Chicken Taco Salad

Chicken Taco Salad

Another delicious meal inspired by The Pioneer Woman (aka: Ree Drummond)!! This yummy salad immediately went to the top of my “Favorites” list 🙂 Made with Homemade Ranch Dressing (see link to recipe in notes below) and fresh Avocados turn an ordinary Taco Salad into a culinary dream!!! This one rates 5 stars in our household 🙂

The Chicken Ingredients:

  • 3-4 Breasts Boneless, Skinless Chicken Breasts (Cut into bite-size pieces)
  • 2-3 Tbsp Taco Seasoning (Regular or Reduced Sodium)
  • 1/4 Cup Canola Oil
  • 2 Tbsp Salted Butter

The Dressing Ingredients:

  • 3/4 – 1 Cup Homemade Ranch (or Store-Bought (see link in Recipe Notes for recipe))
  • 1/4 Cup Salsa (Mild, Medium or Spicy)

Salad Ingredients:

  • 2 – 15.25 oz. Cans Yellow or White Corn (drained)
  • 1-2 Bunches Lettuce (Chopped into bite-size pieces)
  • 2-3 Roma Tomatoes (Diced)
  • 1 Cup Monterey Jack Cheese (Shredded; or any other cheese that you prefer)
  • 1-2 Medium Avocados (cut into bite-size pieces)
  • 1-2 Sliced Green Onions
  • Crushed Tortilla Chips (optional)

For the Chicken & Dressing

  1. In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
  2. Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
  3. Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
  4. Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
  5. Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

  1. Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
  2. Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
  3. I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
  4. Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂

Homemade Ranch Dressing/Dip Recipe

Lunch, Main Dish, Salads
Mexican



Red Curry & Pineapple Lentil Stew with Rice

Red Curry & Pineapple Lentil Stew with Rice

This delightful dish is one of my “go to” recipes for when I’m in the mood for a sweet, savory and filling vegetarian meal…although, I have added shredded chicken to this dish and it’s delicious! I hope you enjoy this easy and yummy stew 🙂

  • 1 Small Onion
  • 4-5 Cloves Garlic (Or 2 1/2 tsp already minced garlic from jar)
  • 2-3 tsp Ginger Paste (This is found in the produce section; or can use 2 sugar-cube size chunks of fresh ginger )
  • 1-2 Tablespoons Olive Oil (I used 2 Tablespoons)
  • 2 tsp Gluten Free Soy Sauce (I used low sodium type)
  • 1 28 oz. Can Crushed Tomatoes
  • 1 20 oz. Can Crushed Pineapple (Do not drain the juice…use the entire contents of can)
  • 1 20 oz. Can Pineapple Tidbits ((optional) I usually use 3/4 of the can)
  • 1-2 Tablespoons Red Curry Paste (I add 1/2 Tablespoon at a time and taste-test as stew simmers…I usually add 1 1/2 T total)
  • 1 1/2 Cups Lentils (I use the Green variety)
  • 2 Cups Water
  • 1 1/2 – 2 Cups Plain Coconut Milk (Added 1/2 cup at a time until desired consistency is reached)
  • 1/8-1/4 tsp Ground Cinnamon
  • 2-4 Cups Rice, cooked (Any variety is fine; amount is up to you)
  1. Gather the ingredients.
  2. Using a food processor, finely mince the Onion, Garlic and Ginger.
  3. In a large skillet, heat the Olive Oil over medium-low and add the minced Onion mixture. Saute for about 5 minutes.
  4. Add the Soy Sauce, Crushed Tomatoes, Crushed Pineapple and 1/2 Tablespoon at a time of the Red Curry Paste to the skillet. Mix until well-blended. Let cook down for about 5-7 minutes.
  5. Next, add the Lentils and Water. Reduce temperature to low and Simmer for about 20 minutes.
  6. Lastly, add the Coconut Milk (1/2 Cup at a time) and Cinnamon (add some Pineapple Tidbits at this point, if you’re adding them). Mix well and continue simmering for at least 15 minutes.
  7. Once the Lentils are tender, serve over cooked Rice or all by itself. Enjoy!

This recipe is so versatile and easy…add, replace, increase or decrease ingredients as you desire (i.e. we like our Lentil Stew on the sweet side, so I add the entire can of Crushed Pineapples and 3/4 of the can of Pineapple Tidbits).

Appetizers, Lunch, Main Dish, Soup, Stew



Mexican Chicken & Rice Soup

Mexican Chicken & Rice Soup

This soup is warm, hearty and filling…making it perfect for these cold Winter days! I particularly like this soup because it’s not only wonderful on Day 1, but also gets tastier and thicker as time goes by. Top with your favorite toppings, such as avocados, sour cream, shredded cheese, chopped onions, lime, etc. Enjoy 🙂

Soup

  • 2 Tbsp Olive Oil
  • 1-2 Garlic Cloves (Finely Chopped)
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Chile Powder
  • 1 Can (14.5 oz) Crushed Tomatoes
  • 6 Cups Chicken Broth
  • 2-3 Boneless Skinless Chicken Breasts
  • 1 Cup Rice, uncooked (I use Basmati or Jasmine)
  • Salt (to taste (optional))
  • Pepper (to taste)

Toppings (The Sky is the Limit!)

  • Avocados (Cut into bite-size pieces)
  • Chopped Onions (Green or White…any variety)
  • Shredded Cheese
  • Sour Cream
  • Croutons
  • Lime Juice
  1. Gather the ingredients.
  2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
  3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
  4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
  5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
  6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
  7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
  8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
  9. Serve the soup with the assortment of toppings.
    Yummy!
Lunch, Main Dish
Mexican