Layered and Tossed Spicy Chicken Taco Salad
If you like tacos, you'll love this taco salad. It's made with chicken and green salsa, but you could use ground or shredded beef and red salsa instead. It's based on a salad from a little drive-through Mexican place I used to visit when I lived in southern California. Yummmmy! This one is a big hit with kids. Our picky eaters love it. Use Monterey jack, Cheddar, or colby-jack cheese.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
This salad tastes best when the meat is at room temperature or slightly warm and the dressing and vegetables are cold. If needed, warm chicken in the microwave or heat it in a small amount of chicken broth in a skillet.
Substitute Greek yogurt for sour cream if desired. Optional salad ingredients included diced tomato, diced avocado, and diced pickled jalapeno peppers.
