Chicken Taco Salad

Name: Chicken Taco Salad (Ensalada de Pollo)
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound (455 g) chicken breast meat, sliced; 1 cup (170 g) Pico de Gallo or salsa of choice; 1 cup (170 g) Pico de Gallo or salsa of choice; 4 cups (140 g) shredded romaine lettuce; 2 medium tomatoes, seeded and chopped; ½ medium red onion, chopped; 24 baked tortilla chips (from 4 corn tortillas: Tortillas de Maíz) or store-bought baked chips; 24 baked tortilla chips (from 4 corn tortillas: Tortillas de Maíz) or store-bought baked chips; 24 baked tortilla chips (from 4 corn tortillas: Tortillas de Maíz) or store-bought baked chips; 24 baked tortilla chips (from 4 corn tortillas: Tortillas de Maíz) or store-bought baked chips; One 15-ounce (425 g) can kidney or black beans, drained and rinsed; One 15-ounce (425 g) can kidney or black beans, drained and rinsed; 3 ounces (85 g) reduced-fat cheddar, grated (¾ cup)

Ensalada de Pollo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Most health experts recommend incorporating more vegetables and legumes into our diets. This delicious salad features beans and tomatoes, which are great sources of fiber and vitamins. This is a great recipe to use up leftover chicken. Warming it in the Pico de Gallo adds more flavor.

Ingredients

1 tablespoon olive oil
1 pound (455 g) chicken breast meat, sliced

Americas
Mexico
Gluten-free
Leftovers
Central America

Method

Heat the oil in a medium skillet over low heat, then add the chicken. Cook over low heat, then add the pico de gallo. Cover and simmer until the chicken is cooked through, 8 to 10 minutes. If the chicken gets too dry, add a little water to the pan. Shred the chicken with a fork, then let cool in the refrigerator.
To serve, arrange the lettuce, tomatoes, and oni