Thanks to my friend Vicki who inspired tonight’s dinner. Last week for our knitting lunch her contribution was a delicious “Taco/Fajita” style chicken salad. It was great and I have been hungry for a repeat all week.
I seasoned a large boneless chicken breast with taco seasoning (from Penzey’s Spices). I broiled it and put it in the refrigerator to chill. In the meantime, I prepared a mixed green salad with red pepper slices, green onion slices, black olives, and cheddar cheese, shredded. When the chicken was cool, I cut it in small bite-size pieces, really dices. At dinnertime, we sprinkled the greens and veggies with the chicken and cheese. I used taco sauce and sour cream on mine, and Mac put vinaigrette on his.
We had fresh bread (naturally) to accompany it. I had tomatoes but forgot to cut them up for the salad. Too bad. They would have been great with it.
I hope some of you will be inspired to try your own variation of this excellent hot weather dinner salad.