Taco Salad


Taco Salad
Prep time
Cook time
Total time
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®
  1. Prepare My Chunky Guacamole Recipe.
  2. On the stove top, in a skillet over medium heat, add in 1. T Rinaldo’s Organic Garlic Gold®.
  3. When olive oil is warm, add in chicken. Cook until slightly brown.
  4. Pour in water and McCormick Taco Seasoning. Mix. Simmer over low heat for approximately 5-10 minutes.
  5. On individual plates, arrange a bed of lettuce.
  6. Crumble an even amount of Beanitos® Black Bean Chips over the lettuce on each plate.
  7. Top lettuce and chips with diced tomatoes.
  8. With a spoon, place a generous portion of pre-cooked black beans over the top of the salad.
  9. Top with diced onions.
  10. Sprinkle generously with cheddar cheese.
  11. Drizzle remaining Rinaldo’s Organic Garlic Gold® over the top of each salad.
  12. Top with pieces of cooked chicken.
  13. 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.

©2012 – Maryann Ridini Spencer

“Simply Delicious Living with Maryann®” is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!

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