Taco Salad


Servings: 4


12.00 oz  Shredded lettuce or spinach

2.00 count Avocado

1.00 count Onions

4.00 teaspoon(s) Spices to taste ( I used garlic powder, salt, pepper, chili powder)

1.00 cup Grated Cheese

4.00 count Boneless Chicken Breast

0.25 cup Coconut Oil or butter

1.00 count Bell Pepper

1.00 cup Sour Cream

1.00 cup Salsa

Instructions: Pre-heat large skillet  or wok over medium heat with at least 1 tbsp of oil or 

butter per person. Thinly slice chicken and add to heated skillet or wok. While chicken is

cooking, thinly slice onion and peppers and add to skillet once chicken has cooked. While

onions and peppers are cooking, Mash avocado with some salsa to make guacamole (if

using) or just leave in slices to top salad. Once peppers and onions have cooked, remove

from heat. Serve chicken, peppers, onions, etc on top of a large bed of lettuce or spinach

and top with desired toppings: cheese, sour cream, salsa, guacamole, etc.

Tip: Leftover chicken/onion/pepper mix is great in omelets or frittatas for breakfasts!

Review: These are good and easy to make for a Mexican themed night. You can change to ground beef, turkey or steak instead of chicken. I also picked up a  set of tortilla bowl makers  from Bed, Bath, and Beyond like this: AC054388l

 and used low carb tortillas like “Ole: Extreme Wellness Wraps” or “Mission: Carb Balance” to make a nice shell for our taco salad. My kids loved them!