Monday, March 16, 2009
GREEN SALAD - MEXICAN STYLE
~ my own little brain
lettuce and/or spinach
chicken for tacos or chicken baked with taco seasoning
sour cream (optional)
Cook chicken according to recipe that's linked in the ingredient list. Chop one head of lettuce and place in salad bowl. Sprinkle chicken, beans and olives over lettuce.
In a separate bowl, combine sour cream and salsa until you've reached the quantity and consistency you'd like your dressing to be. Pour over salad and toss or let people dress their salads individually.
Notes: The quantity of each ingredient is totally flexible. Do what sounds tasty to you! If you put the chicken in the crockpot at lunch, then it will be ready by dinner. I always have bags of the beans in the freezer, which frees up the crockpot for the chicken. If you need to cook the beans the same day you're making the salad, then just bake your chicken instead of cooking it in the crockpot.