Easy Peasy Taco Sque… Salad.

Easy Peasy Taco Sque… Salad.

Hello Hip Huggers and Happy Friday!

Taco salads have become a staple over these last few months of getting back to a healthy balanced lifestyle. I wanted to share the recipe and pictures form the fabulous one I made today. With all the fixings. Consider yourselves loves, blog readers – my IG’ers only got the naked version.

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You will need:

2 whole chicken breast

1/2 pack taco seasoning

One 16 oz. jar medium salsa

1 bag romaine (Italian) salad

1/4 cup pico de gallo

6-8 blue corn tortilla chips, optional but highly suggested

1/2 avocado, sliced, optional but read above about the chips

Ok, here we go:

Preheat oven to 400 degrees. Take breasts and after rinsing and patting dry, place in 9×9 casserole dish. Season both sides of chicken with taco seasoning, garlic powder, and pepper. Pour 3/4 of jar of salsa all over chicken. This is the one I always see to have on hand, thick and chunky and organic.

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Bake uncovered for about 25 minutes. Once finished cooking, take 2 forks and begin shredding chicken until it’s of a stringy consistency, the pulled chicken effect.

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From here, you’re either going to prep you meals by simply dividing chicken evenly into however many dishes or portions you choose (to put salad together later) or pull about 1 cup of chicken mixture out for preparing now and store the rest.

In a bowl, grab about a handful of romaine salad. I use Italian salad because it has so much big chunky chopped romaine, and a bagged salad will surely get eaten. The remainder won’t turn into a science experiment from being forgotten about in the crisper, which I am notorious for doing. So are you.

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Next, I add the scooped chicken on top of the lettuce. It shouldn’t drown the lettuce, as it is a salad, but it should be hearty. I think 1 cup is the perfect amount but you decide. I then top that with already chopped or homemade pico de gallo, whichever is on hand. I’m not fancy. I also don’t have a picture, because I didn’t plan on posting but you get the idea, right. Just think moderation. Here is the pico I use when I haven’t made it to La Azteca for their pico or haven’t made in of my own. Aldi finds….

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Then, to finish it off – a tablespoon of sour cream, slice 1/2 of an avocado and crush up the tortilla chips for crunch and the taco salad vibe. If you want a more clean version, sans the extras – trust me you’ll enjoy it either way. The finished product should look as yummy as this, in natural lighting that is…

Naked Version…

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All Dressed Up and Ready for a Good Time Version…

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I am at a stage with my kiddos where I am teaching them a lot about cooking. Which is super beneficial to me, as I am learning easier ways of making quick healthy meals, that are delicious, right along with them. They could do this, easy peasy. And I have the confidence they’re eating well and my house isn’t being burned down in the process.

Win, win!

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Eat, eat!

Did this recipe inspire a taco salad for dinner? Let me know!

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