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Supper Salad: Cooking Thin's Taco Salad Supper

Source of Recipe

Kathleen Daelemans


List of Ingredients

1 medium sweet onion, finely diced
1 pound ground white meat chicken
1/3 cup lime juice
1 lime, zested
1 package taco seasoning mix
1 head romaine lettuce, thin sliced
1 mango, peeled, seeded, diced
1 tomato, cored, cut up
1 cup shredded carrots
1/2 cup thin sliced scallions
3/4 cup canned white or black beans -- rinse, drain
1 avocado, peeled, cut up
16 ounces tomato salsa
16 baked tortilla chips


Recipe

In a medium saute pan over medium high heat, cook onions in 1 to 2 tablespoons water until softened and cooked through, about 12 to 15 minutes. Cook covered, stirring once or twice, add more water if necessary to keep onions from burning. Add chicken meat, and cook until crumbly and golden, about 7 to 9 minutes. Add citrus juice, zest, and taco seasoning mix, stir until well combined. Taste and adjust seasonings. Set aside to cool. Arrange lettuce on large platter with remaining ingredients. Top with chicken, garnish with baked chips and jalapenos. Yield: 8 to 10 servings