Chicken Taco Salad

Love these two! 

Put them together...they make a great pair!

What's more, they got me out of a tight spot last weekend... 

A late arrival home from Edmonton on Friday night...

Nothing in the fridge...

Unexpected company for the weekend...

A "let's get together for dinner" Saturday invite... Eeek!

What to take? Layered Chicken Taco Salad, inspired by Shugary Sweets.

This recipe is definitely my style. It's super fast to assemble and colourful! Want to improvise or switch things up a bit? Make it smaller or bigger? No problem. Best part? You really don't have to measure too accurately...speeds things up when you're working under pressure! : )

Here's the version I made Saturday. Read this recipe from the BOTTOM UP to get the layers in the right order! The layers are bright, so use a clear, glass bowl if you have one.

Layered Chicken Taco Salad

A handful of sliced green onions and chopped cilantro

About two cups of tortilla chips, lightly crushed

A mix of equal parts French dressing and salsa (about 1 cup each)

Grated cheese (I used a whole package of “Mexicana”.)

A layer of spinach and spring greens (1 1/2 – 2 cups)

A layer of cherry tomatoes, halved (2 cups?)

One can of black beans, drained and rinsed

One red pepper, finely chopped

One can unsalted corn niblets, drained

About two cups of cooked, shredded chicken breast

A layer of spinach and spring greens (1 1/2 – 2 cups)

NOTES: Picking up a cooked Rotisserie chicken, pre-washed greens and a package of shredded cheese meant I was able to assemble this whole salad in under ten minutes! Also, the black beans really do add something special to the mix.

Add some Focaccia and you have a great summer meal.

'Tis the (salad) season!

Maggie