Chicken & Avocado Taco Salad

In the last year or so, I became a huge fan of entrée salads. Since most of them are simple, quick and require little to no actual cooking, they are the perfect solution for weeknight dinners. This recipe is great for either lunch or dinner, and you can spice it up by adding some sliced jalapenos if you'd like.

Chicken & Avocado Taco Salad

Adapted from Cooking Light, Jan/Feb 2016

1 cup pico de gallo

4 tsp EVOO

1 bag pre-washed leafy romaine

2 cups shredded rotisserie chicken breast

2 avocados, peeled and cubed

Tortilla strips (for salads, such as Fresh Gourmet)

1 jalapeno, sliced (optional)

 

Mix 1/2 cup pico de gallo and EVOO in a mini food processor or blender. Pulse until smooth and set aside.

 

To serve, divide lettuce over plates. Top with chicken and avocado, then drizzle pureed pico de gallo over salad. Top with remaining pico, jalapenos (if using) and tortilla strips. Salt and pepper to taste.

 

Until next time...

 

Cheers!