Taco Salad

After a few days of pretty heavy meals I was begging for him to make something healthy.  This is a recipe that he won't take credit for because it is his mom's.  It is very simple, healthy, and delicious.  He first made it on September 5th.  I finally wrote down the ingredients (it's more a list of ingredients than an actual recipe) when he had me assemble the salad on December 9th. There is a LOT of freedom on this recipe.  What ends up on my plate and what ends up on Chuck's looks completely different, so play with it!


Tina's Taco Salad                                                                             9/5/2012

2             Chicken breasts
pinch     Salt
pinch     Pepper
pinch     Ancho Chili Powder
pinch     Cayenne Pepper
               Olive oil

1/2 head          Iceberg lettuce
3.8 oz. can      Sliced black olives, drained
15 oz. can        Light red kidney beans, drained and rinsed
1 c.                    Shredded cheddar cheese
1                       Tomato, diced
                         Spicy Nacho Doritos

Directions:
     1:     Sprinkle chicken breasts with salt, pepper, chili powder, and cayenne pepper.  Drizzle with olive oil and grill until cooked thoroughly.  We usually use a George Foreman type grill.  Dice up the cooked chicken breasts and stick them in the refrigerator to chill.
     2:     Tear up the lettuce and place in a large bowl.  Top with the diced tomato, olives, kidney beans, chicken and cheese. 

Pretty easy, huh?  The kickers for this salad are the extra toppings.  We use a couple of different salsas, hot sauces, and sour cream.  This is where the Doritos come into play.  We stick them in a resealable plastic bag and crunch into smaller pieces and put those on top.

Mine ends up with a lot of different salsas and hot sauces.  His ends up with a lot of sour cream and Doritos.