Tex-Mex Chicken Salad
This meal-in-a-bowl is basically like eating tacos without the shell (although we do like to serve this with corn chips). It's a snap to put together and you can also use the meat filling in a burrito or as a topping for a baked potato, if you like.
PREP TIME
10 minutes
COOK TIME
10 minutes
Ingredients
For the meat filling:
1 pound boneless, skinless chicken breast, chopped into 1/2" pieces
2 tablespoons olive oil
1 white or yellow onion, sliced into thin slivers
1 bell pepper, cored, seeded and sliced into strips
1 ripe tomato, chopped
2 cloves garlic, minced
2 tablespoons mild chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground oregano
Salt and pepper, to taste
Remaining ingredients:
6 ounces leafy greens
Handful of corn chips
1 pound boneless, skinless chicken breast, chopped into 1/2" pieces
2 tablespoons olive oil
1 white or yellow onion, sliced into thin slivers
1 bell pepper, cored, seeded and sliced into strips
1 ripe tomato, chopped
2 cloves garlic, minced
2 tablespoons mild chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground oregano
Salt and pepper, to taste
Remaining ingredients:
6 ounces leafy greens
Handful of corn chips
Directions
Heat a large skillet to medium-high. Add oil, chicken bell pepper and onions and sauté until chicken's juices run clear and onions are beginning to brown on the edges, about 7-8 minutes. Add tomato, garlic, chili powder, cumin and oregano and cook for one minute more. Season with salt and pepper to taste.
To assemble the salad, place greens in a large serving bowl and spoon meat filling onto the greens. Add a handful of corn chips on the side. Serve and enjoy!
To assemble the salad, place greens in a large serving bowl and spoon meat filling onto the greens. Add a handful of corn chips on the side. Serve and enjoy!
Looking for inspiration? Try these recipes:
Slow Cooker French Onion Soup
Rich and Robust Salmon Chowder
Avocado, Fennel and Blood Orange Salad
