Apparently a week’s worth of Mexican food in Atlanta was not enough to sate this gal. Inspired by my week of daily delicious Mexican food, I decided to treat myself to a “Build Your Own Taco Salad” night. This is such a great dinner for kids and a crowd pleaser for picky adults. You can still make sure that there are lots of healthy options on the table, but everyone gets some control over their own dish. There are also lots of other options that didn’t make it on to my table, so feel free to add your own favorites. These portions made enough for 4 adults.
- 1 lb skinless, boneless chicken (breasts or thighs), chopped into bite size pieces
- 1/2 c vegetable broth
- 2 tbsp taco seasoning mix
- 3 tbsp olive oil
- 1 large red pepper, sliced
- 1 large yellow pepper, sliced
- 2 medium onions, sliced
- 6 jalapeno peppers
- 3 hearts of romaine lettuce
- 1 avocado
- 1/2 c shredded reduced fat Mexican cheese blend
- 1/2 c reduced fat sour cream
- 1 can black beans, rinsed
- 2 limes
- salsa (optional)
- reduced fat tortilla chips (optional)
Heat vegetable broth over medium high heat in large frying pan. Add chicken and taco seasoning mix. Cover and reduce heat to medium and simmer for 15 minutes. Reduce heat to low and simmer for an additional 15 minutes until sauce thickens.
For Peppers and Onions:
Heat 2 tbsp olive oil over high heat in large griddle pan. Add sliced peppers and onions. Sear for 10 minutes stirring frequently to prevent burning.
Toss whole jalapenos with 1 tbsp olive oil on baking sheet. Sprinkle with salt. Broil on high for 5 minutes. Turn, and continue broiling until peppers blister and char slightly.
Chop lettuce. Place lettuce in a bowl. Slice avocado. Heat black beans in a saucepan or microwave safe bowl and serve. Place a sliced lime half on each plate. Serve with chips and bowls of cheese, sour cream and salsa.