3 Outer leaves lettuce chopped in 1/2 inch squares
1 Roma Tomato cubed
1/2 Haas Avocado
9 Santita's Tortilla Chips OR Doritos
~ 1/4 C Tillamook Sharp Cheddar (Shredded)
~ 1 TBS Sour Cream
1/8 C Ground Chicken Breast browned with McCormick's Taco Seasoning.
La Victoria Hot Sauce to Taste

I buy 1 LB of ground chicken breast and brown it in a pan along with a packet of McCormick's Taco Seasoning. Then I measure the cooked chicken into 1/8 C portions, vacuum seal them, and freeze them. When I am ready to make a Taco Salad I just take a package out of the freezer and put it in the microwave for 1 minute and it is ready to use.

You can use Doritos as well, but remember they have trans fat, (even though the package says 0g trans fat). As long as a product has less than 1/2 gram of trans fat in a serving they can put 0g trans fat on the label, (even though the product might have as much as .499 grams of trans fat in it).

I crush the tortilla chips and put them in last on top and mix them into my individual bites as I am eating it. That way the tortilla chips don't get soggy from the tomato juice and sour cream.

Place chopped tomatoes and lettuce in a bowl. Mix sour cream with about 1/4-1 tsp (depending on how you like it) milk or water to make it the consistency of gravy. Pour the sour cream into the bowl and stir gently to coat the lettuce and tomato.

Add the grated cheddar, avocado, ground chicken, and hot sauce to bowl and mix.

Finally, add crushed Santita's tortilla chips on top.

Serving Size: 1 Serving

 

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