Who’s “The Lazy Mom”? That would be me, of course.
I have had a taste for taco salad.
And I had a bunch of left-over chicken breasts (which, if I do say so myself, I am quite good at grilling — they’re NEVER dry — link here).
Somehow, between belting out Kelly Clarkson’s Stronger with the radio — because I’m looney like that – most people stop pretending they’re rock stars at about 20, but I’m hitting my mid-40s and IN MY CAR, *I* am THE IDOL — and pretending Amy wasn’t pouting in the backseat, I had this idea for chicken taco salad.
It turned out so yummy that my kids BEGGED me to make it again (not kidding!). Which I did. Which made me realize: I must share the wealth!
So here’s my recipe. And some pictures, just for kicks.
(complete recipe below photos)
Lazy Mom’s Chicken Taco Salad
Grab yourself a margarita (my favorite guilty pleasure), or if it’s been a rough day, just break out the shot glass and the tequila (I won’t tell!), and dig in!
In case you’re actually going to try to replicate this, here’s the written recipe. Because I love you so much. Truly.
1 ½ C Ranch dressing (per 5 chicken breasts – more or less as you like it)
1 ½ T Taco Seasoning
4- 6 Grilled Chicken Breasts, chopped
2 Cans Beans, your choice (e.g., pinto, kidney, cannellini, black), drained and rinsed
1 ½ C tomatoes, chopped
1 ½ C shredded cheese
½ head of lettuce (or other greens)
2 C tortilla chips, crushed
Cilantro, Avocado, Sour Cream, Chopped Onions, Jalepenos as desired
- Mix Ranch dressing and taco seasoning.
- Combine dressing mixture, chopped chicken, beans, and taco seasoning. Refrigerate until ready to eat.
- Shred lettuce.
- Chop tomatoes.
- Crush tortilla chips.
When ready to serve, layer lettuce, chicken/bean mixture, and tomatoes. Top with crushed chips, shredded cheese, and garnish with cilantro, avocado, etc.
SEE? I told you it was easy.