Saturday, April 5, 2014

A Salad a Day: Take 2 Day 19 and 20

Today marks 20 days of salad.  Not bad... yet so many more to go.

Yesterday we celebrated John's birthday.  We went to Thai food.  The Salad of the day became Thai Salad Rolls.

Today, I had left over salad for lunch and will be making the following salad for dinner:  Layered Chicken Taco Salad
  • 3 cup Romaine lettuce, chopped
  • 3 cup fresh spinach
  • 2 cup cooked chicken, shredded or diced
  • 2 can (11oz each) Mexicorn, whole kernel corn with red and green peppers, drained
  • 3 large Roma tomatoes, chopped
  • 1 1/2 cup shredded Colby-Jack cheese (left this out for me)
  • 2 green onions, chopped (tops too)
  • 1 1/2 cup southwest tortilla strips (or chips)
  • 2 Tbsp fresh cilantro, chopped
  • 3/4 cup salsa
  • 3/4 cup French dressing (I used salsa)
  1. In a large glass bowl, layer half of the lettuce and spinach. Top with tomatoes, corn, chicken and remaining lettuce and spinach. Top with cheese.
  2. In a small bowl, mix together with salsa with French dressing. Pour over top of cheese. Garnish with cilantro, green onions and tortilla strips.

It's a nice change from the usual taco salad.

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