Thursday, April 7, 2016

Thursday, April 7, 2016

Thursday, April 7, 2016

What the Beck???

Recipe Review

Today’s Recipe and Location: Chicken Taco Salad
Found in: The Pioneer Woman Cooks: Dinnertime
Pages: 53-55   Copyright:  2015 Harper Collins  OR

I figured out that there are 322 calories,  if 8 servings are made. (Please note that the calorie counts vary depending on the specific brands of ingredients that you choose to use.)

    I LOVE this salad.  I did omit the Roma tomatoes as well as the salsa. I did add a squirt of ketchup to the dressing to give it a little of the tomato flavoring.  There are so many wonderful things in this salad.  My new discovery was that you can purchase grilled corn in the frozen section of the grocery store.  It is sooooooooo much easier than roasting the corn on the stove.

 Here are the ingredients that I used to make this recipe.

 Rather than open a new package of chicken breasts, 
I decided to use the last chicken thigh. 
I am only making the salad for myself,
 so one is enough for me.
I had already salted and peppered the
other side in case you were worried
about the pepper flakes on the package.

 I covered the thigh with taco seasoning.

 While the chicken was cooking,
I chopped up the cilantro.

 I added the cilantro to the ranch dressing, 
and squirted in some ketchup.
Sorry - no salsa added for this girl.

 Okay, let's build this baby!!!
Lettuce first

 Cheese second

I cut up the chicken thigh and put it in warm.

 Cut up chicken is third

 Fourth is really tomatoes, 
but since I skipped them avocado is now fourth.

 Fifth is the wonderful grilled corn
Ree just called for corn on the cob,
but I was anxious to try the grilled frozen corn
(It was a keeper!!!)

Sixth was the broken up tortillas chips.
I should have made them smaller, but I
used them to dip into the salad.

Seventh was the green onions, and
the final ingredient was the dressing.

This was definitely three servings!!!
(but I suffered through every bite)

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