Layers of Happiness

Name: Chicken Taco Salad
Yield: 4
Ingredients: BIR Chimichurri Chicken Boneless Chicken Thighs CS/R; Morton Iodized Salt & Black Pepper; Bush's Best Pinto Beans; SIGNATURE SELECTS Enchilada Sauce, Green, Medium; SIGNATURE SELECTS Seasoning Mix, Taco; Talking Rain AQA Water, 9.5 pH; Waterfront Bistro Juice, Concentrate, Lime; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Queso Del Valle Queso Fresco Fresh Cooking Cheese; Sushic Mayo, Spicy; El Guapo Garlic Powder; SIGNATURE SELECTS Chili Powder; Morton & Bassett Spices Cumin, Organic, Ground; Morton Iodized Salt, 26 Ounce; SIGNATURE SELECTS Taco Shells, White Corn; Dole Romaine Hearts; Fresh Gourmet Beets, Balsamic, Crispy; Cilantro

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Chicken Taco Salad

Serves 40 mins prep0 mins cook

Loaded with taco sauce, chicken thighs, pinto beans, corn salsa, and crushed up crunchy taco shells.

0 servings

What you need

BIR Chimichurri Chicken Boneless Chicken Thighs CS/R

lb boneless chicken thighs

cup water

cup queso fresco

tbsp mayo

tsp garlic powder

tsp chili powder

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

Instructions

For the chicken:
0 Heat a non-stick skillet over medium-high heat.
3 Add the olive oil and diced chicken to the skillet. Cook for 5-6 minutes, or until cooked through.
5 Add the beans, enchilada sauce, taco seasoning, and water. Simmer for 10 minutes.
11 Squeeze the lime juice over the chicken and stir in.
For the corn salsa:
8 Mix all ingredients in a medium bowl.
For the salads:
7 Bake taco shells in oven according to package instructions.
10 In salad bowls, add a little shredded lettuce. Top with the chicken, elote corn, pickled onions, cilantro, and crushed taco shells

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