Lets start with a quick marinade for our chicken.
In a bowl combine some olive oil, garlic salt, and the juice of 1 lime. Whisk it together and taste it to make sure it’s seasoned enough.
Grab some boneless skinless chicken breast and place them in a large ziploc.
Now pound them out a bit. I like to use my cast iron skillet for this job, but a pot would work great too.
You don’t need them to be completely flat, just evened out a bit. It will make grilling go much quicker.
Once your chicken is nice and even add your marinade to the bag and pop it in the fridge.
Your chicken can sit for 20 minutes or 24 hours in here. It all depends on when dinner needs to be done!
Once you’re ready to cook up your chicken heat up your grill pan and lay it on there.
You don’t have a grill pan? That’s ok! You can grill it outside or bake it at 350 degrees until the juices run clear.
Add grill pan to your wish list. Preferably cast iron.
Mine were perfect at about 10 minutes on each side, and yes I did cut into one to make sure the chicken was cooked all the way through.
I do not mess around with poultry!
Once your chicken is done let it sit for about 5 minutes before slicing it. If you slice any meat right after it has been cooked all of the juices will run right out. Boneless, skinless chicken breast has a tendency to be a little dry, so this will help combate that.
Also I like to squeeze a little more fresh lime on the chicken after it’s all sliced up. Lime just brightens everything up a bit!
Arrange some romain lettuce on a platter.
I’m not a fan of building big salads in a bowl because I find all of the good stuff ends up in the bottom of the bowl! Salads are also easier to serve from a platter & you don’t have to toss them.
Who knew so many problems could be solved with the simple switch from a bowl to a platter?!
Drain a can of black beans and add them to your lettuce.
Now dice up a yellow bell pepper…
half some cherry tomatoes…
and cut up an avocado.
We are really working on our knife skills today aren’t we?
Now add some sliced olives.
I found these super cool spicy black olives at the grocery store. Very yummy.
What kind of taco salad would this be without some kind of shredded cheese?
Go ahead and add a few handfuls of cheddar, pepper jack, plain jack, or whatever you have laying around.
Remember your chicken?
Place that on top.
Here comes the good part, the dressing.
Put a few dollops of sour cream in a bowl.
To it add your favorite salsa.
Now for the piece de resistance, taco seasoning!!
Don’t get all snobby on me, I know you have a packet of it floating around your cupboards. I love taco seasoning and I don’t care who knows it!
A little of this stuff goes a long way, so start with a couple tablespoons. You can add more if you need to.
Whisk, whisk, whisk!
Of all the fancy schmancy dressings out there, this is one of my favorites.
Make it and tell me what you think!
Place your beautiful salad on a plate and drizzle a bit of your creamy, slightly spicy, taco season-y dressing on top…
and garnish with some crushed tortilla chips.
If a salad was ever a meal this is it!
My family loves taco salad night just as much as they love taco night.
- 3 breast of lime marinated chicken
- romain lettuce
- 1 can of black beans
- 1 yellow bell pepper
- cherry tomatos
- 1 avocado
- sliced olives
- handful of shredded cheddar cheese