This was borne from a craving for something taco-ish…minus the overly-salted pre-made taco shells, the overly-salted pre-made taco seasoning, the beef, sour cream, etc. Basically: I needed a somewhat healthy way to get some cumin in my system.
The experiment turned out to be quick, simple, pretty and very tasty!
Southwest Chicken Salad
1/2-3/4 lb chicken breast, sliced
1 T homemade taco seasoning (see below)
red onion, chopped
2 T cilantro, chopped
BBQ-Ranch Dressing (see below)
OPTIONAL MIX-INS (things that would be faaaabulous, if only they were “friendly” to me): corn, black beans, tortilla strips, diced jalapeno pepper
OPTIONAL DRESSING: my Lime-Agave Vinaigrette would be a faaabulous substitute for the dressing, if you’re not feeling the Ranch.
Homemade Taco Seasoning
2 T chili powder
2 T paprika
1 T cumin
1 T garlic powder
1/2 t cayenne pepper
2. Store in a glass jar or resealable bag.
Yield: 1/2 c
1/2 c ranch dressing, your choice
1 T BBQ sauce, your choice
Combine together. Set aside.
Back to the salad………..
1. Preheat skillet coated with olive oil. While it’s heating, toss the chicken and the taco seasoning together. Saute until done (ALTERNATE: summer’s here. Get the grill going. Keep the chicken breasts whole. Coat with seasoning. Grill. Slice).
2. In two salad bowls, place the mixed greens, avocado, onion, tomatoes, cilantro, shredded cheese (and any of the optional mix-ins that your heart desires).
3. Top with cooked chicken and dressing.