seasoning Mix.
Recipe by at https://maryannridinispencer.com/simply-delicious-taco-salad/
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