Taco Salad
Source and licence
"Taco Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Taco_Salad, revision 4518178), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Taco_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518178
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 lb boneless chicken, diced
- 1 lb kidney beans
- ½ tsp salt
- 1 tsp chili powder
- 1 medium onion, chopped
- 3 medium tomatoes, diced
- 1 lb (about ½ large head) lettuce, chopped
- ¼ lb cheddar cheese, grated
- 1 cup thousand island dressing
- ¼ cup picante sauce (or to taste)
- 1 large avocado, peeled and sliced
- ¾ lb corn tortilla chips
Method
- Bone and dice the chicken.
- Heat a small amount of vegetable oil in a large frying pan until it starts to smoke.
- Add the chicken cubes and fry over medium-high heat, stirring frequently, until they are browned (2–3 minutes).
- To the chicken, add the drained kidney beans, salt and chili powder.
- Reduce heat and simmer 10 minutes.
- Chop the tomatoes, onion and lettuce.
- Grate the cheese.
- Toss them together in a salad bowl with the salad dressing and picante sauce.
- Slice the avocado and add to the salad.
- Break the tortilla chips into flakes and add to the salad.
- Mix the cooked chicken and beans into the cold salad.
- Decorate with extra chips and slices of avocado and tomato.
- Serve immediately.