I was excited to make turkey taco salads for dinner on Wednesday. I had gone to the butcher shop, purchased frozen ground turkey, placed it in my sink to defrost, while 2 ripped through our weekly order of organic fruits and vegetables. A couple of hours later, Sean called to see if I could pick him up from work. As I hung up the phone with him , I checked on the defrosting turkey, only to be surprised to see I didn’t buy ground turkey after all. It was ground lamb. Meh. I’m not a major fan of lamb. Fortunately, I had a couple of frozen boneless skinless chicken breasts in the freezer. “Waste not want not”, as Papa would say. I ended up taking the ground lamb with me to Sean’s work and the men were able to use it for their chilli.
Chicken Taco Salads
10-12 Taco Shells
2-3 boneless skinless chicken breasts
Taco Seasoning of choice
1/2 red pepper, chopped finely
3 green onions, chopped finely
2 cups grated cheese, Monterey, Cheddar, or both
can of black beans
How To Play:
Cook chicken in a skillet with approximately 1/4 cup of water. Once the chicken is no longer pink, take 2 forks and pull the chicken apart to make a shredded effect, add taco seasoning and sauté until well combined. Keep heated. Chop the red pepper and green onions, place in separate bowls. Grate the cheeses. In a large dish, or two smaller dishes, arrange taco shells. Place chicken evenly in each taco shell, top with pepper, onions, salsa (about a tablespoon for each), chopped cilantro, and finally the cheeses. Bake until the cheese is melted at 350 degrees, or broil them for 5-10 minutes, however, they could burn if not monitored. Serve with heated black beans, guacamole, and sour cream.