Thursday, February 6, 2014
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Layered Chicken Taco Salad
Layered Chicken Taco Salad
Well, this was the final installment of the leftover chicken from Saturday night. Not too bad that a 4 lb. chicken gave me 3 dinners and 1 lunch including spatchcock chicken on Saturday night, cherry walnut chicken salad on Sunday night (and lunch on Monday), and last night I had this tasty layered chicken taco salad. I think the chicken cost me just under $5.00 which made these last three dinners (and one lunch) just under $1.00 per serving plus a little extra for produce and pantry items. Pretty good stretch of a buck!
I heated 1/2 can of refried beans with a little bit of water to loosen the consistency and a few sprinkles of chili powder, cumin and coriander. At the same time, I heated some shredded chicken breast seasoned also with chili powder, cumin, coriander, garlic powder, salt and pepper, a few spoonsfuls of taco sauce and about 1/4 cup of water. Once the chicken was heated through and the sauce reduced, I placed the beans in the bottom of a shallow bowl and topped it with the chicken taco meat. I added a layer of 1/2 cup of shredded mild cheddar to the chicken when it was still hot and let the cheese shrink and melt. Finally, I added a 1/2 chopped tomato, chopped red onion, 1/2 chopped avocado, jalapeno slices, a dollop of sour cream and freshly torn cilantro leaves. Serve with tortilla chips and lots of extra hot sauce!
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